Ingredients
- 1 (5 pound) pork butt roast (shoulder roast)
- Olive oil
- Creole seasoning
- 1/2 cup shelled pumpkin seeds
- 1/4 cup shelled pistachio nuts
- 1/4 cup roasted pine nuts
- 2 poblano peppers
- 1 medium onion, quartered
- 1 teaspoon chili powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon tamarind paste
- 1 tablespoon dark cane or corn syrup
- 1 teaspoon distilled white vinegar
- 1 cup plus 1 tablespoon olive oil
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1 pound Granny Smith apples, cored, peeled and small diced
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- Salt
- Freshly ground black pepper
- 1 pound grated Monterey Jack cheese
- 20 medium corn tortillas, fried in a taco shell and season with salt
Description
Food Network
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