Basil Stuffed Steak

You Will Need


1 boneless beef top sirloin steak, (2 to 2 1/2 pounds and about 1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried parsley flakes
1 1/2 cups lightly packed fresh basil leaves, coarsley chopped
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/8 teaspoon minced fresh thyme or pinch dried thyme
1 teaspoon olive oil


What to Do


1. With a sharp knife, make five lengthwise cuts three-fourths of the way through the steak. Combine salt, pepper and parsley; rub over steak.

2. In a small bowl, combine the basil, onion, garlic, rosemary and thyme. Stuff into pockets in steak. Using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets. Drizzle with oil.

3. Grill, covered, over indirect medium heat for 35-45 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°F; medium, 160°F; well-done, 170°F). Cover and let stand for 5-10 minutes. Remove string before slicing. 

Carmelized Sweet Plantains

 

 

Ingredients

• several Cinnamon sticks
• handful of whole cloves
• 4 tablespoons butter
• 3 yellow plantains (very ripe), peeled and cut in 4 thick slices
• 3 tablespoons brown sugar
• pinch salt (optional)

Directions

1.  Place stick of Cinnamon in center of each plantain lengthwise.. and poke with a few cloves... 
2. Heat butter in a large skillet over medium-high heat until the butter begins to sizzle and brown. 
3. Add sugar and heat till it starts to caramelize and bubble.
4. Gently toss in plantains and cover. 
5. Sautee until the plantains begin to turn golden brown, then turn over, and continue until they have caramelized, and are tender about 6 minutes per side.
6. Sprinkle with salt (you may also remove the cloves and cinnamon before serving *Optional).

Orange Picante Pork Chops

You Will Need


2 cups picante sauce
2/3 cup orange juice
3 garlic cloves, minced
4 boneless pork loin chops, 1/2 in. thick and 5 oz. each



What to Do


1. In small bowl, combine picante sauce, orange juice, and garlic. Pour 2 cups marinade into large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill rack with cooking spray before starting grill. Drain and discard marinade. Grill pork, covered, over medium heat, or broil 4 in. from heat 4 to 6 minutes on each side or until meat thermometer inserted into chop's center reads 160°.
3. Meanwhile, in small saucepan, bring reserved marinade to a boil. Reduce heat; simmer, uncovered, 5 to 7 minutes or until heated through. Serve chops with sauce and rice if desired.

Grilled Peaches w/a Berry Sauce

You Will Need


1/2 of 10-ounce package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 medium fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter


What to Do


1. In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill.

2. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 inches x 12 inches). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal.

3. Grill over medium-hot heat for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.

Salt n Pepper grilled Shrimp

You Will Need


1 1/2 lbs. jumbo shrimp (2 lbs. if using shrimp with the heads on), deveined, shells left on
3 tbs. fresh lime juice, plus 1 large lime
3 tsp. coarse salt, preferably sea salt
3 tsp. freshly ground white pepper


What to Do




1. Rinse shrimp under cold running water, then drain and blot dry with paper towels. Place shrimp in large, nonreactive baking dish, sprinkle with lime juice and 1 tsp. each salt and white pepper, and toss to coat. Let shrimp marinate at room temperature 10 minutes.
2. Meanwhile, cut lime lengthwise into 4 wedges. Place lime wedge in each of 4 shallow bowls or dishes, and add a mound (1/2 tsp.) of salt on one side of lime wedge and a mound (1/2 tsp.) of white pepper on the other. Set aside.
3. Preheat grill to high. When ready to cook, brush grill grate with oil. Arrange shrimp, in their shells, on grate and grill, turning with tongs, until meat is firm and pink, about 2 minutes per side.
4. Transfer shrimp to serving plates. To eat, squeeze lime wedge over salt and pepper and stir two or three times with chopsticks; peel shrimp and dip in lime mixture.




 

Lemon Lime Grilled Chicken

You Will Need


6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

What to Do


1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.

2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.

3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes. 


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Pastelón de papas (Potato and beef casserole) **

Ingredients:

• 6 cups of mashed potatoes
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of butter
• 1 tablespoon of parsley finely diced
• 1/2 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 small onion diced into very small cubes
• 1 green pepper diced into very small cubes
• 1 pinch of black pepper
• 1 pinch of oregano
• 2 tablespoons of mashed garlic
• 2 eggs
• 1/2 cup of evaporated milk
• Salt

Direction:


Before starting to cook: Butter up a 3-inch tall baking pan. Heat up the oven to 350 °F.

1. Season the meat with salt, pepper, onions, green pepper, and oregano. Or simply use Sofrito. In a shallow pan heat a tablespoon of oil. Add the ground beef and stir so it cooks evenly. Add two tablespoons of water and the tomato paste, Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
2. Mix the milk, butter, eggs, garlic, parsley and salt to taste, add the mashed potatoes and mix well. Put half of this mixture in the baking pan, cover with the meat and finally cover with the remaining potatoes. Bake until the top is light golden. Let cool down, take out of the mold, cover with the mozzarella and put in the oven until the cheese melts.

Halo-Halo

 

 

 

Ingredients

• 6 tbsp halo-halo mixture, divided into 2 tbsp each
• 2 tbsp macapuno (preserved shredded young coconut)
• 2 tbsp kaong (palm nuts)
• 2 tbsp nata de coco (coconut gel)
• 2 tbsp fresh grated cantaloupe
• Crushed or shaved ice
• 1/2 cup evaporated milk
• vanilla ice cream (can also use mango)

Directions

In a tall glass, layer the first 5 ingredients.
Cover with enough ice to fill the glass. Pour evaporated milk onto the ice.
Top with a scoop of ice cream.

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Arepitas de maiz (Hushpuppies)

Ingredients:

• 1 cup of cornmeal
• 1/2 cup of oil for frying
• 2 tablespoons of milk
• 1 teaspoons of sugar
• 1/2 teaspoons of salt
• 1/2 teaspoon of anise seeds
• 2 eggs

Direction:

1. Mix all the ingredients together except the oil. 
2. In a shallow frying pan heat the oil. 
3. Pour the mix one spoonful at a time into pan, making small pancakes. 
4. Fry till golden brown on both sides. 
5. Serve immediately.

Sweet-and-Sour Skewered Shrimp

  

You Will Need


1/2 cup barbecue sauce
1/4 cup lemon juice
1/4 cup pineapple preserves
4 teaspoons soy sauce
1/2 teaspoon ground ginger
30 uncooked large shrimp, peeled and deveined (about 2 pounds)
1 to 2 large green peppers, cut into 1-inch pieces
1/2 pound fresh mushrooms, halved

What to Do


1. In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently.

2. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes.

3. Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers.

4. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times. 

Mofongo

Ingredients:

• 1 lb of pork cracklings
• 1 cup of oil
• 2 1/2 teaspoons of salt
• 4 unripe plantains
• 4 cups of prepared beef stock
• 2 tablespoons of mashed garlic

Direction:

Before starting to cook: Peel the plantains and cut into 1/2-inch thick pieces.

1. Sauté the garlic with a teaspoon of olive oil. Reserve.
2. In a deep frying pan heat the oil and fry the plantains till golden brown. 
3. Using a pilón (wooden mortar) mash the plantains, garlic and cracklings together. Until well mixed.

**Tip. Do not OVER mash, it is BEST chunky..

Orange Ginger Pork Chops

You Will Need


1 teaspoon ground ginger or 4 teaspoons minced fresh ginger root
1 garlic clove, minced
1 tablespoon vegetable oil
1/2 cup sherry
1/4 cup honey
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon grated orange peel
3/4 teaspoon hot pepper sauce
4 bone-in pork loin chops (6 ounces each)
1 teaspoon cornstarch
2 tablespoons water







What to Do



1. In a saucepan, cook ginger and garlic in oil for 1 minute; remove from the heat.

2. Stir in the sherry, honey, soy sauce, sesame seeds, orange peel, and hot pepper sauce; mix well. Pour 1/2 cup into a small bowl; set aside.

3. Pour remaining marinade into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for at least 1 hour.

4. Meanwhile, in a saucepan, combine cornstarch and water until smooth; add reserved marinade. Bring to a boil; cook and stir for 1 minute or until thickened.

5. Drain and discard marinade from the pork. Coat grill rack with nonstick cooking spray before starting the grill. Grill chops, covered, over medium heat 4 minutes.

6. Turn; baste with sauce. Grill 15 to 20 minutes longer or until juices run clear, basting occasionally. Serve with any remaining sauce.

Pastelón de plátanos Maduros (Ripe plantains casserole)

Ingredients:

• 6 very ripe plantains
• 1 cup grated cheddar cheese
• 1/4 cup of butter
• 1 lb. of ground beef
• 2 tablespoons of oil
• 1 tablespoon of tomato paste
• 1 teaspoon of salt
• 1 small red onion diced into small cubes
• 1 green pepper
• 1 teaspoon of crushed garlic
• Black ground pepper

Direction:

1.  Butter up a baking 1-inch tall baking pan. 
2. Heat up the oven to 350 °F.
3. Mix meat with pepper, onion, a pinch of salt, a pinch of pepper and garlic, or Sofrito.
4. In a shallow pan heat a tablespoon of oil. 
5. Add the ground beef and stir so it cooks uniformly. 
6. Add two tablespoons of water and the tomato paste. 
7. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
8. Peel the plantains and boil adding 1 teaspoon of salt to the water. When the plantains are very tender turn off the heat. Take the plantains out of the water and mash them with a fork. 
9. Add the butter and keep mashing until it is very smooth.
10. Put half of the plantains mixture in the baking pan. Cover with 1/3 of the cheese and add the meat. Add another third of the cheese, cover with the remaining plantain mixture. Cover with the rest of the cheese. (layering like a lasagne)
11. Put in he oven until the top is golden brown.

Potabello Mushroom Burger

You Will Need


1/4 cup plus 3 tablespoons olive oil, divided
6 tablespoons balsamic vinegar, divided
4 slices onion (1/4 inch thick)
1 teaspoon minced garlic
1/2 teaspoon dried basil
4 portobello mushroom caps
1 tablespoon honey
4 onion rolls, split
4 lettuce leaves
4 slices tomato
4 ounces fresh mozzarella cheese, cut into 1/4-inch slices

What to Do


1. In a resealable plastic bag, combine 1/4 cup oil and 2 tablespoons vinegar; add onion slices. Seal bag and turn to coat; marinate for 30 minutes. Meanwhile, in a small bowl, combine the garlic, basil and remaining oil. Brush over both sides of mushroom caps; set aside.

2. In a small saucepan, bring honey and remaining vinegar to a boil; cook for 5 minutes or until thickened. Set aside.

3. Drain and discard marinade from onions.

4. Coat grill rack with nonstick cooking spray before starting the grill. Grill onions and mushrooms over medium heat for 10-12 minutes or until tender, turning frequently.

5. Serve on rolls with lettuce, tomato and mozzarella. Drizzle with reserved balsamic-honey sauce. 

 

Mangú (Mashed plantains)

Ingredients:

• 4 unripe plantains
• 4 tablespoons of butter
• 1 cup of cold water
• Salt

Direction:

1. Peel Plantains and cut into Quarters.
2. Boil the plantains adding 2 teaspoons of salt to the water. When the plantains are very tender turn off the heat.
3. Take the plantains out of the water and mash them with a fork. Add the butter and the cold water and keep mashing until it is very smooth. 

*Tip:  When Peeling the plantain, it is best if it is at room temperature.  Run under hot water, and score the vegetable along the sides, for best results.
If not, cut ends off, cut into quarters and boil with the skin.. It will EASILY peel off once they are cooked.


This is our native alternative to Mashed Potatoes, and a common staple in our country.  Goes good with just about ANYTHING, and most commonly eaten for breakfast.

Pork Sinigang // Tamarind Spicy Pork Soup

Ingredients:

• 1 1/2 lbs Pork, cut into chunks
  
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 4ozs Kangkong (river spinach)
• 4 ozs String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 8 ozs sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
  
• 1 liter of rice water or water

Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• 
  Instead of sampalok fruit (tamarind), you can substitute it with apackaged seasoning like Knorr, tamarind bouillon cubes or mamasita.

Tostones (Fried plantains)

Ingredients:

• 2 unripe plantains
• 1/2 cup of oil
• Salt

Direction:

1. Peel the plantains and cut into 1 inch thick slices. 
2. In a deep frying pan heat the oil and fry the plantains till golden brown.
3. Flatten the plantains using the bottom of a flat-bottomed glass bottle or plate. 
4. Fry the plantains again for 30 seconds on each side.
5. Lightly salt and Serve immediately.

Moro de Gandules (Rice with Peas)

Moro de Gandules (Rice with Pigeon Peas)

• 3 cups long grain white rice
• 4 cups water
• 3 tablespoons olive oil
• 4 tablespoons sofrito (see recipe for sofrito)
• 2 tablespoons spanish olives
• 1 can green or dry pigeon peans, drained
• 1 envelope sazon with annato
• 1/2 teaspoon ground oregano
• cilantro
• 2 bay leaves
• 1/2 teaspoon tomato paste
• salt and black pepper to taste

Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the Sofrito. This must be browned, about 1 minute.

After that has been done add the olives, the tomato paste, and all the spices, including the envelope of sazon.

Once that has been well blended, add the water, peas, salt and pepper to taste.

Bring this up to a boil then stir in rice and leave uncovered.

Once most of the water has evaporated, lower heat and stir 1 more time, then cover.

Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender.

Serve.

Baked Asian Wings

Ingredients

• 5 pounds chicken wings, separated at the joints, wing tips reserved for another use
• 1 tablespoon Emeril's Asian Essence
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 cups fresh orange juice
• 1 cup canned pineapple juice
• 1 cup sugar
• 1/2 cup soy sauce
• 1/2 cup mirin
• 2 tablespoons orange zest
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced green onions
• 1 tablespoon sesame oil
• 3/4 teaspoon crushed red pepper
• 2 tablespoons sesame seeds
• 2 tablespoons diagonally sliced green onions, for garnish

Directions

Preheat the oven to 425 degrees F and line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the chicken wings with the Essence, salt and pepper, tossing to coat well. Spread the seasoned wings in the prepared roasting pan evenly and bake until browned, about 35 minutes.
While the wings are baking, in a large skillet, combine the remaining ingredients set over medium-high heat, except the sesame seeds and green onions. Bring to a boil, stirring occasionally, until the sugar is dissolved and the liquid has reduced to a syrup, 7 to 8 minutes. Remove from the heat and cover to keep warm until ready to use.
Remove the wings from the oven and reduce the oven temperature to 350 degrees F.
Place the wings in a large, heat-proof bowl. Drizzle half the prepared sauce over the wings, reserving the other half, tossing to coat well. Sprinkle the sesame seeds over the wings and toss again. Place a wire cooling rack inside a large baking sheet lined with aluminum foil and arrange the coated wings on top of the rack. Return the pan to the oven and bake an additional 20 to 25 minutes, or until cooked through and crispy.
Arrange the wings on a large serving platter and top with sliced green onions. Serve immediately with the remaining sauce passed on the side for dipping.

Chilled cold Lychee Soup

 Ingredients:

1tin Lychee in syrup (drained)
1tin Coconut milk
1/2cup Sugar (or less // to taste)
pinch Salt





Directions:



In a bowl add the drained lychee, coconut milk, sugar and salt.
mix everything well until the sugar gets dissolved..
 keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

** Tip ** Prepare this dessert an hour or so before hand....

.

Love a clean Grill

Just few tips we like to follow for a clean grill:

Cleaning Your Grill

• Cleaning your grill rack with aluminum foil is a snap. All you need to do is crumble up a few pieces of aluminum foil and use it in place of a scrub brush when the grill is still warm. This trick is great because it eliminates a nasty grill brush, cleans immediately and eliminates the need to deep clean the grill so often. If you have more time, and need a deeper clean, completely cover the rack with aluminum foil, the shiny side to the grill , and place it on a hot grill for 30 minutes with the lid on. The grill acts like a self-cleaning oven and essentially cooks off the grit and grim.
• To clean the outside of your grill, dip a cloth into a canister of waterless hand cleaner (such as GOJO Creme Waterless Hand Cleaner). Rub the cleaner onto the outside of a cool grill with the cloth. Work it into the metal well, paying special attention to any grease or barbecue sauce spots. Do not rinse; instead take paper towels and buff the grill surface. The dirt will be replaced by a great shine.
• In order to keep the grill rack clean simply spray non-stick cooking spray on the clean grill to prevent build up and make future cleanings faster and easier. This works great on gas and charcoal grills.
• To clean the cook pan bottoms, use this simple tip: before setting a pan or pot on the grill rack to warm barbecue sauce or cook additional food, rub the bottom of the pan with a bar of soap . Once you have finished cooking, the soap layer will help to remove the soot on the bottom of the pan.
• Another way to clean the grill is to take the rack and wrap it in paper towels. Spray it with ammonia, and place the grill in a large garbage bag. Leave the grill overnight, and then the next day, carefully open the garbage bag (there will be a lot of fumes) and wipe the grill off with the paper towels you wrapped around it. Hose the grill off and place it on a hot grill and let it cook for five minutes before you place the food on the grill in order to bake off any residue.
• One last quick tip: if the rack is really dirty, throw a cool grill on the grass upside down over night. The dew will soak the dirt right off the grill!

Salmon W/Citrus Salsa

You Will Need


1/2 cup raspberry vinegar
1/4 cup soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh ginger root
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
Nonstick cooking spray

Citrus Salsa
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh ginger root
1/8 teaspoon hot pepper sauce



What to Do



1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours.

2. Meanwhile, in a bowl, combine salsa ingredients. Cover and refrigerate until serving.

3. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill.

4. Place salmon, skin side down, on grill.

5. Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Serve with the citrus salsa.

Slow Cooked Chili

 

 

 

Ingredients:

• 1can cooked black beans
• 1can cooked Red Kidney Beans
• 1/4 cup chopped onion
• 1/4 cup chopped green peppers
• 1/2 cup diced green chile peppers
• 3 tbsp. tomato paste
• 3 to 4 beef bouillon cubes, or beef base
• 1/4 tsp. ground cumin
• 1 tsp. minced garlic
• 1/2 tsp. salt and pepper
• 1lb Lean Ground Beef
• 1 cup shredded Monterey Jack or mild Cheddar cheese

Preparation:

Brown meat with onion and green pepper (add a little salt and pepper). Combine all ingredients except cheese and cook 6 to 8 hours on low.

Serve hot in bowls with a little cheese sprinkled over each serving.


*Many times I add some Italian Sausage ground out of casing... SUPER yummy

Campfire Potatoes

You Will Need


5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth



What to Do


1. Place the potatoes and onion on a large piece of heavy-duty foil (about 20 inches x 20 inches); dot with butter.

2. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well.

3. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.


.

Baked Shredded Pork Taquitos

Ingredients

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth
• corn tortillas
• Shredded Queso Seco
• Olive Oil Cooking Spray

Directions

 Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes. Let Cool and Set aside.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of pork and some cheese up in the tortillas. Place seam side down and bake 12 minutes.