Food Network: Quick Pulled Pork Chica-dillas

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Quick Pulled Pork Chica-dillas
Recipe courtesy Ingrid Hoffman, 2008

Ingredients
(2 to 3-pound) pork tenderloin, cut in 1 1/2-inch slices, quartered
1 (12-ounce) bottle beer
2 tablespoons papaya nectar or juice
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 cup regular barbecue sauce
2 chipotle peppers in adobo, seeded and chopped
2 teaspoons Delicioso Adobo, recipe follows
20 flour tortillas
2 cups grated queso fresco or farmer's cheese
3 avocados, thinly sliced
Cilantro leaves

Directions
Mix all ingredients (except tortillas, cheese, avocados, and cilantro)

together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently.
Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the
pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix
ingredients. Cover up and cook on low for another 10 to 15 minutes.

In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork
onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until
toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on
top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and
serve.

Ingredients
Delicioso Adobo:

1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder

1 teaspoon achiote powder from annatto seed
1 teaspoon lemon pepper

Directions
Add all ingredients and mix together.