2 tablespoons oil
1 cup minced onion
2 large garlic cloves, minced
Salt and pepper
1 can (16 ounces) whole tomatoes, pureed with liquid
1/3 cup tomato paste
1 cup chicken broth
2 Poblano chiles, roasted, peeled, seeded and diced
Sugar to taste
3 cups cooked shredded pork
8 steamed fresh corn tortillas
1/2 pound shredded white cheddar
Cilantro sprigs to taste
Sour Cream to taste
Minced Jalapeno to taste
In a saucepan set over moderate heat oil until hot. Add onion, garlic and salt and pepper and cook mixture, stirring, until translucent. Add tomatoes, paste, broth, chiles, and sugar. Bring sauce to a boil and simmer, covered, for 15 minutes. tortillas. In a bowl combine the pork with enough of the sauce to lightly coat. Divide the filling among tortillas, top with the garnishes and roll up.
Recommended Wine: Gruet Brut, New Mexico
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