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Mexi-Cali Duck
By Hookemharry


What You Need:

 

1 pound duck breast, ground

1 pound coarse ground pork. 1 tsp. onion powder

2 tsp. chili powder

½ tsp. cumin

2 cloves minced garlic

1 tsp. salt

¼ cup water

2 packages corn tortillas

1 4-ounce can sliced black olives

3 10-ounce cans red chili sauce

2 4-ounce cans of chopped green chili peppers

1 12-ounce package of shredded cheddar cheese

 

What you do:

 

In a large fry pan, add the duck and pork and blend well. Next, add the onion powder, chili powder, cumin, minced garlic, water and salt. Stir the seasonings into the meat and fry for 10 minutes. Be sure you stir the mixture well so all the great spice flavors are absorbed into the duck and pork. Pour off any excess liquid and remove the meat mixture from the stove. Now take two medium fry pans and in one pour a can of chili sauce and in the other enough canola oil to fry the corn tortillas. Heat the oil and add one corn tortilla, cook for 30 seconds and using tongs turn it over and cook it another 30 seconds. Remove and immediately dip the tortilla into the pan with the chili sauce. In a casserole dish, place the coated tortilla, fill with meat and place a bit of the green chili peppers on top. Fold the tortilla over and repeat until most of the tortillas are filled and lined up. Next, pour the rest of the canned sauce over the folded and filled tortillas. Sprinkle with the cheese and olives and place in a preheated 350-degree oven uncovered for 20 minutes. Remove and serve with your favorite beverage.





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