1 1/2 tablespoons ancho chile powder
In a large bowl, mix the ancho powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well.
Heat the olive oil in a large skillet. Add the pork and stir-fry over moderately high heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warmed tortillas, lettuce, salsa, pico de gallo or tomatoes and lime wedges.
Per Serving (does not include garnishes): 271 Calories; 7g Fat (24.4% calories from fat); 3g Saturated Fat; 26g Protein; 25g Carbohydrate; 11g Dietary Fiber; 63mg Cholesterol; 678mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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