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© Meredith Corporation. All rights reserved. Used with permission.
If desired, partially freeze pork for easier slicing. Trim fat from pork and thinly slice across the grain into bite-size strips. In a large skillet, cook pork in hot oil over medium-high heat until browned; set aside.
In a small bowl, combine sour cream and chipotle (or chili powder); set aside.
Spoon one-quarter of the pork onto each tortilla, just below the center. Top with lettuce, tomato and cheese. Fold top half of each tortilla over filling. Serve with sour cream mixture and salsa.