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Shredded Pork With Tomato Salsa On Tortilla Chips

Nutrition per serving    (USDA % daily values)


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Ingredients for 48 servings

twelve 7-inch corn tortillas, each cut into 4 rounds with a 2-inch cutter

vegetable oil for frying the tortillas

2 1/2 pounds untrimmed boneless pork shoulder or butt, cut into 2- by 3/4-inch strips

the zest of 1 lime removed in strips with a vegetable peeler

1 teaspoon salt

1 scallion, cut into 3 pieces

3 garlic cloves

1/4 teaspoon cumin

2 tomatoes, chopped fine

3 tablespoons finely chopped onion

1/4 cup finely chopped coriander

1 teaspoon minced jalapeño chili (wear rubber gloves)

1 teaspoon fresh lime juice

coriander sprigs for garnish

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