La Tortilla Factory Authentic Side Dishes Variety Pack, Includes 2 Each of Ancho Rice + Beans, Chipotle Brown Rice + Quinoa, Mexican-Style Black Beans

Our founders, Jose and Mary Tamayo, set out to bring authentic Mexican flavors to California in 1977. We established their mission - bringing better food to your table. We believe in innovation - having developed the first low carb tortilla on the market, a flexible, gluten free tortilla, and an organic tortilla (way before organic was cool). And now we've made it even easier to enjoy amazing tacos, enchiladas and other Mexican specialties with our Sauces, Sauce Starters and Side Dishes!

Spice up Sunday Supper!

• 1 (2 lb) pork shoulder roast
• 1 tsp salt
• 2 T Canola oil, divided
• 1 jar La Tortilla Factory Mole-Style Enchilada Sauce
• 1/2 c. red wine vinegar
• 1 tsp sugar
• 1 red onion, thinly sliced
• 1 pkg La Tortilla Factory Hand Made Style Tortillas (Corn or Flour Street Taco Size), warmed up
• Garnish choices: shredded red or green cabbage, avocado, lime wedges, radishes, cilantro, hot sauce

Preheat oven to 275°F. Trim fat from pork and cut pork into 1-1/2 to 2-inch chunks. Sprinkle pork with salt, to taste.

Heat 1 tbsp oil in a Dutch oven over medium-high. Add half of pork (to avoid overcrowding) and cook 5 minutes or until browned, turning to brown evenly. Transfer to a bowl. Repeat with remaining oil and pork. Return cooked pork to pan and stir in mole sauce, scraping bottom of pan to loosen any browned bits stuck to the bottom. Cover, place in oven and braise 2 hours and 15 minutes or until pork is fork tender.

Meanwhile, in a medium bowl, combine vinegar, sugar and 1 teaspoon salt, stirring to dissolve sugar and salt. Add onion, tossing to combine. Let stand at room temperature 1 hour, stirring occasionally. (Makes about 2 cups. Refrigerate leftovers in a jar up to 1 week.)