Chimi:

3 lb. pork roast
1/4 cup lemon juice
2 cups water
salt & pepper, to taste
3 cups homemade or prepared salsa
2 cups shredded cheese

Salsa:

1 medium onion, chopped
3 cups diced tomatoes
cilantro
lemon juice
1 tbsp. minced garlic
1 jalapeno, minced
tortillas

Place meat, lemon juice, water, salt and pepper in slow cooker. Cook on low overnight or until meat falls apart. Prepare salsa. Remove meat from juices and allow to cool. Shred with two forks. Place in large bowl.

Mix shredded meat, 2 cups salsa and 2 cups shredded cheese. Warm tortillas for about 2 seconds on range burner just until pliable. Place 1/4 cup meat mixture on lower half of tortilla shell.

Roll bottom up, then both sides in. Roll the rest of the way up.

Have skillet ready with 5 inches of oil (very hot).

Place tortilla, open side down, in skillet. When browned on one side, turn over and allow other side to brown.

Remove to paper towel lined bowl to drain.

Serve with additional salsa and sour cream.

Submitted by: Vicki Helm