2 pounds boneless pork sirloin steaks, cut 1/2-inch thick
* H-E-B Olive Oil
1/4 cup water
2 tablespoons Morton & Bassett Chili Powder
3 cloves garlic, crushed
1/2 teaspoon each: Morton & Bassett Salt and Ground Black Pepper
1/4 teaspoon Morton & Bassett Ground Cumin
8 white corn or red corn tortillas
Trim and discard fat from pork. Cut pork into 1/2-inch cubes.
Brush a large non-stick skillet with olive oil. Heat skillet 2 minutes
over medium-high heat. Add pork cubes and cook10 minutes, stirring of
ten, until browned.
Combine water, chili powder, garlic, salt, pepper and cumin in a small
bowl. Stir until blended and smooth.
Pour chili powder mixture over pork in skillet. Stir to coat cubes eve
nly with seasoning. Cook 1 to 2 minutes until water evaporates. Serve
immediately in warm tortillas.