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4
ounces fresh jalapeno peppers, seeded and finely chopped, or one 4-ounce can jalapeno peppers, drained and chopped
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2
tablespoons snipped fresh cilantro
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2
tablespoons beer or water
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1
teaspoon cumin seed, crushed
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1
clove garlic, minced
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1/2
teaspoon salt
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1/4
teaspoon black pepper
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1/8
teaspoon ground red pepper
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1
pound lean ground pork
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4
8 inches whole wheat flour or corn tortillas or frankfurter buns
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Leaf lettuce (optional)
1. In a medium bowl combine jalapeno peppers, cilantro, beer, cumin seed, garlic, salt, black pepper, and red pepper. Add ground pork; mix well. Shape meat mixture into four 6-inch-long logs or 3/4-inch-thick patties. Cover; chill for 6 to 24 hours or until mixture is firm. Stack tortillas; wrap in foil. Set aside.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack over drip pan. Cover; grill for 15 minutes, turning occasionally. Add tortillas to grill directly over coals. Cover; grill for 5 to 10 minutes more or until meat is no longer pink and tortillas are heated through, turning once halfway through grilling.[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.] To serve, place sausages in warm tortillas. If desired, top with lettuce. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 240,
- Protein (gm) 17,
- Carbohydrate (gm) 18,
- Fat, total (gm) 11,
- Cholesterol (mg) 53,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 432,
- Percent Daily Values are based on a 2,000 calorie diet
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