A great way to use Mexican flour tortillas in an Asian recipe.

lilar
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Season pork with salt and pepper and arrange on a large baking sheet.

  • Bake in preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Shred pork.

  • Mix hoisin sauce, soy sauce, sesame oil, and cornstarch in a bowl.

  • Heat a large skillet over medium heat; cook and stir shredded pork, ginger, green onion, and garlic in the hot skillet until vegetables are fragrant. Add hoisin sauce mixture; stir. Cover and simmer under pork is very tender and sauce is thickened, about 20 minutes.

  • Place tortillas on a microwave-safe plate and cover with a damp paper towel.

  • Heat in microwave until warm, about 30 seconds. Scoop about 1/2 cup pork mixture in the center of each tortilla. Top with coleslaw mix and shredded carrots; fold tortillas in half.

Nutrition Facts

385.2 calories; protein 18.1g 36% DV; carbohydrates 49.3g 16% DV; fat 12.5g 19% DV; cholesterol 39.4mg 13% DV; sodium 922.6mg 37% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/08/2013
Yummy. This is so good! I decided before starting the recipe that I wouldn't cook the pork in the oven, for a couple of reasons. First, pork tenderloin is a premium cut and really doesn't require cooking in the oven, shredding, and simmering for twenty minutes to be tender. Second, it's too darn hot to use the oven! I did as reviewer Cabinluvn did: cut the pork into strips. Cooked until no longer pink, then proceeded with the recipe. Ran out of hoisin so supplemented with bottled stir-fry sauce. I also cut back a bit on the cornstarch; the ratio of cornstarch to liquid seemed a little high since the hoisin is already thick. Used multigrain wraps. We really enjoyed this and will likely have it often. I feel that this is a healthy dish except for the sodium; not sure how to address that! PS: Used ground ginger; if I had used fresh, I would have cut it back. Read More
(4)

Most helpful critical review

Rating: 3 stars
04/23/2014
Next time I want to use chicken... thinking of adding eggs too. Hmmmm. Wonder if it would be alright with spring roll wraps instead of tortillas. Read More
14 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/08/2013
Yummy. This is so good! I decided before starting the recipe that I wouldn't cook the pork in the oven, for a couple of reasons. First, pork tenderloin is a premium cut and really doesn't require cooking in the oven, shredding, and simmering for twenty minutes to be tender. Second, it's too darn hot to use the oven! I did as reviewer Cabinluvn did: cut the pork into strips. Cooked until no longer pink, then proceeded with the recipe. Ran out of hoisin so supplemented with bottled stir-fry sauce. I also cut back a bit on the cornstarch; the ratio of cornstarch to liquid seemed a little high since the hoisin is already thick. Used multigrain wraps. We really enjoyed this and will likely have it often. I feel that this is a healthy dish except for the sodium; not sure how to address that! PS: Used ground ginger; if I had used fresh, I would have cut it back. Read More
(4)
Rating: 5 stars
08/21/2013
These were great! Next time I will thinly slice the pork vs. shredding it I think it will make it a lot better! Read More
(3)
Rating: 5 stars
07/27/2013
Loved it! Used a pork roast cooked in crock pot with Asian seasonings covered with liquid before shredding. Cut ginger down to about 1 1/2 Tbsp. Cooked cabbage and carrots with meat mixture. Serving with sriracha really did great things for this dish. Read More
(3)
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Rating: 5 stars
06/15/2013
Used thin cut pork chops that I sliced into thin strips and stir fried. Then added the green onions, ginger and garlic. Then added the sauce mix and simmered on low for 20 minutes. Will cut that to 15 minutes as the sauce cooled away. Didn't do the carrots and it was very good just the pork and cole slaw. Will gomintonmy favorites file Read More
(2)
Rating: 5 stars
05/25/2013
What a great idea and easy way to make moo shu! I probably wouldn't add the hoisin to the meat mixture but rather spread it on the tortillas before adding the pork etc. Will have to try this soon. I'll let you know how it works out for me. Read More
(2)
Rating: 5 stars
06/06/2013
I really enjoyed this recipe! I used a little too much fresh ginger in mine and would reduce the amount next time. I also added the coleslaw mix to the meat mixture to partially cook it and that was a good move. I will definitely make this again! Read More
(1)
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Rating: 5 stars
05/04/2014
Great recipe! Like others I sliced the pork instead of shredded it and I would recommend cooking the cabbage in the skillet with the meat. We also used fresh tortillas from a local tortillarilla and served it with plum sauce. Yum! Read More
Rating: 3 stars
04/23/2014
Next time I want to use chicken... thinking of adding eggs too. Hmmmm. Wonder if it would be alright with spring roll wraps instead of tortillas. Read More
Rating: 2 stars
03/17/2014
Not a fan. I would agree with the other reviews that thin sliced would be better than shredded. It just turns mushy. The cabbage was better in my opinion raw not cooked. It also got mushy (I tried both ways). I also thought that it was better not heating the tortillas. Again it just added to the mushiness. The flavor wasn't terrible but I will not make this again. Read More