INGREDIENTS

24 each  4.5" Heat Pressed Flour Tortillas (28671)  
4 lbs.  Pork Ribs , boneless , country style 
2 cups Mongolian Glaze , see related recipe   
2 oz.  Carrots , julienned 
2 oz.  Red Pepper , julienned 
2 oz.  Cucumbers , julienned 
2 oz.  Red Onions , thinly sliced 
 Scallions , thinly sliced , as needed 
Toasted Sesame Seeds , as needed 

DIRECTIONS

1.) Pre-heat grill to low heat.

2.) Reserve ½ cup of Mongolian Glaze to toss meat in after cooking. Coat ribs with 1 cup Mongolian Glaze and grill on low, covered for 1 hour, turning once during cooking. Remove cover and brush the pork with an additional ½ cup of the glaze and cook for an additional 15-20 minutes, or until very tender and cooked through. Allow meat to rest and cool slightly before shredding. Add the reserved ½ cup of the glaze to the shredded meat. Reserve warm for service.

3.) In a bowl, toss the carrots, peppers, cucumbers, and onions together. Reserve refrigerated.

4.) To serve: Pre-heat deep-fryer to 350° and fry tortillas for 30 seconds or until puffed, and allow to drain on paper towels. While the tortilla is still hot and pliable, make an indentation to form a taco shape. Top the tortilla with 1½ oz. shredded pork, 1/3 oz. vegetable mixture, and garnish with scallions and toasted sesame seeds. Serve 2 per order.

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