- Place a large skillet over medium high heat.
- Add 1 tablespoon olive oil.
- Once warm, add sweet onion, toss to coat, and turn heat down to low.
- Stir occasionally; cook for about 20 minutes or until sweet onion starts to color.
- Add brown sugar, mix in kalua pork and brown a little.
- Add in garlic and deglaze pan with rice vinegar and water.
- Add Thai chili to desired spiciness level.
- Remove pork mixture from pan and set aside.
- Return pan to medium heat.
- Add in remaining oil.
- Heat one tortilla for about 30 seconds, then on half of the tortilla, sprinkle cheese on the top, add 1/4 of the onion and pork mixture next, finishing by folding tortilla in half.
- Flip to cook additional two minutes on each side until crispy; remove from pan and cut into triangles.
- Repeat for remaining tortillas; serve warm.
Makes 4 servings.
Tip: When buying sweet onions, choose those that have thinner skins without bruises or blemishes, and, also select those that feel heavy for their size to ensure freshness
Tip: Sweet onions will keep for one to two weeks at room temperature. If you plan on storing them longer, put them in an open paper bag in a cool, dark place. You may also place them in a paper bag or on layers of newspaper within your refrigerator’s crisper drawer. Avoid storing them in plastic as they may rot or mold.
Approximate Nutrient Analysis per serving:
400 calories, 21 g fat, 8 g saturated fat, 40 mg cholesterol, 700 mg sodium, 40 g carbohydrate, 4 g fiber, 14 g sugar, 16 g protein