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These bite-sized hors d'oeuvres can be served with a salsa verde.

Source: Martha Stewart Living, September 1996



Cook's Notes

Allow time to cook the pork so it is falling off the bone.

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How would you rate this recipe?
  • westphila
    4 AUG, 2010
    I was also disappointed with the dough. It was tough and tasteless. The pork filling, however, was delicious. i think it'd be excellent in tortas, tacos or burritos. I might try this recipe again using a different dough.
  • CuppaTea
    4 MAY, 2009
    I made this recipe back in 1996, and just found it again. By coincidence, the same day, I had an impromptu party with many Mexican friends, who showed up. They went wild over this recipe, as did my husband. It's delicious and worth the time. Although I am not so good with dough-type recipes, they turned out a little too hard, but I'm sure that was my fault. If anyone has a suggestion for this, I'd love to hear from you? Try this one, you will love it!

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