Alison - Mexico lunch - day2

Pork:
pork
salt
oil

Rice:
2 cups rice
about 1 1/2 cups water
about 1/2 cup oil
1 can Mexican-style seasoned, diced tomatoes
very little onion - about 1/4 of a full slice
1 clove garlic

Serve with:
shredded lettuce

Cooking the pork: Cut the pork into as thin of sheets as you can.  My mamá used two pork tenderloins which she cut into thirds and then each third she cut into one long sheet.  (Slice it in half almost all the way.  Unfold.  Cut the top almost off each side.  Unfold.  Continue until it is an almost see-through sheet of meat.)  Season with salt on each side.  Fry in oil.  The meat should be thin enough that you only need to flip it once.

Cooking the rice: In a rice cooker or a pot, combine the water, oil, diced tomatoes, onion, and garlic.  Cook until the rice done.

Serve about two pieces of pork, rice, and shredded lettuce with some green salsa.