PORK GYROS

MAIN INGREDIENTS

•2 1/2 pounds of boneless pork loin
•white wine vinegar

GREEK GYRO SEASONING MIXTURE

•3 tablespoons of sea salt
•1 1/2 teaspoons of sweet paprika
•1/4 teaspoon of pepper
•1/4 teaspoon of finely crushed (powdered) Greek oregano (rigani)

FOR PITA WRAP SANDWICHES

•6-8 pieces of thin pita bread
•Dressing

Preparation:

In a small bowl combine paprika, salt, pepper, and oregano.

Make the Gyro Meat:

In a flat-bottomed container, arrange one layer of slices, sprinkle liberally with seasoning mixture, then with a little vinegar. Spread the vinegar over the meat so that all pieces are moistened. Add layers, spices, and vinegar until all the meat has been marinated. Cover and refrigerate for 1/2 hour to 2 hours.

Dry fry (without any oil) in a non-stick frying pan until well browned and slightly crisp.

Alternate cooking methods: Cook thinly pounded pieces on the grill (or in a roasting pan in the oven) until the edges of the meat begin to crisp.

To Make the Gyro Pita Wrap Sandwich:

Brush the pita bread with olive oil and fry in a dry frying pan or grill for a few minutes until warmed and softened, not crisp.

In the center of each pita:

•spread 1 heaping tablespoon of sauce
•add 2-3 slices of tomato
•add sliced onion to taste
•add gyro meat

Chicken Enchiladas

Chicken Enchiladas

4 chicken breasts, cooked and shredded
1 pint sour cream
2 cans cream of chicken soup
a little chicken broth
a little milk
1 lb cheese (half Jack, half Cheddar)
2 small cans diced chilies
1 dozen corn tortillas

Mix together sour cream, chilies, and soup in a saucepan until warm. Cover bottom of baking dish with a bit of sauce mixture. Dip tortillas in sauce, fill with chicken and cheese and then roll. When your dish is full, pour extra sauce on top. Add a little extra cheese and bake covered at 350 degrees for 30 minutes then uncover and bake an additional 8 to 10 minutes.