For the pork:

• 10 ounces pork tenderloin, in one piece
• 1 garlic clove
• ¼ small onion
• ½ t. salt
• 3 cups water

For the Poblano Chili Sauce

• 3 fresh poblano chili peppers, about 6 ounces total, roasted, peeled and chopped
• ½ cup fat free milk
• 1 garlic clove
• 1 t. salt
• 3 cups fat free sour cream
• 1-2 T. Ancho Chili Sauce
• 1 dash of your favorite hot sauce
• 1 T. Red minced onion
• 12 98% fat free corn tortillas
• 2/3 cup crumbled queso fresco or feta cheese (they have a low fat one that Safeway puts out)
• 4 romaine lettuce leaves, shredded
• 1 ripe avocado, halved, pitted, peeled and sliced
• 3 or 4 radishes, sliced

To prepare the pork, in a sauce pan over high heat, combine the pork, garlic, onion, salt and water. Bring to a boil, reduce the heat, cover and simmer until the pork is tender, about 40 minutes.

To make the chili sauce, in a blender or food processor fitted with the metal blade, combine the chilies, milk, garlic and salt. Process to form a smooth puree then transfer to a bowl. Add the cream and stir to mix well.

In a sauté pan over medium high heat, sauté the onion until golden. Add the chili sauce and simmer, uncovered, until the mixture thickens slightly, about 10 minutes. Cover and keep warm over low heat.

Wet each tortilla lightly and microwave it for 15 seconds or until soft.

Dip the tortilla, one at a time, into the poblano-cream sauce and top each tortilla with an equal amount of the shredded pork. Fold in half and arrange on a warm serving platter.

Cover the tortillas with the remaining sauce and garnish with the cheese, lettuce, avocado and radishes. Serve immediately. Serves 6.

This has been adapted from Mexican Favorites, Williams and Sonoma.