2 1/2 pounds pork chops
3 tablespoons fresh lime juice
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons dry white wine
2 1/2 cups chopped tomatoes
1 1/2 tablespoons tomato paste
1 1/2 tablespoons lime juice
1 tablespoon milk
1 (12 fluid ounce) can or bottle beer
1 tablespoon lemon juice
1 (6 ounce) can sliced mushrooms, drained
1/2 cup water
1/4 cup white wine
1 packet instant Mexican-style taco seasoning mix
1 cup chopped onion
1 teaspoon tomato paste
1 teaspoon sweet pickle relish
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, mix together lime juice, garlic, salt, pepper, white wine, tomatoes, tomato paste, lime juice, milk, beer, lemon juice, mushrooms, water, wine and taco seasoning.
Place taco seasoning mixture into a large resealable plastic bag. Fill bag with 1/2 cup of pork, leaving 1/2 cup marinade in. Seal bag and shake to coat.
Drain excess marinade and place into sealable plastic bag. Shake marinade to coat, and pour taco mixture into marinade bag. Pop crust into resealable plastic bag and shake to coat.
Arrange pie slices on a baking sheet. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and allow to cool to room temperature.
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