The Editor In Chief of Everyday with Rachel Ray Magazine stopped by
Tonia's Kitchen to talk about the May issue. Lauren Purcell says since it is Cinco de Mayo, one of the featured recipes in this month's edition is their Zesty Pork Burrito. She says it starts with tender Pork Tenderloin, thinly sliced, She combines that with two teaspoons of chili powder, along with onion and red bell pepper, corn kernels, half a cup of salsa verde and cilantro. Finish it up with tortillas, sour cream, and salsa and serve. Ole'!
