Instructions: 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 saute pan over medium high heat, saute 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.

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