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Chicken Or Pork Burros

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Ingredients
  Garlic 1 Clove (5 gm), minced / pressed
  Dried red chili 1 Small
  Whole chicken breasts/4 pork loin chops 1 Pound, skinned, boned, and cut into 1/2-inch cubes
  Dry sherry 1 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Green onions 2 , ends trimmed and thinly sliced
  Mushrooms 4 Medium, sliced
  Burro sauce 3 Tablespoon
  10 inch flour tortillas 4 Large
  Salad oil 2 Tablespoon
  Cheddar cheese slice 4 Ounce, cut into strips (4 Slices 1 Ounce Each)
Directions

Heat 2 tablespoons oil in a wok or 12-inch frying pan over medium-high heat; add garlic and chili.
Stir until chili turns almost black.
Discard chili and reduce heat to medium.
Add meat and sherry; stir-fry just until meat is white in center and liquid has evaporated, 4 to 5 minutes for chicken, 6 to 8 minutes for pork.
Lift meat from pan and set aside.
Add 1 more tablespoon oil to pan, then add celery and stir-fry for 2 minutes; add onions and mushrooms and stir-fry for 2 minutes longer.
Return meat to pan, add sauce, and stir over low heat until hot.
Remove from heat.
To shape each burro, lay 1 tortilla flat, spoon 1/4 of the stir-fry mixture near 1 edge, and top with 1/2 of the cheese strips.
Fold tortilla edge up over filling, then fold in sides and roll to enclose filling.
Rinse wok and wipe dry.
Heat 2 more tablespoons oil in wok over medium-high heat; add 1 burro and cook until browned on both sides.
Repeat to fill and cook remaining burros, adding more oil to pan as needed.

Recipe Summary

Method: 
Saute
Ingredient: 
Pork

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