Chicken Or Pork Burros
|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)|
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.