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Savory Pork Burritos

Mexican.Chef's picture
Ingredients
  Refried beans 500 Milliliter (2 Cups)
  Boneless pork butt roast 2 1⁄2 Pound (1125 Grams)
  Chopped white onion 250 Milliliter (1 Cup)
  Carrot 1 , sliced
  Garlic 1 Clove (5 gm), minced
  Salt 5 Milliliter (1 Teaspoon)
  Dried epazote 2 Milliliter (1/2 Teaspoon)
  Ground cumin 2 Milliliter (1/2 Teaspoon)
  Coriander seeds 2 Milliliter, lightly crushed (1/2 Teaspoon)
  Water 1 Cup (16 tbs)
  Tomato salsa 6 Tablespoon (Fresh)
  8 inch flour tortillas 12 (20 Centimeter Size)
  Firm ripe avocados 2 Medium, pared, pitted, diced
  Shredded monterey jack cheese 250 Milliliter (1 Cup)
  Carrot sticks 1⁄2 Cup (8 tbs)
  Green onions 2
Directions

1. Prepare Retried Beans, omitting cheese.
2. Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds in 5- or 6-quart (5- or 6-L) Dutch oven. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2 hours.
3. Prepare Fresh Tomato Salsa.
4. Heat oven to 350°F (180°C). Remove pork from cooking liquid; strain and reserve 1/2 cup (125 mL) of the liquid.
5. Place pork on rack in roasting pan. Roast, turning once, until well-browned, 40 to 45 minutes.
6. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in medium skillet. Cook and stir over medium heat until pork is evenly moistened and hot, 3 to 5 minutes.
7. If not freshly made, soften and warm tortillas Reheat beans, if necessary.
8. For each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortilla; spread out slightly. Top with 1/12 each pork, Tomato Salsa, avocado and cheese, in that order.
9. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of burrito open.
10. Place 2 burritos on each serving plate. Garnish with carrot sticks and green onions

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Roasted
Ingredient: 
Pork
Servings: 
12

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