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Picadillo Pork Burritos

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  Pork tenderloin 1 Pound, trimmed and cut into 1/2-inch pieces
  Ground cumin 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Vegetable oil 1 Teaspoon
  Onion 1 Small, chopped
  Garlic 3 Clove (15 gm), minced
  Salsa/Picante sauce 2⁄3 Cup (10.67 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Slivered almonds 3 Tablespoon, toasted
  Shredded light mexican cheese blend 1⁄4 Cup (4 tbs), shredded (Such As Sargento)
  Chopped fresh cilantro 2 Tablespoon
  Fat free flour tortillas 4 (8 Inches Each)

1. Place pork in a large bowl. Sprinkle with cumin, salt, and cinnamon; toss well.
2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese, and cilantro.
3. Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.

Recipe Summary

Stir Fried

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