Pork and chili burritos
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Burritos call for flour tortillas rather than corn. Here is a somewhat | ||
| Intricate version of this handy snack. | ||
| 3 | pounds | Boneless lean pork, cubed |
| ½ | pounds | Green bell peppers, diced |
| 2 | eaches | Tomatoes, chopped |
| Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat | ||
| And simmer, covered, until meat is half-cooked, about 35 minutes. Drain off | ||
| Water. | ||
| Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, | ||
| Cumin, cloves, pepper, bay leaves and chile to meat and simmer. | ||
| Remove husks from tomatillos and boil in saucepan in 1 quart water until | ||
| Tender, about 15 minutes. Drain off water. | ||
| Mash tomatillos, add to | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| 2 | eaches | Bay leaves |
| 1 | pounds | Tomatillos |
| ½ | cup | Cornstarch in 1 cup water |
| Shredded Monterey Jack and cheddar meat mixture and simmer, stirring constantly 15 | ||
| Minutes. Add lemon juice. Stir cornstarch mixture then stir into meat | ||
| Mixture | ||
| And simmer 15 minutes longer, stirring constantly. | ||
| Heat tortillas gently until softened (heat 1 at a time directly on burner of | ||
| 1½ | pounds | Onions, diced |
| ½ | bunch | Cilantro, chopped |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Black pepper |
| 1 | each | Jalapeno chile, chopped |
| Juice of 1/2 lemon | ||
| 12 | eaches | (12-in.) flour tortillas |
Directions
INGREDIENTS
DIRECTIONS
range or wrap in foil and place in 350F oven a few minutes). To make burritos, place heaping ½ cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
Submitted By EARL SHELSBY On 01-25-95