| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Mexican, Pork | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Lean pork*; in 2-inch chunks |
| 3 | c | Hot water |
| 3 | tb | Distilled white vinegar |
| 1/4 | c | Green chili peppers; finely chopped |
| 1 | Clove garlic | |
| 1/2 | ts | Dried oregano; crumbled |
| 1/2 | ts | Ground cumin |
| Salt | ||
| 8 | Flour tortillas; each 8 inches in diameter | |
| 1/4 | c | Unsalted butter; melted OR margarine |
| 2 | c | Cheddar cheese; shredded, or monterey jack cheese |
| 1 | c | Thick sour cream**; (8 ounces) |
| Bowls of salsa and guacamole |
INSTRUCTIONS
AT TABLE OFFER * Beef lamb, turkey or chicken may be substituted for the pork. **Thick Sour Cream Stir 2 tablespoons sour cream, buttermilk or plain yogurt into 1 cup heavy cream, cover with plastic wrap and let stand in a warm place until thickened, 8~24 hours. Stir and refrigerate. It will keep for up to 1 week. It will have better flavor if it is allowed to age in the refrigerator for several days. If you do not have time to prepare thick sour cream, use regular sour cream. Directions: In a large, dry frying pan over medium-high heat, brown the pork on all sides, 8 to 1O minutes. Add the hot water, stirring the pan bottom to loosen any browned bits, and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, about 1 1/4 hours. Preheat an oven to 450F. Uncover the frying pan, raise the heat to high and boil to evaporate all of the water. Reduce the heat to medium and add the vinegar, chilies, garlic, oregano and cumin. Stir well and remove from the heat. Let cool completely. Using your fingers or 2 forks, shred the meat. Season with salt. Brush both sides of each tortilla with melted butter or margarine. Place an equal amount of the pork mixture on the center of each tortilla. Fold in the sides, overlapping them, then fold over the ends to rest atop the seam. Place seam-side down on a baking sheet. Bake until golden, 8 to 10 minutes. Serve immediately. Accompany with the cheese, cream, salsa and guacamole in separate bowls on the side for spooning on top. Note: These burritos are baked rather than fried, for lighter results. Makes 8 burritos Recipe by: Williams-Sonoma Kitchen Library, Mexican Favorites Posted to MC-Recipe Digest V1 #1049 by badams <adamsfmle@sprintmail.com> on Jan 28, 1998
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