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Oven-crisped Burritos With Shredded Pork

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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 T Distilled white vinegar
1/4 c Green chili peppers, finely
chopped
1 Clove garlic
1/2 t Dried oregano, crumbled
1/2 t 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

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 580
Calories From Fat: 351
Total Fat: 39.9g
Cholesterol: 122.8mg
Sodium: 773.7mg
Potassium: 630.4mg
Carbohydrates: 22.1g
Fiber: 2.1g
Sugar: 4.1g
Protein: 33.5g


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