Name: Sunset's Burritos Grandes Jb
Ingredients: 2 oz Dried ancho, New Mexico or California chilies (4-6); 1/3 c Tequila; 1/4 c Lemon juice; 3 Garlic cloves; 1 tb Olive oil; 1/2 ts Dried oregano; 1 ts Salt; 1 1/4 lb Pork butt (shoulder) trimmed; 1/2 c Long-grain white rice; 1/4 c Canned tomato sauce; 1 cn (15 oz.) pinto or red beans; 4 lg Or 6 regular flour tortillas; 1 1/4 c Guacamole; 1/3 c Sour cream; 1 c Crumbled cotija cheese or shredded jack cheese; 1 2/3 c Red salsa; 1/2 c Chopped fresh cilantro

One does not have to remove all consequences for sin (i.e., to pardon) in order to forgive. It may be just and necessary for an offender to suffer consequences for wrong, but the motive of the one imposing or requiring the consequences cannot be malicious. We are not permitted to desire the ultimate harm of the offender. The gospel always provides hope, always seeks restoration. Even when the criminal is sentenced, and we properly rejoice to see justice done, the Christian also desires to see the offender recognize the sin, repent, and know spiritual restoration. Forgiveness does not require pardon from consequences; it requires an absence of malice (i.e., no desire for the person’s spiritual harm) even in the application of those consequences. We may well desire justice, but desires for personal revenge or spiritual damage are not our right as Christians.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Main dish, Mexican	4	Servings

INGREDIENTS

2	oz	Dried ancho, New Mexico or California chilies (4-6)
1/3	c	Tequila
1/4	c	Lemon juice
3		Garlic cloves
1	tb	Olive oil
1/2	ts	Dried oregano
1	ts	Salt
1 1/4	lb	Pork butt (shoulder) trimmed
1/2	c	Long-grain white rice
1/4	c	Canned tomato sauce
1	cn	(15 oz.) pinto or red beans
4	lg	Or 6 regular flour tortillas
1 1/4	c	Guacamole
1/3	c	Sour cream
1	c	Crumbled cotija cheese or shredded jack cheese
1 2/3	c	Red salsa
1/2	c	Chopped fresh cilantro

INSTRUCTIONS

Tequila-chili marinade:  Stem and seed chilies.  Whirl in a blender until
finely ground.  Add tequila, lemon juice, 1/4 c water, garlic, oil,
oregano, and 3/4 t salt; whirl until pureed.  Cut meat across the grain
into 1/2" thick slices 3-4" long.  In a bowl, coat meat with marinade.
Chill airtight 15 min. to 24 hours.
On a large baking sheet, lay parallel about 2 inches apart 2 metal
skewers, each about 18 inches long.  Lift meat from marinade and thread
each strip onto a pair of skewers.  Pat with marinade from bowl.
Place skewered meat on an oiled barbecue grill over med-high heat (close
lid on gas grill).  Cook, turning often, until meat is well browned and
crusty, about 20 minutes.
Spanish rice:  Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring 3/4 c
water, rice, tomato sauce and remaining 1/4 t salt to a boil.  Reduce heat
and simmer, covered, until liquid is absorbed; 15-20 minutes.
Beans:  About 5 minutes before meat is done, place beans and their liquid
in a 1 qt pan and cook over med-high heat until bubbling, about 5 minutes.
Tortillas:  Lift cooked meat to a platter and cover with foil.  Heat 1 or 2
tortillas at a time on grill until lightly browned but still soft, turning
once, 30-40 secs.  Stack on platter beneath foil to keep warm.
Assembly:  On a board, remove meat from skewers, cut into 1/4" wide
strips.  Lay tortillas flat.  Toward one edge of each, fill equally with
guacamole, sour cream, pork, beans (including most of the liquid), rice,
cheese, 1 c. salsa, and cilantro.  Fold over sides and roll up tightly to
enclose.  Add more salsa to taste.
Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg sodium, 114
mg chol.
Reprinted from Sunset Magazine, May 1996.
Posted to MM-Recipes Digest V3 #238
Date: Sun, 1 Sep 1996 00:07:28 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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