INGREDIENTS

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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