EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
AIR-FRYER LOADED PORK BURRITOS
Burritos are the perfect dinner for the whole family, especially this quick and easy recipe. Don't be afraid to load up your air-fryer burrito with pork, beans, cheese and rice. -Fiona Seels, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large shallow dish, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Turn to coat; cover and refrigerate at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. , Drain pork, discarding marinade. Preheat air fryer to 350°. In batches, place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until pork is no longer pink, 8-10 minutes, turning halfway through. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with 1/4 cup salsa, 1/2 cup rice mixture, 1/4 cup black beans and 1/4 cup sour cream, top with about 1/2 cup pork. Fold sides and ends over filling. Serve with remaining salsa.
Nutrition Facts : Calories 910 calories, Fat 42g fat (22g saturated fat), Cholesterol 119mg cholesterol, Sodium 1768mg sodium, Carbohydrate 82g carbohydrate (11g sugars, Fiber 9g fiber), Protein 50g protein.
PULLED PORK BURRITOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h25m
Yield 10 to 12 burritos
Number Of Ingredients 21
Steps:
- For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
- For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
- For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.
PORK BURRITOS
I found this on the back of a can of mild Ro*Tel; I have used the regular Ro*Tel also, it just depends on your heat preference. This is so quick and easy and makes a nice change to ground beef burritos.
Provided by Troop Angel
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, brown pork in hot oil.
- Add both cans of mild diced tomatoes and green chilies.
- Cook 10 minutes.
- Stir in refried beans, heat through.
- Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
- Sprinkle with cheese, roll to enclose.
- Place seam side down in a 13x9 baking dish.
- Bake in a 350* F oven 25 to 30 minutes until heated through.
- Serve with sour cream, avocado, etc.
- if desired.
More about "loaded pork burritos recipes"
LOADED BREAKFAST BURRITOS RECIPE | LAND O’LAKES
From landolakes.com
Servings 4Calories 740 per serving
- Melt 2 tablespoons butter in 10-inch nonstick skillet until sizzling. Add potatoes and bell pepper; cook over medium heat 2-3 minutes. Add pork, chili powder, cumin, garlic powder, ground red pepper and salt; cook 3-5 minutes or until pork is no longer pink. Drain, if necessary. Remove from skillet.
- Whisk eggs and water together in bowl until well mixed. Melt 1 teaspoon butter in skillet. Add egg mixture; cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, 2-3 minutes or until eggs are set.
- Place 1/4 cup spinach leaves in center of each tortilla. Spoon 1/4 cup hash brown mixture over spinach. Layer with 1/4 cup cheese, 1/4 cup ground pork and 1/4 cup scrambled eggs. Top with 1 tablespoon green onion. Fold edges over filling, overlapping slightly. Roll up tortilla from bottom to enclose filling.
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4.4/5 (30)Category PorkCuisine MexicanTotal Time 20 mins
LOADED PULLED PORK BURRITOS - A COOKABLE FEAST
From acookablefeast.com
- To a large pot over medium heat, add the tablespoon of oil, onion, and garlic. Sauté a few minutes, until lightly browned, then add jalapeños and tomatoes and cook for several more minutes.
- To a large mixing bowl, add these sautéed vegetables along with the pork, one and a half cups of the cheese, beans, corn, rice, sour cream, salsa, cilantro, and spices. Mix well.
- Line oven-safe baking dishes with the tortillas. To each open tortilla, add an equal amount of the filling; wrap tortillas around filling to form burritos. Sprinkle tops of the burritos with the remaining cup of cheese.
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