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
TEXAS PORK BURRITOS
I've been experimenting with green enchilada sauce lately, and it sure lights up the taste of this delicious pork stew. -Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 7h10m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, carrots, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender., Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro., Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.
Nutrition Facts : Calories 710 calories, Fat 37g fat (14g saturated fat), Cholesterol 191mg cholesterol, Sodium 1270mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
PORK BURRITOS
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 burritos.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
QUICK AND EASY PULLED PORK BURRITOS
A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.
Provided by Chef Kevin
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Pour beans into a pot and bring to a simmer over medium-low heat.
- Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
- Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g
TEXAS STYLE BREAKFAST BURRITOS
Make and share this Texas Style Breakfast Burritos recipe from Food.com.
Provided by sctdvdltl
Categories Breakfast
Time 28m
Yield 12 burritos, 12 serving(s)
Number Of Ingredients 12
Steps:
- mix eggs salt pepper and milk and beat until foam starts.
- cook and drain breakfast sausage with onion in skillet.
- grill ham.
- grill bacon.
- deep fry crispy crowns or tater tots or favorite potatoes.
- add meat, taters and (sliced fresh jalepenos completely optional) to large skillet.
- set temp to medium low on range.
- add egg mixture.
- let mixture cook slow shaking skillet to allow uncooked eggs to bottom like an omelet.
- in seperate skillet heat tortillas with slice of cheese.
- when eggs have cooked to desired doneness.
- assemble burrito by adding egg meat mixture to cheese.
- add picante, pepper sauce, red chile sauce or fresh salsa as desired.
- serve with cold beer.
Nutrition Facts : Calories 369, Fat 22.8, SaturatedFat 9.8, Cholesterol 228, Sodium 697.5, Carbohydrate 19.6, Fiber 1.4, Sugar 1.9, Protein 20.4
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