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
SHREDDED PORK BURRITOS
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.-Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Categories Lunch
Time 9h25m
Yield 16 servings (2-1/3 cups sauce).
Number Of Ingredients 21
Steps:
- Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.
Nutrition Facts : Calories 370 calories, Fat 24g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 451mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.
GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...
Steps:
- For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
- Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
- Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
- Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
- For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
- For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
- For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
- Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
- Combine the beans and green onion vinaigrette in bowl.
- To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.
WET BURRITO
This is a wet burrito with meat and beans in the traditional West Michigan style!
Provided by Jordan VanderLaan
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a skillet over medium heat. Cook and stir ground beef, 1/2 cup chopped onion, and garlic in the hot skillet until beef is browned and crumbly, breaking it apart as it cooks, about 8 minutes; drain excess grease. Mix in half the can of diced tomatoes, Worcestershire sauce, chili powder, paprika, oregano, 3/4 teaspoon of cumin, and black pepper. Bring meat mixture to a boil over medium-high heat and cook for 5 minutes, stirring often.
- Heat refried beans and 1/4 teaspoon cumin in a saucepan over medium-low heat. Keep beans warm. Mix remaining half of diced tomatoes, beef gravy, and enchilada sauce in a separate saucepan; bring to a boil.
- Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas until they are soft and warm, about 30 seconds. Place a warmed tortilla onto a work surface and spoon 1/4 the beef mixture in a line down the center of the tortilla. Layer 1/4 the bean mixture on top of beef layer and spread 1/4 cup of Cheddar cheese over the bean layer. Fold right and left edges of the tortilla over the ends of the filling and roll up tortilla to make a burrito. Place burrito seam side down into a 9x13-inch baking dish. Repeat with remaining tortillas to make 4 burritos.
- Pour gravy sauce over the burritos in the baking dish; top with remaining 1 cup Cheddar cheese.
- Bake burritos in the preheated oven until the cheese has melted, 15 to 20 minutes. To serve, place each burrito on a serving plate and spoon sauce from baking dish over the burritos. Top each burrito with 1/4 cup sour cream, 1 tablespoon chopped onion and chopped tomato, and 1/4 cup of chopped lettuce.
Nutrition Facts : Calories 1190.9 calories, Carbohydrate 103.9 g, Cholesterol 179.2 mg, Fat 59.3 g, Fiber 13.5 g, Protein 59.1 g, SaturatedFat 29 g, Sodium 2550.9 mg, Sugar 10.4 g
"WET" SHREDDED PORK BURRITO RECIPE
Provided by á-171021
Number Of Ingredients 4
Steps:
- Put pork in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference), pull out pork with a slotted spoon and shred with a cake mixer for fast shredding, heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking), roll burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired. Serve with Rice, beans, chips, salsa. Enjoy!
SHREDDED BEEF WET BURRITOS HACIENDA-STYLE!
There is a fantastic Mexican restaurant nearby where I used to live in Indiana called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own homemade version of them! (These are big, but that's the way they serve them at...
Provided by Kelly Williams
Categories Tacos & Burritos
Time 2h45m
Number Of Ingredients 23
Steps:
- 1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.) When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;) Add beef broth and turn heat down to medium. Place top on securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.) Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.) When regulator starts to rock, set timer for 50 minutes.
- 2. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.) Top with a nice amount of shredded lettuce keeping it all in the center straight across.
- 3. Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :) Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.) In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :)
- 4. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa cruda, jalapeno rings, black olives, etc.!
- 5. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
- 6. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
- 7. ENJOY! Ole! :)
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