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Southwestern Pork (or chicken) Burritos

Recipe: Southwestern Pork (or chicken) Burritos


    This recipe would be great for a small party or even football food.

Serves 6


    For Meat Filling
    2 Pounds boneless pork roast (or 2 pounds of cooked chicken breast
    3 oz dried Guajillo chilies (also called New Mexico chiles) stems cut off and seeds removed
    4 tsp grated or pureed garlic
    1 Tbl Garlic powder
    3 cups water
    1 tsp salt

    For Burritos
    Six 12" flour tortillas
    2 small avocadoes diced
    2 small tomatoes diced and divided
    2 cups of grated cheddar cheese
    1 can (15oz) vegetarian re-fried beans
    2 cups canned or frozen(but thawed) corn
    3 slices of large onion diced
    Butter spray or 3 Tbl of melted butter


    Preheat the oven at 375 degrees.

    Slice the pork roast into one inch wide slices.
    Then cut the slices into large cubes. 6 cubes per slice.
    Put all sliced meat in a 9 X 13 oven proof pan. Roast for 30 minutes.

    While the meat is roasting. Put the chilies in a large sauce pan with enough water to cover them.
    Boil on medium for 30 minutes. Then strain. The fumes will make you sneeze or cough if you get too close so beware. Nothing dangerous; just authentic!

    Take your blender and add the strained chilies, the garlic and powder, water and salt.
    Puree until smooth. You'll have a beautiful red sauce.
    Take the roast out of the oven and pour the sauce on top. Stir meat so it gets sauce on all sides. Continue roasting the meat another hour.

    When the roast is done, take the pieces of meat out of the sauce and cut them into smaller bits; or shred them; your choice. DO NOT throw away that wonderful sauce! When you have the meat cut up take a drizzle of the sauce and put it on the meat and stir so all of the meat gets a good dose of sauce.

    Now prepare to assemble your burritos.
    The flour tortillas should be heated in your microwave to soften them up.
    Put your oven on Broil.

    Heat your vegetarian beans so they are hot. I put a little water in the pan to make that go faster. The beans are a bit runnier but that's fine with me.

    Take the warm tortillas and lay them out on an assembly board.
    First smear a heaping tablespoon (or two) of beans on the inside of the tortilla.
    Then place about three quarters of a cup of meat inside the tortilla middle.
    Add one sixth of the onions, one sixth of the corn, a sprinkle of tomatoes (save some tomato pieces for garnish) and one sixth of the grated cheese.
    Now you are going to roll it burrito-style. The tortilla is round but you are endeavoring to make an oblong shape that is closed on each side. I take two ends and fold them toward the middle. Then I start rolling from one side while still tucking in my two ends until I have the burrito fully rolled. Place it on the seam to hold it closed. Do the same assembly with each burrito and place them on an oven proof cookie sheet.
    Spray the tops of all burritos (or brush on butter) and put them under your broiler until the tops get a nice crunchy brown. This is what makes a burrito taste extra-authentic to me. I love the crunchy top so it's worth the extra step.

    The final touch is to pile the avocado bits on top of the burritos with a few tomato pieces.
    AND remember that fabulous sauce sitting in the pan from the meat? You can drizzle that around the burritos when you plate them! Extra jazz for your meal.

Serving Suggestions:

    Serve with a side salad or chips and salsa. Makes a great informal dinner or a fun weekend lunch. You can also make mini-versions of these with smaller tortillas shells and put then on a buffet. They are even tasty at room temperature.

Enjoy. Cheers! Zola

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