Best Pork & Chile Burritos
Pork and Chile Burritos recipe
Yield
12 servingsPrep
15 minCook
80 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork
boneless, lean, cut in 1/2 inch cubes |
|
| 1 ½ | pounds |
onions
diced |
|
| ½ | pound |
green bell peppers
diced |
|
| ½ | bunch |
cilantro
chopped |
*
|
| 2 |
tomatoes
chopped |
*
|
|
| 1 | teaspoon |
garlic powder
|
|
| 1 | tablespoon |
salt
|
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | teaspoon |
black pepper
|
|
| 2 |
bay leaves
|
*
|
|
| 1 |
jalapeño pepper
chopped |
*
|
|
| 1 | pound |
tomatillos
|
*
|
| 1 |
lemon
juice of |
*
|
|
| ½ | cup |
cornstarch
blended with |
|
| 1 | cup |
water
|
|
| 12 |
flour tortillas
12 inch |
*
|
|
|
monterey jack cheese
shredded |
*
|
||
|
cheddar cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork
boneless, lean, cut in 1/2 inch cubes |
|
| 680.4 | g |
onions
diced |
|
| 226.8 | g |
green bell peppers
diced |
|
| 0.5 | bunch |
cilantro
chopped |
*
|
| 2 | each |
tomatoes
chopped |
*
|
| 5 | ml |
garlic powder
|
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
cumin
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 1.3 | ml |
black pepper
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | each |
jalapeño pepper
chopped |
*
|
| 453.6 | g |
tomatillos
|
*
|
| 1 | each |
lemon
juice of |
*
|
| 118 | ml |
cornstarch
blended with |
|
| 237 | ml |
water
|
|
| 12 | each |
flour tortillas
12 inch |
*
|
| 1 | x |
monterey jack cheese
shredded |
*
|
| 1 | x |
cheddar cheese
shredded |
*
|
Directions
Place meat in Dutch oven.
Add 1 gallon water and bring to boil.
Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes.
Drain off water.
Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.
Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes.
Drain off water.
Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.
Add lemon juice.
Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly.
Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350℉ (180℃) F oven a few minutes).
To make burritos, place heaping ½ cup meat mixture on each tortilla.
Fold sides in, then roll up from one end.
Sprinkle burritos generously with cheese and place under broiler just until cheese melts.
