Texas recipes
Texas style pork burritos
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550 min
Serves 4 - 6
Mexican
Ingredients
- 4 lb boneless pork shoulder (cubed) 1.81 kg boneless pork shoulder (cubed)
- 1 tsp salt 4.9 ml salt
- 1/2 tsp black pepper 2.5 ml black pepper
- 2 tbsp canola oil 30 ml canola oil
- 1 large onion, thinly sliced 1 large onion, thinly sliced
- 2 medium carrots, thinly sliced 2 medium carrots, thinly sliced
- 3 garlic cloves, minced 3 garlic cloves, minced
- 4 oz black olives (you can use canned ones; pitted and sliced) 115 g black olives (you can use canned ones; pitted and sliced)
- 1 tbsp dried oregano 15 ml dried oregano
- 2 tbsp ground cumin 30 ml ground cumin
- 20 oz green enchilada sauce (use ready made sauce or see recipe below for a homemade version) 565 g green enchilada sauce (use ready made sauce or see recipe below for a homemade version)
- 1/2 cup chicken broth 120 ml chicken broth
- 2 tbsp flour 30 ml flour
- 1 cup sour cream 240 ml sour cream
- Salt to taste Salt to taste
- 1/2 cup minced fresh cilantro 120 ml minced fresh cilantro
- 10 (8 inch) flour tortillas warmed 10 (8 inch) flour tortillas warmed
- To serve To serve
- 2 cup shredded cheddar (Jack or mixed cheese) 480 ml shredded cheddar (Jack or mixed cheese)
- Extra sour cream Extra sour cream
Method
Season the pork cubes with salt and pepper. In a skillet over medium high heat add the vegetable oil and brown the meat in batches. Transfer to a slow cooker.
In a bowl mix the onion, carrots, garlic, olives, oregano, cumin, enchilada sauce and chicken broth and pour over the pork. Cover and cook on low heat for 6-8 hours or until the meat is tender.
In another bowl combine the flour and sour cream. Stir into the cooked pork, season with salt to taste, cover and cook for 30 minutes more or until thickened. Remove from the heat and stir in the chopped cilantro.
To assemble the burritos take a tortilla, spoon about 2/3 of a cup onto it, top with cheese and roll up tight. Serve with extra sour cream.
In a bowl mix the onion, carrots, garlic, olives, oregano, cumin, enchilada sauce and chicken broth and pour over the pork. Cover and cook on low heat for 6-8 hours or until the meat is tender.
In another bowl combine the flour and sour cream. Stir into the cooked pork, season with salt to taste, cover and cook for 30 minutes more or until thickened. Remove from the heat and stir in the chopped cilantro.
To assemble the burritos take a tortilla, spoon about 2/3 of a cup onto it, top with cheese and roll up tight. Serve with extra sour cream.
Cook's notes
Green enchilada sauce recipe
Ingredients
3 Tbsp extra-virgin olive oil
1 large onion, minced
6 cloves garlic, minced
1 1/2 tsp cumin
2 green peppers, chopped and seeded
1-2 jalapenos, seeded and veins removed
1 1/2 lb. tomatillos, husked and halved
1/2 bunch cilantro (coriander), coarsely chopped
2 tsp Kosher salt
1/4 tsp black pepper
4 cups chicken broth
Method
In a large saucepan over medium heat add the olive oil and bring to a heat. Add the onions, garlic and cumin and saute until the onions are tender.
Ingredients
3 Tbsp extra-virgin olive oil
1 large onion, minced
6 cloves garlic, minced
1 1/2 tsp cumin
2 green peppers, chopped and seeded
1-2 jalapenos, seeded and veins removed
1 1/2 lb. tomatillos, husked and halved
1/2 bunch cilantro (coriander), coarsely chopped
2 tsp Kosher salt
1/4 tsp black pepper
4 cups chicken broth
Method
In a large saucepan over medium heat add the olive oil and bring to a heat. Add the onions, garlic and cumin and saute until the onions are tender.
In the meantime, add the tomatillos, green peppers, jalapeno pappers and cilantro in a blender. Process until smooth, adding a bit of the chicken broth, as needed.
Pour the blended tomatillo mixture over the onions and garlic and add the remaining chicken broth, salt and pepper. Simmer (cook over low heat) for 30 minutes to 1 hour, depending on how thick you want the sauce to be.
Any leftover sauce can be refrigerated for 1 to 2 weeks.
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