Pork and chili burritos

1 servings

Ingredients

Quantity Ingredient
Burritos call for flour tortillas rather than corn. Here is a somewhat
Intricate version of this handy snack.
3 pounds Boneless lean pork, cubed
½ pounds Green bell peppers, diced
2 eaches Tomatoes, chopped
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
1 teaspoon Salt
¼ teaspoon Ground cloves
2 eaches Bay leaves
1 pounds Tomatillos
½ cup Cornstarch in 1 cup water
Shredded Monterey Jack and cheddar 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
1½ pounds Onions, diced
½ bunch Cilantro, chopped
1 teaspoon Garlic powder
½ teaspoon Ground cumin
¼ teaspoon Black pepper
1 each Jalapeno chile, chopped
Juice of 1/2 lemon
12 eaches (12-in.) flour tortillas

Directions

INGREDIENTS

DIRECTIONS

range or wrap in foil and place in 350F 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.

Submitted By EARL SHELSBY On 01-25-95

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