Sunset's burritos grandes *jb

4 Servings

Ingredients

Quantity Ingredient
2 ounces Dried ancho, New Mexico or California chilies (4-6)
⅓ cup Tequila
¼ cup Lemon juice
3 Garlic cloves
1 tablespoon Olive oil
½ teaspoon Dried oregano
1 teaspoon Salt
1¼ pounds Pork butt (shoulder) trimmed
½ cup Long-grain white rice
¼ cup Canned tomato sauce
1 can (15 oz.) pinto or red beans
4 larges Or 6 regular flour tortillas
1¼ cup Guacamole
⅓ cup Sour cream
1 cup Crumbled cotija cheese or shredded jack cheese
1⅔ cup Red salsa
½ cup Chopped fresh cilantro

Directions

Tequila-chili marinade: Stem and seed chilies. Whirl in a blender until finely ground. Add tequila, lemon juice, ¼ c water, garlic, oil, oregano, and ¾ t salt; whirl until pureed. Cut meat across the grain into ½" thick slices 3-4" long. In a bowl, coat meat with marinade. Chill airtight 15 min. to 24 hours.

On a large baking sheet, lay parallel about 2 inches apart 2 metal skewers, each about 18 inches long. Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl.

Place skewered meat on an oiled barbecue grill over med-high heat (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.

Spanish rice: Meanwhile, in a 1½-2 qt. pan over high heat, bring ¾ c water, rice, tomato sauce and remaining ¼ t salt to a boil.

Reduce heat and simmer, covered, until liquid is absorbed; 15-20 minutes.

Beans: About 5 minutes before meat is done, place beans and their liquid in a 1 qt pan and cook over med-high heat until bubbling, about 5 minutes.

Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30-40 secs. Stack on platter beneath foil to keep warm.

Assembly: On a board, remove meat from skewers, cut into ¼" wide strips. Lay tortillas flat. Toward one edge of each, fill equally with guacamole, sour cream, pork, beans (including most of the liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg sodium, 114 mg chol.

Reprinted from Sunset Magazine, May 1996.

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