CHILI PORK BURRITOS
1 pound lean pork (I used Pork Loin roast, boneless) , cut into 1/2 inch to 1 inch pieces
1 small onion, cut in half and then cut into thin slices against the grain
1/4 cup all purpose flour
1-2 TBSP vegetable or olive oil
1 8-oz. can of tomato sauce
2 8oz. cans of water (just use the sauce can)
1 7-oz. can diced green chilis (not jalapenos!)
1 tsp Cumin
salt & pepper to taste
flour tortillas (large size ones)
shredded cheese (optional)
Put the flour into a bag; add pork pieces and shake until all pieces are coated (you can add a little salt and pepper to the flour if desired). Heat oil in a large, heavy saucepan; when oil is hot add pork pieces and onion, and saute over medium-high heat until pork is browned and onion are semi-soft, being careful not to burn the pork. Add the can of tomato sauce and 2 cans of water; stir to bring up the “crunchy bits” from the bottom of the pan. Add the can of diced chilis and cumin, salt & pepper to taste. Simmer for at least one hour over low heat, stirring occasionally, until sauce thickens and reduces by at least one-third to one-half.
To make burritos, warm the flour tortillas. Place a small amount of refried beans near one side of a tortilla, top with a large spoonful of the sauce (and cheese, if you are using it). Fold over the top, fold up the sides and then fold again to wrap everything up. Place on a plate and cover with two large spoonfuls of the sauce. If you want to take them on a picnic, add a little more sauce inside and skip the sauce on top.
I got the recipe from this site, but added on here my own changes. Which really was only adding cumin and less water.