Monday, August 29, 2011

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

refried beans

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.

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