Sunsets Burritos Grandes *jb Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: Dried ancho, New Mexico or -California chilies, 4-6
1/3 cup: Tequila,
1/4 cup: Lemon juice,
3: Garlic cloves,
1 tbsp: Olive oil,
1/2 tsp: Dried oregano,
1 tsp: Salt,
1 1/4 lbs: Pork butt, (shoulder) trimmed
1/2 cup: Long-grain white rice,
1/4 cup: Canned tomato sauce,
1 can: , (15 oz.) pinto or red beans
4 large: Or 6 regular flour tortillas,
1 1/4 cup: Guacamole,
1/3 cup: Sour cream,
1 cup: Crumbled cotija cheese or -shredded jack cheese,
1 2/3 cup: Red salsa,
1/2 cup: Chopped fresh cilantro,
Directions:
Tequila-chili marinade: Stem and seed chilies. Whirl in a blender
until finely ground. Add tequila, lemon juice, 1/4 c water, garlic,
oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the
grain into 1/2" 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 1 1/2-2 qt. pan over high heat, bring
3/4 c water, rice, tomato sauce and remaining 1/4 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 1/4" 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.
Source from luhu.jp
until finely ground. Add tequila, lemon juice, 1/4 c water, garlic,
oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the
grain into 1/2" 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 1 1/2-2 qt. pan over high heat, bring
3/4 c water, rice, tomato sauce and remaining 1/4 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 1/4" 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.
Source from luhu.jp