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mexicali meat burritos

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Ingredients

  • 1 1 lb) 1 (3 lb) boneless pork roast, well trimmed of fat
  • 1 1 1 lb dried pinto bean (do not presoak)
  • 4 4 4 cups water
  • 3 3 3 garlic cloves, minced
  • 2 2 2 tablespoons cumin seeds
  • 2 2 2 tablespoons chili powder
  • 5 5 5 teaspoons dried oregano
  • 1 1 1 teaspoon ground coriander
  • 1 1⁄2-1 1⁄2-1 teaspoon cayenne pepper
  • 1 1 ounce) can 1 (28 ounce) can whole tomatoes, with juice
  • 1 1 ounce) can 1 (7 ounce) can diced green chilies
  • 1 1 1 tablespoon salt
  • 1 1⁄2 1⁄2 teaspoon black pepper
  • 24 24 24 -36 flour tortillas, warmed
  • Condiments
  • grated cheese
  • chopped onion
  • olive
  • salsa
  • sour cream
  • guacamole
  • chopped lettuce
  • tomato
  • DIRECTIONS
  • to 250°F. to 250°F.
  • Place pork roast in a large Dutch oven.
  • to remaining ingredients and stir to mix well.
  • 7-8 and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
  • to from time to time and add more water if mixture gets too dry).
  • When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
  • to meat to pan and stir.
  • This should be the consistency of chili.
  • to to taste.
  • To assemble, place a warm tortilla on a plate, top with Mexicali meat.
  • Top with choices of condiments, fold in edges, and roll loosely.
  • To Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.
  • REVIEWS (38)
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  • Amber Dawn
  • 08, 2002 2002
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Details

Servings 1
Adapted from keyingredient.com

Preparation

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