mexicali meat burritos
By PJQ57_
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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.
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- Amber Dawn
- 08, 2002 2002
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Details
Servings 1
Adapted from keyingredient.com
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