Recipe - Oven-Crisped Burritos With Shredded Pork

1 One half pound Lean pork*; in 2inch chunks
3 cup Hot water
3 tablespoon Distilled white vinegar
One fourth cup Green chili peppers; finely
chopped
1 Clove garlic
One half teaspoon Dried oregano; crumbled
One half teaspoon Ground cumin
Salt
8 Flour tortillas; each 8
inches in diameter
One fourth cup Unsalted butter; melted OR
margarine

AT TABLE OFFER
2 cup Cheddar cheese; shredded, or
monterey jack cheese
1 cup Thick sour cream**; (8
ounces)
Bowls of salsa and guacamole

* Beef lamb, turkey or chicken may be substituted for the pork.

**Thick Sour Cream Stir 2 tablespoons sour cream, buttermilk or plain
yogurt into 1 cup heavy cream, cover with plastic wrap and let stand in a
warm place until thickened, 8~24 hours. Stir and refrigerate. It will keep
for up to 1 week. It will have better flavor if it is allowed to age in the
refrigerator for several days. If you do not have time to prepare thick
sour cream, use regular sour cream.

Directions:

In a large, dry frying pan over mediumhigh heat, brown the pork on all
sides, 8 to 1O minutes. Add the hot water, stirring the pan bottom to
loosen any browned bits, and bring to a boil. Reduce the heat to low, cover
and simmer until the meat is tender, about 1 One fourth hours.

Preheat an oven to 450F. Uncover the frying pan, raise the heat to high and
boil to evaporate all of the water. Reduce the heat to medium and add the
vinegar, chilies, garlic, oregano and cumin. Stir well and remove from the
heat. Let cool completely. Using your fingers or 2 forks, shred the meat.
Season with salt.

Brush both sides of each tortilla with melted butter or margarine. Place an
equal amount of the pork mixture on the center of each tortilla. Fold in
the sides, overlapping them, then fold over the ends to rest atop the seam.
Place seamside down on a baking sheet.

Bake until golden, 8 to 10 minutes. Serve immediately. Accompany with the
cheese, cream, salsa and guacamole in separate bowls on the side for
spooning on top.

Note: These burritos are baked rather than fried, for lighter results.

Makes 8 burritos

Recipe by: WilliamsSonoma Kitchen Library, Mexican Favorites

Posted to MCRecipe Digest V1 #1049 by badams adamsfmle@sprintmail.com on
Jan 28, 1998