Mexican recipes
Pork burritos
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250 min
Serves 4
Mexican
Ingredients
- To cook the pork To cook the pork
- 3 tbsp olive oil 44 ml olive oil
- 3 1/2 lb pork shoulder (boneless; rinsed and patted dry) 1.59 kg pork shoulder (boneless; rinsed and patted dry)
- Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste
- 2 tsp whole cumin seeds 9.9 ml whole cumin seeds
- 4 whole garlic cloves, peeled 4 whole garlic cloves, peeled
- 1 medium onion, roughly chopped 1 medium onion, roughly chopped
- 1 whole dried ancho chile, seeded and stem removed 1 whole dried ancho chile, seeded and stem removed
- 4 cup chicken broth 960 ml chicken broth
- 1 tbsp tomato paste 15 ml tomato paste
- For the burritos For the burritos
- 6 (12-inch) flour tortillas 6 (12-inch) flour tortillas
- 2 cup shredded lettuce 480 ml shredded lettuce
- To garnish To garnish
- A bunch of fresh cilantro (coriander) sprigs A bunch of fresh cilantro (coriander) sprigs
- Green onions, finely chopped Green onions, finely chopped
- Sour cream Sour cream
Method
Cook the pork
In a pot or Dutch oven, large enough to hold the pork, heat the 3 tablespoons of the olive oil over medium-high heat. Add the pork and cook it for 5-7 minutes on each side, until well browned. Season with the salt and pepper, add the ancho chile, garlic, onion, cumin, chicken broth and tomato paste and stir well. Bring to a boil, reduce heat to low and cover. Cook for 4 to 4 1/2 hours, turning the pork every 45 to 60 minutes and checking if there is enough liquid at the bottom of the pot (there should always be about 2 inches of liquid - adjust with extra water, if necessary). The pork is ready when it is very tender and falling apart.
Drain the pork and reserve the juices. Place the pork on a cutting board and allow it enough time to cool down.
Shred the pork
Using a fork or your fingers, shred the pork and place in a bowl. Reserve about 1/2 of the pork juices, pour remaining stock in the bowl, over the shredded pork.
Heat the tortillas
Warm tortillas in the oven (wrap them first in aluminum foil) or in the microwave (place them in a plastic bag), according to instructions on the packaging.
Spoon 1/6th of the pork mixture along the center of each tortilla, top with shredded lettuce and roll tortilla to form the burrito.
Serve burritos topped with sour cream, coriander and green onion, together with extra sour cream, guacamole and salsa.
In a pot or Dutch oven, large enough to hold the pork, heat the 3 tablespoons of the olive oil over medium-high heat. Add the pork and cook it for 5-7 minutes on each side, until well browned. Season with the salt and pepper, add the ancho chile, garlic, onion, cumin, chicken broth and tomato paste and stir well. Bring to a boil, reduce heat to low and cover. Cook for 4 to 4 1/2 hours, turning the pork every 45 to 60 minutes and checking if there is enough liquid at the bottom of the pot (there should always be about 2 inches of liquid - adjust with extra water, if necessary). The pork is ready when it is very tender and falling apart.
Drain the pork and reserve the juices. Place the pork on a cutting board and allow it enough time to cool down.
Shred the pork
Using a fork or your fingers, shred the pork and place in a bowl. Reserve about 1/2 of the pork juices, pour remaining stock in the bowl, over the shredded pork.
Heat the tortillas
Warm tortillas in the oven (wrap them first in aluminum foil) or in the microwave (place them in a plastic bag), according to instructions on the packaging.
Spoon 1/6th of the pork mixture along the center of each tortilla, top with shredded lettuce and roll tortilla to form the burrito.
Serve burritos topped with sour cream, coriander and green onion, together with extra sour cream, guacamole and salsa.
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