EASY MEXICAN PORK BURRITOS
Pork butt roast and taco or burrito seasoning are a combination to die for! This recipe originally came from my Aunt Pennie. I've tweaked it to our liking though. My whole family loves these! When we have friends over for dinner, this is the perfect meal to prepare. I usually make about 20-24 burritos from one batch of filling. Serve with lettuce, tomato, green onion, sour cream, salsa, avocado, black olives, and Cheddar cheese, if desired.
Provided by Carolyn Craft Kirkman
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 20
Number Of Ingredients 12
Steps:
- Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
- Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
- Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
- Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.
Nutrition Facts : Calories 461.6 calories, Carbohydrate 43.9 g, Cholesterol 52.1 mg, Fat 22.2 g, Fiber 3.7 g, Protein 19.9 g, SaturatedFat 8.9 g, Sodium 1028.2 mg, Sugar 3 g
PORK, BEAN & RICE BURRITOS
The combination of spices is key to this slow-cooked pork-it's my family's favorite burrito filling. The aroma that fills the air as the pork slowly simmers is like a Mexican restaurant. A perfect recipe for tailgate parties. -Valonda Seward, Coarsegold, California
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Mix spice rub ingredients; rub over pork. Transfer to a 6-qt. slow cooker. In a small bowl, mix water and beef granules; pour around roast. Cook, covered, on low until meat is tender, 6-8 hours., Remove roast; cool slightly. Reserve 1/2 cup cooking juices; discard remaining juices. Shred pork with 2 forks. Return pork and reserved juices to slow cooker; heat through. , Spoon a scant 1/3 cup shredded pork across center of each tortilla; top with a scant 1/3 cup each beans and rice. Fold bottom and sides of tortilla over filling and roll up. If desired, serve with toppings. Freeze option: Cool filling ingredients before making burritos. Individually wrap burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds. If desired, serve with toppings.
Nutrition Facts : Calories 575 calories, Fat 21g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 1717mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 6g fiber), Protein 34g protein.
QUICK AND EASY PULLED PORK BURRITOS
A tasty way to use up your leftovers from a pulled pork! Goes well with a little coleslaw.
Provided by Chef Kevin
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Pour beans into a pot and bring to a simmer over medium-low heat.
- Place a tortilla on a microwave-safe plate, sprinkle with onion, 2 tablespoons beans, and 2 to 3 tablespoons pulled pork. Sprinkle with Monterey Jack cheese, and roll the tortilla closed. Drizzle over 2 tablespoons of enchilada sauce, and sprinkle with more cheese.
- Microwave until heated through and cheese is melted, about 1 minute. Repeat with remaining tortillas and filling ingredients.
Nutrition Facts : Calories 495.5 calories, Carbohydrate 56.8 g, Cholesterol 58.7 mg, Fat 17.9 g, Fiber 5.2 g, Protein 27.1 g, SaturatedFat 7.9 g, Sodium 1292.8 mg, Sugar 6.7 g
PORK BURRITOS
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. -Kelly Gengler, Theresa, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 10 burritos.
Number Of Ingredients 10
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.
Nutrition Facts : Calories 420 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 745mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 28g protein.
PULLED PORK BURRITOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h25m
Yield 10 to 12 burritos
Number Of Ingredients 21
Steps:
- For the pork: Preheat the oven to 250 degrees F. Portion the pork butt in two equal sections around 1 pound each. Next, in a small bowl, blend the salt, cayenne, black pepper and cumin, mixing well. Then pat dry the pork and rub the exterior with the mixed seasonings. Once rubbed with the seasoning, place in a deep roasting pan. Add the cut vegetables and finish with the stock, then cover with foil. After covering, bake until softened, 2 to 2 1/2 hours. After roasting, remove from the oven, place the pork on a sheet pan and allow cooling. Skim any fat from the stock and reserve. After cooling, pull the meat for burritos, and then place the stock in a saucepot, warming over medium-high heat. Then puree with a stick blender to a create a sauce. Once pureed, taste and re-season if preferred. Then remove from the stovetop and place in a container to cool.
- For the rice: Place the stock in a saucepan and warm over high heat. Once hot, add the annatto seed and stir until dissolved. Then remove from the stove and pour over the raw rice in a 2-inch deep baking pan. Add the cilantro and jalapenos, cover with foil and place in the oven until cooked, about 30 minutes. All liquids should be absorbed for the rice to be cooked.
- For the burritos: To build the burritos, in a large saucepan over medium-high heat, add the pork and 1 cup reserved puree, stirring while warming for 4 to 5 minutes. Then add the cilantro, salt, pepper and lemon juice and warm. Then reduce the heat to low and keep the pork hot. Next, lay a tortilla flat and add in the center section 1 cup warmed pork, 1/4 cup rice, 2 tablespoons beans and 1 tablespoon cheese. Fold the bottom edge of the tortilla to meet, and then pull the sides over covering one another. Next, in a separate pan or on griddle, add 1 teaspoon reserved pork fat and heat over medium heat and allow to warm. Add the burrito and sear on the first side until crisp, 2 to 3 minutes, and then repeat on the second side until browned. Repeat the process with the remaining tortillas and filling.
PULLED PORK BURRITOS
These burritos were made with left over pork we had from a pig roast. The meat was roasted over an open fire at low heat for 10 hours, so it was smoky and fantastic, but you could use any kind of pulled pork. Check out the recipe for my own BBQ sauce, its a fantastic combo. I like to serve this with salsa, sour cream and sliced olives
Provided by Aimchick
Categories One Dish Meal
Time 1h
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 340°F.
- coat oven save baking dish with cooking spray.
- mix pork and barbecue sauce together, reserving 1/4 cup.
- Please tortillas in oven on middle rack for 3 minutes.
- Lay tortilla on flat surface.
- Spoon 1 cup of pork mixtures, 1/2 cup rice and 1/4 cup cheddar cheese in to the tortilla.
- Roll tortilla around ingredients and place in baking dish.
- Repeat with other 3 burritos.
- Drizzle remaining barbecue sauce on burritos and sprinkle with cheese. Bake for 25 minutes.
- Enjoy.
Nutrition Facts : Calories 519.8, Fat 15.2, SaturatedFat 7.3, Cholesterol 29.7, Sodium 1679.4, Carbohydrate 81.6, Fiber 2.9, Sugar 34.1, Protein 12.8
PULLED PORK BURRITOS
Easy to make! A great use of leftover pork or chicken. The kids love taking them to school for lunch.
Provided by Corilayn
Categories Mexican
Time 35m
Yield 12 Burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions until tender.
- Add pork, taco seasoning and water.
- Cook over medium heat to thicken sauce.
- Add beans, corn and salsa.
- Mix and remove from heat.
- Assemble mixture in the middle of the tortillas.
- Top with cheese and roll into burrito.
- Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese.
- Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole.
- Note: any cheese can be used, we had Monterey Jack on hand.
Nutrition Facts : Calories 699, Fat 21, SaturatedFat 8.6, Cholesterol 24.1, Sodium 1344.2, Carbohydrate 102, Fiber 11.7, Sugar 6.3, Protein 26.6
PORK BURRITOS
Make and share this Pork Burritos recipe from Food.com.
Provided by WKernan
Categories Pork
Time 8h5m
Yield 10 Burritos, 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
- Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. Fold sides and ends over filling and roll up.
- Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.
- 1 serving (1 each) equals 524 calories, 20 g fat (6 g saturated fat), 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.
Nutrition Facts : Calories 205.8, Fat 5.6, SaturatedFat 1.6, Cholesterol 93.9, Sodium 530.2, Carbohydrate 7.7, Fiber 1.2, Sugar 3.8, Protein 30.8
PORK BURRITOS
I found this on the back of a can of mild Ro*Tel; I have used the regular Ro*Tel also, it just depends on your heat preference. This is so quick and easy and makes a nice change to ground beef burritos.
Provided by Troop Angel
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, brown pork in hot oil.
- Add both cans of mild diced tomatoes and green chilies.
- Cook 10 minutes.
- Stir in refried beans, heat through.
- Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
- Sprinkle with cheese, roll to enclose.
- Place seam side down in a 13x9 baking dish.
- Bake in a 350* F oven 25 to 30 minutes until heated through.
- Serve with sour cream, avocado, etc.
- if desired.
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- Preheat your oven's broiler. (Make sure your plates are oven-proof). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.
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