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
CRISPY PORK BURRITOS
This recipe is from Better Homes & Gardens. Good low calorie buritto. I used kidney beans and fresh chopped green chiles instead of the refried beans. They were not available here.
Provided by WendyinGermany
Categories Lunch/Snacks
Time 40m
Yield 1 burrito, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Cut pork into bit-size pieces (this should make about 2 cups of pork pieces).
- In a large skillet combine pork pieces, the salsa, beans and burrito seasoning. Cook and stir over medium heat until heated through.
- Meanwhile, wrap tortillas tightly in foil and heat in preheated oven for 10 minutes to soften.
- To assemble:.
- Place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam side down.
- Bake in a 350°F oven about 20 minutes or until heated through. Remove and discard toothpicks.
- If desired serve with sour cream and additional salsa.
Nutrition Facts : Calories 486.7, Fat 20.7, SaturatedFat 8.9, Cholesterol 67.3, Sodium 1049.8, Carbohydrate 46.5, Fiber 5.4, Sugar 3.1, Protein 27.9
CRISPY STEAK BURRITOS RECIPE
These Crispy Steak Burritos are so easy to throw together and are so filling. This is a recipe the whole family will love (especially me, because they are so quick!)
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Season steak with salt and pepper.
- Heat olive oil over medium-high heat, then add steak, and cook until it reaches desired doneness. (I like mine slightly pink in the center, which usually takes about 3-5 minutes depending on how thick I slice my steak).
- Assemble by evenly distributing steak, rice, guacamole, pico, and cheese onto each flour tortilla. Fold up opposite sides, then the bottom, then and roll up entirely to enclose the filling.
- Heat a large non stick skillet over medium-high heat.
- Coat the top and bottom of the burritos with the nonstick cooking spray. Place burritos in the skillet, seam side down. Cook for about 1 minute or until lightly browned and crisp. Turn the burritos over and cook another minute until golden brown.
Nutrition Facts : Calories 665 kcal, Carbohydrate 59 g, Protein 33 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 106 mg, Sodium 847 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
SHREDDED PORK BURRITOS
Pork roast is slow-cooked with savory and sweet ingredients, including a can of cola, to create tender, shredded pork burritos. A tomatillo sauce, made easy with a dressing mix, tops the pork for an out-of-this-world entree.-Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Categories Lunch
Time 9h25m
Yield 16 servings (2-1/3 cups sauce).
Number Of Ingredients 21
Steps:
- Cut roast in half. Combine 2 tablespoons brown sugar, 2 teaspoons paprika, pepper flakes, cumin and salt; rub over meat. Place in a 4-qt. slow cooker. Add the cola, broth, onion and garlic. Cover and cook on low for 8-10 hours or until meat is tender., Set meat aside until cool enough to handle. Remove meat from bones; discard bones. Shred meat with 2 forks. Skim fat from cooking juices and return meat to slow cooker. Stir in remaining brown sugar and paprika. Cover and cook on low for 1 hour or until heated through. , Meanwhile, in a blender, combine the mayonnaise, milk, tomatillos, cilantro, jalapeno, dressing mix, lime juice, garlic and cayenne. Cover and process until blended. Pour into a small bowl. Chill until serving., Using a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Drizzle with some of the tomatillo sauce. Fold sides and ends over filling and roll up. Serve with remaining sauce.
Nutrition Facts : Calories 370 calories, Fat 24g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 451mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein.
CRUNCHY BURRITOS
I came up with idea of using my recipe for Recipe #369923 to make burritos instead of just the ground beef and taco seasoning packet suggested in a recipe that I found in TOH magazine.
Provided by diner524
Categories Lunch/Snacks
Time 40m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the chili powder, cumin, coriander, salt, oregano, garlic powder and paprka.
- Combine cornstarch and water until smooth. Stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with taco shells. Garnish with toppings if desired.
- In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
- Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.
Nutrition Facts : Calories 436.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 68.2, Sodium 892, Carbohydrate 30.1, Fiber 5.6, Sugar 1.9, Protein 25.7
PORK AND POZOLE BURRITOS
Categories Bean Cheese Pork Appetizer Bake Quick & Easy Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2 generously
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- In a bowl toss pork with flour and salt to coat. In a skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown pork, stirring occasionally. Transfer pork to another bowl.
- Add remaining tablespoon oil to skillet and cook onion and bell pepper, stirring occasionally, until they begin to brown, about 2 minutes. Add water and cook, covered, until vegetables are tender, about 5 minutes. Add pozole or pinto beans and 1/2 cup enchilada sauce and simmer 3 minutes. Return pork to skillet and heat through. Stir in coriander and remove skillet from heat.
- Reserve 1/2 cup cheese. Put a tortilla on a work surface and mound one fourth pork mixture horizontally just below center of tortilla. Sprinkle pork filling with a heaping tablespoon of remaining cheese. Fold bottom edge of tortilla over filling and fold each side in over filling. Roll burrito away from you to completely enclose filling and make 3 more burritos in same manner with remaining tortillas, filling, and cheese.
- Arrange burritos in a shallow baking pan and sprinkle with reserved cheese. Bake burritos until cheese melts and tortillas are crisp, about 10 minutes. While burritos are baking, in a small saucepan heat remaining enchilada sauce over moderate heat until hot.
- Spoon enchilada sauce over burritos.
THAI PORK BURRITOS
This is a unique version of sandwich wraps, which are also popular now. The best thing about this tasty recipe is how fast it goes together.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Add onion; saute for 1 minute or until crisp-tender. Add the stir-fry sauce, cilantro and red pepper flakes; cook for 1 minute. Add coleslaw mix; cook 2 minutes longer or until crisp-tender. Spoon filling down the center of tortilla. Fold end and sides over filling.
Nutrition Facts : Calories 383 calories, Fat 20g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1356mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
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Total Time 45 minsCalories 347 per serving
- Preheat oven to 350 degree F. Discard au jus from pork roast or reserve for another use. Cut pork into bite-size pieces (should have about 2 cups pork pieces).
- In a large skillet combine pork pieces, the 16-ounce jar salsa, the beans, and dry burrito seasoning mix. Cook and stir over medium heat until heated through.
- To assemble, place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam sides down.
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