Tijuana Pork Burritos Recipes

PULLED PORK BURRITOS

Steps:

• Heat up two tablespoons of oil in a large pan and fry onion, garlic and pepper until they start to soften approx. 8 min.
• Add remaining ingredients (pulled pork, rice, beans) and mix well letting the filling heat up a bit before you add BBQ sauce. The homemade one I used in my Instant Pot BBQ Pulled Pork works a treat or simply use your favourite shop bought one.
• Add lime juice and chopped coriander (cilantro) and give everything a mix. Have a little taste and season if required.
• Prepare your tortillas. You might want to soften them up in the microwave for a few seconds to make them more pliable.
• Put some filling not quite in the centre but more towards the top of your tortilla (the amount of filling will depend on the size of your tortilla) and sprinkle over some greated cheese.
• Start folding your burrito by folding over the top of the tortilla and gathering the sides to keep the filling in. Roll up tightly and set aside. Repeat with the remaining tortillas.

EASY MEXICAN PORK BURRITOS

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.

CHUY'S BURRITO

Steps:

• For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
• For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
• Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
• Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
• Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
• For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
• For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
• For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.

THAI PORK BURRITOS

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.

SHREDDED PORK BURRITOS

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.

QUICK AND EASY PULLED PORK BURRITOS

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.

THAI-STYLE PORK BURRITOS

Steps:

• Brown pork in a non-stick skillet over high heat until it is no longer pink, about 3 to 4 minutes. (no need to oil skillet, make sure it's hot) Add ginger, garlic, onion and cole slaw mix and stir fry with pork until vegetables are wilted, about 2 minutes.
• Combine all remaining ingredients except tortillas and cilantro in a small bowl and add to skillet. Cook and stir until all is coated, about a minute.
• Spoon equal portions of mixture onto warm tortillas sprinkled with about a Tbs. of cilantro, or to taste. Roll up to encase filling and serve.

CRISPY PORK BURRITOS

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.

TIJUANA PORK BURRITOS

Steps:

• 1. Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin. Put the meat in a pie plate. In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil. Spoon over the meat, and turn the slices several times to coat with the marinade. Marinate the meat 25 to 30 minutes. 2. Meanwhile, in a medium bowl mash the avocado with a fork. Add the tomato, onion, serrano, cilantro, lime juice, and salt. Stir gently to mix. 3. Heat a nonstick skillet over medium-high heat. Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total. Remove the meat to a cutting board and chop into bite-size pieces. Transfer the chopped pork to a bowl. 4. Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet. Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa. Add 1/6 of the chopped grilled pork, and some shredded lettuce. Fold in the sides and roll the tortilla into a cylinder. Repeat with the remaining tortillas. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TIJUANA PORK BURRITOS

Steps:

• 1. Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin. Put the meat in a pie plate. In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil. Spoon over the meat, and turn the slices several times to coat with the marinade. Marinate the meat 25 to 30 minutes. 2. Meanwhile, in a medium bowl mash the avocado with a fork. Add the tomato, onion, serrano, cilantro, lime juice, and salt. Stir gently to mix. 3. Heat a nonstick skillet over medium-high heat. Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total. Remove the meat to a cutting board and chop into bite-size pieces. Transfer the chopped pork to a bowl. 4. Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet. Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa. Add 1/6 of the chopped grilled pork, and some shredded lettuce. Fold in the sides and roll the tortilla into a cylinder. Repeat with the remaining tortillas. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.