Sunset's burritos grandes *jb
Yield: 4 Servings
Ingredients:
- 2 oz Dried ancho New Mexico or --California chilies (4-6)
- 1/3 c Tequila
- 1/4 c Lemon juice
- 3 Garlic cloves
- 1 tb Olive oil
- 1/2 ts Dried oregano
- 1 ts Salt
- 1 1/4 lb Pork butt (shoulder) trimmed
- 1/2 c Long-grain white rice
- 1/4 c Canned tomato sauce
- 1 cn (15 oz.) pinto or red beans
- 4 lg Or 6 regular flour tortillas
- 1 1/4 c Guacamole
- 1/3 c Sour cream
- 1 c Crumbled cotija cheese or --shredded jack cheese
- 1 2/3 c Red salsa
- 1/2 c Chopped fresh cilantro Tequila-chili marinade: Stem and seed chilies. Whirl in a blender until finely ground. Add tequila lemon juice
- 1/4 c water
Instructions:
garlic oil oregano and 3/4 t salt; whirl until pureed. Cut meat across the grain into 1/2" thick slices 3-4" long. In a bowl coat meat with marinade. Chill airtight 15 min. to 24 hours. On a large baking sheet lay parallel about 2 inches apart 2 metal skewers each about 18 inches long. Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl. Place skewered meat on an oiled barbecue grill over med-high heat (close lid on gas grill). Cook turning often until meat is well browned and crusty about 20 minutes. Spanish rice: Meanwhile in a 1 1/2-2 qt. pan over high heat bring 3/4 c water rice tomato sauce and remaining 1/4 t salt to a boil. Reduce heat and simmer covered until liquid is absorbed; 15-20 minutes. Beans: About 5 minutes before meat is done place beans and their liquid in a 1 qt pan and cook over med-high heat until bubbling about 5 minutes. Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft turning once 30-40 secs. Stack on platter beneath foil to keep warm. Assembly: On a board remove meat from skewers cut into 1/4" wide strips. Lay tortillas flat. Toward one edge of each fill equally with guacamole sour cream pork beans (including most of the liquid) rice cheese 1 c. salsa and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste. Per large burrito: 930 cal 42 g fat (41%) 45 g pro 1 250 mg sodium 114 mg chol. Reprinted from Sunset Magazine May 1996.
