Friday, December 7, 2012

Wet and Wild!

Wet Burritos with Pulled Pork
Remember that delicious ton of Kahlua Pig I whipped up a couple of days ago? Well, let's call this Pork Part II. Slow cooked pork shoulder is a fantastic building block recipe - use some for now, freeze the rest for later. What could be better for busy cooks with mouths to feed? My sweetie and I picked out our Christmas tree last night, but before we had time to decorate, I had to run off back to work to administer an evening final exam. The only thing that made the wait for dinner and holiday fun was knowing that the smoky meat was ready and the burritos were a snap to put together! Truth be told . . . decorating was delayed for another night as we dove into dinner and a rousing round of Borderlands 2! The tree can wait . . . we have plenty of leftovers to sustain us!

Ingredients
- 3 c. cooked shredded Kahlua Pig   
- 10 burrito-sized flour tortillas
- 2 c. cooked white rice
- 1 14 oz. can pinto beans, rinsed
- 1 jar salsa verde
- 1 c. sour cream
- 1/2 c. chopped pickled jalapenos
- 2. c. shredded cheddar cheese
- 2 Tbsp. cumin, divided
- 1 tsp. chili powder
- 1/2 tsp. cardamom
- 2 Tbsp. finely chopped cilantro
- salt and pepper
- 3 c. shredded pepper jack cheese
- guacamole and salsa for serving

Spritz a 13x9" baking dish with cooking spray, set aside and heat oven to 350˚F. Toss together rice with jalapeno peppers, 1 Tbsp. cumin, chili powder, chopped cilantro, and cardamom. Sprinkle with salt and pepper. Make sure rice is well coated.

In a separate bowl, toss together shredded pork with remaining cumin so that is evenly coated. Season to taste with salt and pepper.

One at a time, assemble burritos. Sprinkle each with an equal portion of rice, beans, shredded pork, cheddar cheese, and a dollop of sour cream. Tuck in edges and roll tightly into a small burrito. Arrange burritos tightly side-by-side in the prepared baking dish.

Pour salsa verde evenly over the burritos then sprinkle with the shredded pepper jack cheese. Place in oven and bake 30-35 minutes until the burritos are cooked through and the cheese is gooey and melted on top.

Allow burritos to rest five minutes before serving. Top with extra sour cream, guacamole, and salsa to serve! So delicious!

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