Pork And Chile Burritos

Recipe Ingredients

3 lbs	1362g / 48oz	Boneless lean pork cut in 1/2-inch cubes
1 1/2 lbs	681g / 24oz	Onions - diced
1/2 lb	227g / 8oz	Green bell peppers - diced
1/2		Cilantro - chopped
2		Tomatoes - chopped
1 teaspoon	5ml	Garlic powder
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Black pepper
2		Bay leaves
1		Jalapeno chile - chopped
1 lb	454g / 16oz	Tomatillos
1/2		Lemon - (juice only)
1/2 cup	31g / 1.1oz	Cornstarch blended with
1 cup	237ml	- water
12		Flour tortillas - (12-in.)
		Shredded Monterey Jack
		Shredded cheddar cheese

Recipe Instructions

Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer.

Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes.

Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes).

To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts.

Created by: Jailhouse, Studio City

Source:
Chile Pepper Magazine - Oct. 1992

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