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Carnitas Burritos

10 Aug

While on a river walk with the dog on Sunday, Zak and I found some wild mint growing on a little island in the river.  It inspired us to make some mojitos.  Sadly for us, the laws in Ohio are as such that we were unable to purchase the rum necessary to complete those mojitos the day we found the mint.  Nonetheless, that mint inspired this build-your-own burrito feast we had last night.  The pork turned out absolutely delicious and this was a really yummy, filling meal that went great with the mojitos.

Carnitas Burritos

Serves 2

Shredded Pork:

Leftover roasted pork loin (roughly 1/2 lb)¹

2-3 tsp. tomato paste

1 7 oz can mild whole green chilies with juice

1 cup homemade chicken stock

Place all ingredients in a covered saucepan and simmer over medium-low heat, covered, roughly 1 hour or until most of liquid is evaporated.  Using two forks, occasionally shred the pork and chilies until completely shredded.

Homemade Guacamole:

2 avocados, skin and pit removed

1 cubanelle

1 small Vidalia onion, diced

2 tsp. preferred guacamole mix

Combine all ingredients in a food processor and blend until desired consistency.

Other Ingredients:

3-4 large burrito-style flour tortillas

Sour cream, to taste

Preferred brand of salsa, to taste

Mexican blend shredded cheese, to taste

1 16 oz. can refried beans, heated through in saucepan

1/2 cup olives, chopped

Layer all ingredients to taste in the tortilla and enjoy!

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