Mexican Pork Burritos Recipes

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.

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. , Remove roast; cool slightly. Shred pork with 2 forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; if desired, top with avocado, sour cream and cilantro. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in an airtight container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. If desired, serve with sliced avocado, sour cream and cilantro.

Steps:

• In large skillet, brown pork in hot oil.
• Add both cans of mild diced tomatoes and green chilies.
• Cook 10 minutes.
• Stir in refried beans, heat through.
• Divide mixture evenly among tortillas, spooning mixture across center of tortilla.
• Sprinkle with cheese, roll to enclose.
• Place seam side down in a 13x9 baking dish.
• Bake in a 350* F oven 25 to 30 minutes until heated through.
• Serve with sour cream, avocado, etc.
• if desired.

Steps:

• Boil the potatoes in a large pot of salted water. When done, drain and set aside.
• Scramble the eggs with the milk to make them fluffy. Place in a bowl.
• In the same pan used for the eggs, fry the pork sausage. Drain the fat. Set the pork aside.
• In the same pan, fry the chorizo. Drain the fat. Add to the cooked pork sausage.
• Together, saute the bell pepper, the onion and the jalapeno until the onions are transparent. Blend in the sausage mix. Take off the heat.
• Heat tortillas in covered container in microwave for about 10 seconds. Heat long enough to just make them more pliable.
• To each tortilla, add small amounts of egg, potato, sausage mixture and cheese. Fold like an envelope. Wrap individually in a square of tinfoil.
• If eating right away, re-heat in a 350 degree oven for a few minutes.
• If not eating promtly, freeze for later. Re-heat before eating.
• Serve with sour cream, hot sauce and salsa.

Steps:

• In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
• In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
• Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
• Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.