Text 27823, 65 rader
Skriven 2012-08-02 05:44:48 av Dave Drum (1:261/38)
Ärende: Chile 1199
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mignonne's Pork & Pozole Burritos
 Categories: Latino, Chilies, Breads, Pork, Vegetables
      Yield: 2 Servings

    1/2 lb Pork loin; in 3/4" pieces
      1 tb All-purpose flour
    1/2 ts Salt
      3 tb Vegetable oil
      1 md Onion; sliced thin
      1 lg Red bell pepper; in 3/4"
           - pieces
    1/4 c  Water
     19 oz Can pozole or pinto beans;
           - drained
     10 oz Can mild enchilada sauce
    1/4 c  Fresh coriander sprigs;
           - washed, spun dry, chopped
      1 c  Coarse grated Monterey Jack
      4    10" flour tortillas

  Preheat oven to 400øF/205øC.

  In a bowl toss pork with flour and salt to coat. In a
  skillet heat 2 tablespoons oil over moderately high heat
  until hot but not smoking and brown pork, stirring
  occasionally. Transfer pork to another bowl.

  Add remaining tablespoon oil to skillet and cook onion and
  bell pepper, stirring occasionally, until they begin to
  brown, about 2 minutes. Add water and cook, covered, until
  vegetables are tender, about 5 minutes. Add pozole or
  pinto beans and 1/2 cup enchilada sauce and simmer 3
  minutes. Return pork to skillet and heat through. Stir in
  coriander and remove skillet from heat.

  Reserve 1/2 cup cheese. Put a tortilla on a work surface
  and mound one fourth pork mixture horizontally just below
  center of tortilla. Sprinkle pork filling with a heaping
  tablespoon of remaining cheese. Fold bottom edge of
  tortilla over filling and fold each side in over filling.

  Roll burrito away from you to completely enclose filling
  and make 3 more burritos in same manner with remaining
  tortillas, filling, and cheese.

  Arrange burritos in a shallow baking pan and sprinkle with
  reserved cheese. Bake burritos until cheese melts and
  tortillas are crisp, about 10 minutes. While burritos are
  baking, in a small saucepan heat remaining enchilada sauce
  over moderate heat until hot.

  Spoon enchilada sauce over burritos.

  From: Mignonne Ronsard

  Uncle Dirty Dave's Archives

MMMMM

... A hot dog at the ball park is better than a steak st the Ritz. - Bogart

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)