PORK BURRITOS

MAKES 6 to 8 BURRITOS

If you have not tried to make meat fillings for tacos or burritos with your own seasonings rather than the packaged varieties, you really must. It is far superior. In this recipe the pork butt is first boiled, then roasted, and finally reheated. Prepare the meat on a day off, or it may be done in stages on different days. The amounts can easily be halved or doubled. See also Shredded Beef Burritos. The process is similar, but does not require the roasting. This recipe is for burritos, but the meat filling can also be used for tacos.

INGREDIENTS

First Cooking

1 pork butt (about 2 pounds)

1 medium onion, cut in half

4 large garlic cloves

1 teaspoon dried oregano, crushed

1 teaspoon cumin

Salt and pepper to taste

Place pork with enough water to cover in stock pot. Add remaining ingredients. Bring to boil; reduce heat, cover and simmer for 2 to 2-1/2 hours or until pork is tender. Drain (save defatted broth for soups) and follow directions for second cooking.

Second Cooking

Boiled and drained pork butt
Garlic powder
Onion powder
Cumin
Dried oregano
Salt and pepper to taste

Place meat in baking or roasting pan. Sprinkle with seasonings. Bake at 350° F for at least 45 minutes, or until meat is easily removed from bones. While still warm, shred with fingers or 2 forks. Makes about 4 cups. Meat can be used at this point. It can also be refrigerated or frozen for later use. For extra flavor and interest, continue with final cooking.

Final Cooking

Olive oil
1 cup finely chopped onion
4 large cloves garlic, minced
2 tablespoons chopped canned chiles
1 medium tomato, chopped
Shredded pork
1 teaspoon ground cumin
1 teaspoons dried oregano
2 teaspoons cilantro
Salt and pepper to taste

Flour tortillas
Garnishes (see below)

Heat enough oil to cover bottom of large sauté or fry pan over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add garlic and cook an additional minute. Add the chopped chiles and tomato; stir and cook about 2 minutes. Add the shredded pork and seasoning. Stir well to combine; cover pan and cook over medium heat until hot.

Optional Garnishes: Guacamole, chopped onions, salsa, sour cream, chopped chiles, shredded cheese (such as Monterey Jack or sharp cheddar).

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