Barbecued-Pork Burritos with Chopped Salad

Name: Barbecued-Pork Burritos with Chopped Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters bottled barbecue sauce; 2 Tbsps cooking oil; 1 cucumber, peeled, halved lengthwise, seeded, and diced; 0 Tbsps dried thyme; 36 inches flour tortillas; 2 green bell peppers, diced; 1 teaspoons ground cumin; 4 servings Fresh-ground black pepper; 355 milliliters ounces cheddar or Monterey jack, shredded (about; 59 milliliters olive oil; 454 grams pork tenderloin; 473 milliliters 1/2 head romaine lettuce, chopped (about; 1 teaspoons salt; 3 tomatoes, diced; 3 Tbsps wine vinegar

Barbecued-Pork Burritos with Chopped Salad might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 87g of protein, 81g of fat, and a total of 2540 calories. A mixture of tomatoes, cooking oil, romaine lettuce, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a pricey recipe for fans of Mexican food.

Instructions

In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper.

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Vinegar

Pepper

Thyme

Salt

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Whisk

Bowl

Add the olive oil slowly, whisking.

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Olive Oil

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Whisk

Heat the oven to 35

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Oven

Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat.

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Cooking Oil

Pork

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Frying Pan

Add half the pork, sprinkle with 1/4 teaspoon of the salt, and saut until cooked through and just beginning to brown, 3 to 4 minutes.

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Pork

Salt

Remove.

Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.

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Cooking Oil

Seasoning

Pork

Salt

Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese.

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Barbecue Sauce

Vinegar

Cheese

Cumin

Pork

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Frying Pan

Spread some of the pork mixture in a line just below the center of each tortilla.

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Tortilla

Spread

Pork

Roll up the burritos and put them seam-side down in a small baking dish.

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Roll

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Baking Pan

Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.

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Cheese

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Oven

Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss.

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Bell Pepper

Cucumber

Tomato

Lettuce

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Bowl

Put the salad on plates and top with the burritos.

Wine Recommendation: With sweet, smoky-tasting barbecue, it's a toss-up between an exuberant Californian zinfandel and a lush, jammy Australian shiraz.

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Wine

Equipment

Ingredients

Servings:

237milliliters

bottled barbecue sauce 2Tbsps

cooking oil 1

cucumber, peeled, halved lengthwise, seeded, and diced 0Tbsps

dried thyme 36inches

flour tortillas 2

green bell peppers, diced 1teaspoons

ground cumin 4servings

Fresh-ground black pepper 355milliliters

ounces cheddar or Monterey jack, shredded (about 59milliliters

olive oil 454grams

pork tenderloin 473milliliters

1/2 head romaine lettuce, chopped (about 1teaspoons

salt 3

tomatoes, diced 3Tbsps

wine vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.