Picadillo Pork Burritos

Name: Picadillo Pork Burritos
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 8-inchs (8-inch) fat-free flour tortillas; 2 Tbsps chopped fresh cilantro; 3 garlic cloves, minced; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 454 grams pork tenderloin, trimmed and cut into 1/2-inch pieces; 1 small onion, chopped; 158 milliliters salsa or picante sauce; 59 milliliters raisins; 0 teaspoons salt; 79 milliliters shredded light Mexican cheese blend (such as Sargento); 3 Tbsps slivered almonds, toasted; 1 teaspoon vegetable oil

The recipe Picadillo Pork Burritos could satisfy your Mexican craving in roughly 38 minutes. For $1.88 per serving, you get a main course that serves 4. One portion of this dish contains roughly 33g of protein, 14g of fat, and a total of 418 calories. Head to the store and pick up raisins, cilantro, garlic cloves, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert.

Instructions

Place pork in a large bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Sprinkle with cumin, salt, and cinnamon; toss well.

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Cinnamon

Cumin

Salt

Heat oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add onion and garlic; cook 3 minutes; stir occasionally.

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Garlic

Onion

Add pork mixture; cook 2 minutes, stirring often.

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Pork

Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick.

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Raisins

Salsa

Sauce

Pork

Remove from heat; stir in almonds, cheese, and cilantro.

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Cilantro

Almonds

Cheese

Heat tortillas according to package directions. Spoon 3/4 cup pork mixture onto each tortilla; roll up.

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Tortilla

Pork

Roll

Equipment

Bowl

Frying Pan

Ingredients

Servings:

48-inchs

(8-inch) fat-free flour tortillas 2Tbsps

chopped fresh cilantro 3

garlic cloves, minced 0teaspoons

ground cinnamon 1teaspoon

ground cumin 454grams

pork tenderloin, trimmed and cut into 1/2-inch pieces 1small

onion, chopped 158milliliters

salsa or picante sauce 59milliliters

raisins 0teaspoons

salt 79milliliters

shredded light Mexican cheese blend (such as Sargento)3Tbsps

slivered almonds, toasted 1teaspoon

vegetable oil

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. One wine you could try is Concha y Toro Marques de Casa Concha Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 26 dollars.