Sunset's Burritos Grandes

Name: Sunset's Burritos Grandes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 59 milliliters canned tomato sauce; 57 grams (4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below); 118 milliliters chopped cilantro; 79 milliliters crema (Mexican cultured cream; see Quick Tip below) or sour cream; 4 larges (13 in.) or 6 regular-size (10 in.) flour tortillas; 3 garlic cloves, peeled; 296 milliliters store-bought or homemade guacamole; 237 milliliters crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese; 59 milliliters fresh lemon juice; 1 Tbsp olive oil; 1 teaspoons dried oregano; 425 grams can pinto or red beans; 567 grams pork shoulder (butt), fat trimmed; 394 milliliters classic Salsa Fresca or store-bought red salsa, divided; 1 teaspoon salt, divided; 79 milliliters tequila; 118 milliliters long-grain white rice

Sunset's Burritos Grandes might be just the main course you are searching for. One portion of this dish contains roughly 168g of protein, 144g of fat, and a total of 3383 calories. This recipe serves 1. This recipe covers 87% of your daily requirements of vitamins and minerals. If you have crema, pork shoulder, cilantro, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Wipe chiles clean with a damp cloth and remove stems and seeds. Chop in a blender until finely ground.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Blender

Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 tsp. salt; blend until smooth.

Ingredients you will need

Lemon Juice

Oregano

Tequila

Garlic

Water

Salt

Cooking Oil

Cut pork across grain into slices 1/2 in. thick and 3 to 4 in. long. In a bowl, add meat to marinade. Chill at least 15 minutes and up to 24 hours.

Ingredients you will need

Marinade

Grains

Meat

Pork

Equipment you will use

Bowl

Lift meat from marinade and thread strips onto skewers.

Ingredients you will need

Marinade

Meat

Equipment you will use

Skewers

Lay skewers parallel and about 2 in. apart on a baking sheet. Pat marinade onto meat.

Ingredients you will need

Marinade

Meat

Equipment you will use

Baking Sheet

Skewers

Prepare a charcoal or gas grill for direct medium-high heat.

Equipment you will use

Grill

Lay skewered meat on oiled cooking grate (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.

Ingredients you will need

Meat

Equipment you will use

Grill

Meanwhile, in a 1 1/2- to 2-qt. pan over high heat, bring 3/4 cup water, the rice, tomato sauce, and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.

Ingredients you will need

Tomato Sauce

Water

Rice

Salt

Equipment you will use

Frying Pan

About 5 minutes before meat is done, put beans and their liquid in a 1-qt. pan and cook over medium-high heat until bubbling, about 5 minutes.

Ingredients you will need

Beans

Meat

Equipment you will use

Frying Pan

Lift cooked meat to a platter and cover with foil.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.

Ingredients you will need

Tortilla

Equipment you will use

Grill

Aluminum Foil

Preheat oven to 20

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Oven

Warm serving plates in oven.

Equipment you will use

Oven

Remove meat from skewers to a board and cut into 1/4-in.-wide strips.

Ingredients you will need

Meat

Equipment you will use

Skewers

Lay tortillas flat. Toward one side of each, fill with guacamole, crema, pork, beans (including most of liquid), rice, cheese, and cilantro; divide 1 cup salsa among burritos. Fold over sides and roll up tightly to enclose. Work quickly during assembly to keep burritos hot, and serve on warm plates; if burritos cool off, you can wrap each one in lightly oiled foil and heat in a 350 oven for 10 to 20 minutes.

Ingredients you will need

Guacamole

Wrap

Cilantro

Cheese

Beans

Mexican Crema

Salsa

Pork

Rice

Roll

Equipment you will use

Aluminum Foil

Oven

Serve remaining salsa in a bowl to add to taste.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

59milliliters

canned tomato sauce 57grams

(4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below)118milliliters

chopped cilantro 79milliliters

crema (Mexican cultured cream; see Quick Tip below) or sour cream 4larges

(13 in.) or 6 regular-size (10 in.) flour tortillas 3

garlic cloves, peeled 296milliliters

store-bought or homemade guacamole 237milliliters

crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese 59milliliters

fresh lemon juice 1Tbsp

olive oil 1teaspoons

dried oregano 425grams

can pinto or red beans 567grams

pork shoulder (butt), fat trimmed 394milliliters

classic Salsa Fresca or store-bought red salsa, divided 1teaspoon

salt, divided 79milliliters

tequila 118milliliters

long-grain white rice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. You could try Alexana Revana Vineyard Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 42 dollars per bottle.