The way burritos were made years ago is different than how they are made today. All burritos used to be was all meat, meat and cheese or beans and cheese. Modern burritos add all sorts of cheap fillings like rice, lettuce, tomatoes etc to cheapen the cost of making them. You would have lost every customer in your restaurant by putting rice in a burrito 30 years ago. This Puerco Asado Burrito is done the old fashioned way!
Recipe: Roast some lean pork pieces and trimmings or pork roast in a 350 degree oven till the meat is fully cooked. Put the cooked pork in a pot and add enough water to cover the meat.
Add a little bit each of these vegetables: chopped onion, chopped green bell pepper, chopped jalapeno and chopped tomato.
Add a little bit of chopped cilantro, a little bit of chopped green onion and a little bit of chopped garlic. Add some paprika, a few pinches of crushed dried red chile pepper, a few pinches of cumin, a few pinches of coriander, sea salt, black pepper and a generous amount of ground achiote.
Bring broth to a boil over high heat, then slow simmer over medium heat for more than an hour. Add water if necessary.
When the pork is cooked tender enough to be shredded, use a fork to shred the pork. Chop the shredded pork. Return the pork to the pot.
Fine chop some pinto beans till they become smooth like a paste. Add the minced pinto beans to the pot.
Reduce and stir the pork asado till the excess liquid in the pot has evaporated.
Place some grated queso quesadilla, cheddar cheese and queso fresco on the middle of a large flour tortilla. Spoon the pork asado mixture over the cheese. Roll the tortilla into a burrito tube shape with one open end. Place the burrito on a baking pan and bake in a 350 degree oven till the tortilla is lightly toasted.
Let the burrito cool for a minute and then pick it up and place the burrito on a plate. Garnish with salsa verde, salsa habanero, lettuce, chopped tomato, sour cream and chopped green onions.
Salsa Habanero Recipe: Simmer these ingredients in a sauce pot over medium heat: a little bit of tomato puree, a generous amount of fine chopped habanero chile, some chopped garlic, a few pinches of paprika, a splash of water, a splash of rice vinegar, sea salt and black pepper. Just simmer the sauce till the flavors meld.
Salsa verde is a simmered puree of tomatillo , cilantro, jalapeno, onion, sea salt and black pepper. A canned or bottled csalsa verde is fine for this recipe.
Trust me, this burrito is loaded with flavor. The salsa habanero is very hot and spicy! The pork is juicy and so tender. The famous "Six Pound Eating Challenge Burrito at the Sahara Casino in Las Vegas, Nevada is a pork asado burrito too. If you finish that 6 pound burrito under the time limit, you can eat for free there for the rest of your life! Thats a big if!
The tequila in the background of my pictures is my favorite brand. Herradura. Its an old fashioned great cheap tequila! Yum! ... Shawna
