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Add a photoServings: 12
Ingredients
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- Â Â Studio City
- 3 lb boneless lean pork cut in 1
Directions
- Lb onions, diced 1/2 lb green bell peppers, diced 1/2 bunch cilantro, minced 2 tomatoes, minced 1 t garlic pwdr 1 Tablespoons salt 1/2 t grnd cumin 1/4 t grnd cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile, chopped1 lb tomatillosJuice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.)
- flour tortillas Shredded Monterey Jack and cheddar cheeses Place meat in Dutch oven. Add in 1 gallon water and bring to boil. Reduce heat and simmer, covered, till meat is half-cooked, about 35 min.
- Drain off water. Add in onions, bell peppers, cilantro, tomatoes, garlic pwdr, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 qt water till tender, about 15 min. Drain off water. Mash tomatillos, add in to meat mix and simmer, stirring constantly 15 min. Add in lemon juice.
- Stir cornstarch mix then stir into meat mix and simmer 15 min longer, stirring constantly. Heat tortillas gently till softened (heat 1 at a time directly on burner of range or possibly wrap in foil and place in 350F oven a few min).
- To make burritos, place heaping 1/2 c. meat mix on each tortilla.
- Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 12 servings | |
| Calories 152 | |
| Calories from Fat 54 | 36% |
| Total Fat 5.94g | 7% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 63mg | 3% |
| Potassium 384mg | 11% |
| Total Carbs 3.83g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.42g | 1% |
| Protein 19.62g | 31% |
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