Ingredients with Measurements:
- 1 pound pork shoulder, cut into small cubes
- 1 can of black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Large skillet
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Heat a large skillet over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
3. Add the chili powder, cumin, smoked paprika, salt, and black pepper to the skillet and stir to coat the pork and onion mixture.
4. Add the black beans and water to the skillet and stir to combine. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, until the pork is cooked through and the beans are heated through.
5. Warm the tortillas in the microwave or on a griddle until they are pliable.
6. Divide the pork and bean mixture evenly among the tortillas, placing it in the center of each one.
7. Sprinkle the shredded cheese over the pork and bean mixture.
8. Add a dollop of sour cream and a sprinkle of chopped cilantro to each tortilla.
9. Squeeze a lime wedge over each burrito.
10. Fold the sides of the tortilla in and then roll it up tightly, tucking in the ends as you go.
11. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the pork and onion mixture
Medium-low heat for simmering the pork and bean mixture
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 24g
Saturated Fat: 11g
Cholesterol: 115mg
Sodium: 1090mg
Carbohydrates: 44g
Fiber: 7g
Sugar: 4g
Protein: 38g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef
- Black beans can be substituted with pinto beans or kidney beans
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese
- Sour cream can be substituted with Greek yogurt or avocado crema
Variations:
- Add diced tomatoes or salsa to the pork and bean mixture for extra flavor
- Top the burritos with guacamole or diced avocado for a creamy texture
- Use corn tortillas instead of flour tortillas for a gluten-free option
Tips and Tricks:
- Make sure to brown the pork before adding the onion and garlic to the skillet for extra flavor
- Warm the tortillas before filling them to prevent them from tearing
- Use a toothpick to hold the burrito together if it starts to unravel
Storage Instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, wrap the burrito in a damp paper towel and microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the burritos on a platter with lime wedges and chopped cilantro for garnish.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested Side Dishes:
Mexican rice or a simple green salad
Troubleshooting Advice:
If the pork and bean mixture is too dry, add a splash of water to the skillet to loosen it up.
Food Safety Advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
The burrito is a traditional Mexican dish that originated in the northern region of Mexico.
Flavor Profiles:
Savory, smoky, and slightly spicy
Serving Suggestions:
Serve the burritos with lime wedges and chopped cilantro for a fresh and zesty flavor.
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