Ingredients with Measurements:
- 1 lb. pork shoulder, cut into small pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. paprika
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 8-10 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
- Baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, cook pork until browned and cooked through.
3. Add onion and garlic to the skillet and cook until softened.
4. Add cumin, chili powder, paprika, salt, and pepper to the skillet and stir to combine.
5. Add black beans and cooked rice to the skillet and stir to combine.
6. Place a tortilla on a flat surface and spoon a generous amount of the pork and bean mixture onto the center of the tortilla.
7. Sprinkle shredded cheese and cilantro on top of the pork and bean mixture.
8. Fold the sides of the tortilla over the filling and roll up tightly.
9. Place the burritos seam-side down in a baking dish.
10. Repeat with remaining tortillas and filling.
11. Sprinkle any remaining cheese and cilantro on top of the burritos.
12. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
13. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe makes 8-10 burritos.
Nutritional information:
Calories per serving: 420
Fat per serving: 18g
Carbohydrates per serving: 40g
Protein per serving: 24g
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 cheese or pepper jack cheese.
Variations:
- Add diced tomatoes or salsa to the pork and bean mixture for extra flavor.
- Top the baked burritos with sour cream or guacamole.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to roll the burritos tightly to prevent the filling from falling out.
- If the tortillas are too stiff, warm them up in the microwave for a few seconds to make them more pliable.
- Leftover burritos can be stored in the fridge for up to 3 days.
Storage instructions:
Leftover burritos can be stored in the fridge for up to 3 days.
Reheating instructions:
To reheat, wrap the burritos in foil and bake in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the burritos on a platter with lime wedges and fresh cilantro on top.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and a salad.
Suggested side dishes:
Mexican rice and a salad.
Troubleshooting advice:
If the burritos are too dry, add a spoonful of salsa or sour cream on top before serving.
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:
Queso de puerco burritos are a popular Mexican dish that originated in the northern states of Mexico.
Flavor profiles:
Savory, spicy, cheesy.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Mexican