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Ingredientes
- 3 lb Boneless lean pork, cut in 1/2-inch cubes
- 1Â 1/2 lb Onions, diced
- 1/2 lb Green bell peppers, diced
- 1/2 bn Cilantro, minced
- 2 x Tomatoes, minced
- 1 tsp Garlic pwdr
- 1 Tbsp. Salt
- 1/2 tsp Grnd cumin
- 1/4 tsp Grnd cloves
- 1/4 tsp Black pepper
- 2 x Bay leaves
- 1 x Jalapeno chile, minced
- 1 lb Tomatillos
- 1/2 x Lemon (juice only)
- 1/2 c. Cornstarch blended with
- 1 c. - water
- 12 x Flour tortillas (12-in.)
- Â Â Shredded Monterey Jack
- Â Â Shredded cheddar cheese
Direcciones
- 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 248g | |
| Recipe makes 12 servings | |
| Calories 214 | |
| Calories from Fat 69 | 32% |
| Total Fat 7.77g | 10% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 654mg | 27% |
| Potassium 640mg | 18% |
| Total Carbs 13.87g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.73g | 3% |
| Protein 21.79g | 35% |
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