Sunset's Burritos Grandes *Jb Recipe




Sunset's Burritos Grandes *Jb Ingredients

2 oz dried ancho, new mexico or -califor, nia chilies (4-6)
1/3 cup tequila
1/4 cup lemon juice
3 garlic cloves
1 tbsp olive oil
1/2 tsp dried oregano
1 tsp salt
1 1/4 lb pork butt (shoulder) trimmed
1/2 cup long-grain white rice
1/4 cup canned tomato sauce
1 can (15 oz.) pinto or red beans
4 large or 6 regular flour tortillas
1 1/4 cup guacamole
1/3 cup sour cream
1 cup crumbled cotija cheese or -shredded, jack cheese
1 2/3 cup red salsa
1/2 cup chopped fresh cilantro

A Recipe for
Sunset's Burritos Grandes *Jb

 

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.

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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?

Chang Chan-Pao


This Recipe for Sunset's Burritos Grandes *Jb is one of thousands in the Recipes-to-go Barbecue Cookbook.


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Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.




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Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.

Samuel Butler



Sunset's Burritos Grandes *Jb

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.







Sunset's Burritos Grandes *Jb Directions

Tequila-chili marinade: Stem and seed chilies. Whirl in a blender
until finely ground. Add tequila, lemon juice, 1/4 c water, garlic,
oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the
grain into 1/2" thick slices 3-4" long. In a bowl, coat meat with
marinade. Chill airtight 15 min. to 24 hours.

On a large baking sheet, lay parallel about 2 inches apart 2 metal
skewers, each about 18 inches long. Lift meat from marinade and
thread each strip onto a pair of skewers. Pat with marinade from bowl.

Place skewered meat on an oiled barbecue grill over med-high heat
(close lid on gas grill). Cook, turning often, until meat is well
browned and crusty, about 20 minutes.

Spanish rice: Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring
3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil.
Reduce heat and simmer, covered, until liquid is absorbed; 15-20
minutes.

Beans: About 5 minutes before meat is done, place beans and their
liquid in a 1 qt pan and cook over med-high heat until bubbling,
about 5 minutes.

Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1
or 2 tortillas at a time on grill until lightly browned but still
soft, turning once, 30-40 secs. Stack on platter beneath foil to keep
warm.

Assembly: On a board, remove meat from skewers, cut into 1/4" wide
strips. Lay tortillas flat. Toward one edge of each, fill equally
with guacamole, sour cream, pork, beans (including most of the
liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and
roll up tightly to enclose. Add more salsa to taste.

Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg
sodium, 114 mg chol.

Reprinted from Sunset Magazine, May 1996.

Serves: 4

 

 

 

 

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