“Everyone really enjoyed the spiciness of this meal, and we were very surprised by it being ground pork, as it’s not something myself or any of my friends cook with often. It reheated well for leftovers. I might try ground chicken or turkey next time I make this.”
Leslie Jolicoeur, mom of Emma, 9, Winnipeg
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Ground Pork Burritos with Cheddar and Chipotle
Chipotle peppers are dried, smoked jalapeño peppers. They provide some heat in this dish, but because they are smoked they have a sweet chocolatey quality as well. One tablespoon is appropriate for young palates, and more can be added for the adventuresome. Recipe can be prepared omitting almonds if nuts are not preferred.
Loading ...December 17th, 2008
Recipe by Paula Bowman
Servings
6, makes 12 medium burritosPrep Time
Prep: 15 min.On the table: 45 min.
Ingredients
Directions
In a large dry skillet over medium heat, toast almonds, stirring often, until golden brown and fragrant, about 5 minutes. Remove from pan and let cool. Return skillet to stove and heat oil over medium-high heat. Add ground pork and cook, stirring often, until no pink remains.
Meanwhile, as pork cooks, finely chop almonds in bowl of a small food processor. Add onion and garlic and process until chopped. Add chipotle peppers, tomato and oregano to processor and process until finely chopped. Add mixture to meat in skillet; add 1 cup water and stir well. Reduce heat, cover slightly and simmer pork mixture until most of liquid has been reduced, about 30 minutes. Season to taste with salt and pepper.
Warm tortillas by placing between moist paper towels and microwave on high for about 15 seconds. Place 6 tortillas on a flat surface and spoon half of mixture divided equally into middle of tortillas. Top with cheese. Fold in sides of tortilla over filling and roll up, enclosing filling. Repeat with remaining tortillas, filling and cheese. Serve with sour cream, guacamole and salsa if desired.
Nutrients Per Serving
Per serving (2 burritos without garnish): 838 calories, 43 g fat, 312 mg calcium, 1,357 mg sodium, 66 g carbohydrates, 3 g fibre, 44 g protein. Excellent source of thiamin, vitamin B12, calcium, iron and zinc; good source of vitamin B6.
Photo by James Tse
Food styling by Ian Muggridge
Prop styling by Sabrina Linn
Food styling by Ian Muggridge
Prop styling by Sabrina Linn
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