Wednesday, February 9, 2011

Grilled Pulled Pork Burritos


The last couple of weeks have been nuts, with a crazy work schedule and making sure to make enough dinners to post here AND do my Superbowl Eats Series over on Piccante Dolce, by the end of last week I was fried!  Hence a couple nights with no cooking for me.  Take out Pho and putting our Superbowl menu in the hands of friends was a nice break.  But that break was poor planning on my part since I had plans to be out for dinner on both Monday and Tuesday.  Normally that would mean cooking on the one day I knew I'd be home, which was Saturday, but I find when you have that craving for Rare Beef Noodle soup and it's cold and snowy and your feeling a bit under the weather, you need to succumb to it.  So I did.

Luckily the more I thought about it the more it made sense to put together some dinners for the Boy while I was out or else it would be takeout pizza for him and I definitely had food in the house to that I wanted to use before it went bad.  The nice thing about making him dinner is that I get yummy and delicious lunches that are easy to grab.  These burritos while not completely inspired are great way to use leftover meat.  We have a ton of pulled pork leftover so we'll likely use it in at least one more dish this week.  I had initially wanted to go with an Asian twist like a noodle soup or fried rice, but Dianne and Carole have recently posted rice dishes and we have had quite a bit of soup recently.   I make Mexican alot with leftover, I love enchiladas and find they are a great vehicle for leftover meat.  The boy prefers burritos but I was hesitant to take this pork with a more Asian flare and turn it into a burrito.  That was until my upcoming Book Club scheduled our next meeting at a place called Chino Loco, a burrito joint that puts Asian flavors into burritos.  Well I could easily do that!  And a burrito is easy to leave ingredients prepped for the Boy and I knew he'd actually eat it.



Grilled Pulled Pork Burritos
serves 2-4

3/4 pulled pork
3/4 cup cooked rice
olive oil
1/2-3/4 cup canned black beans - drained and heated
1/2 cup sliced cabbage
salsa - jarred or see my recipe for easy unprocessed salsa below
1/2 cup shredded cheddar cheese
1 avocado - halved and sliced
4 large whole wheat Tortillas
1 Tbsp butter

1.  In a small saute pan heat a few Tbsps of olive oil.  Saute the pulled pork until heated through.  Add in the rice and mix together until combined and heated. Remove from heat and set aside.
2.  While the pork is heating, heat the black beans either in a small pot on the stovetop or in the microwave. They don't need to be hot just warmed.  Slice the cabbage into thin ribbons and the avocado into thin pieces.
3. Take a large tortilla, place a few Tbsps of cheddar cheese, top with pork & rice mixture, some black beans, sliced cabbage, avocado and salsa.  When loading in fillings make sure to keep a good 1 1/2 inch border of tortilla.  Once filled, fold the right and left side of the tortilla toward the middle, so it partial covers the filling.  Then pick up the side closest to you, fold over the filling and fold the whole burrito onto the last exposed side.    Set aside and repeat with the rest of the tortillas and fillings.
4.  Heat a skillet over medium heat and melt butter.  Grill each burrito seam side down first for 2 minutes, flip and grill the other side.  You want them to be golden and a bit crispy on the 2 sides.  Let sit for 5 minutes, then slice and serve.

This recipe is a bit how the Boy told me he put his burrito together, specifically cooking the rice and pork together and adding the avocado, and my ingredients the black beans and cabbage.  The cabbage was a really nice addition because it add a bit of crunch to the burrito and cabbage holds it's crunch like that much better than a lettuce would.

Easy Salsa

1 28 oz can whole roma tomatoes
1 jalapeno
1 onion
3 cloves garlic
juice of 1 lime
handful of fresh cilantro

1.  Drain and chop the tomatoes. Seed & devein the jalapeno and mince it.  Roughly chop the onion.  Peel & mince the garlic cloves and roughly chop the cilantro.
2.  Toss all of the veggies together with the lime juice.  Adjust seasoning with salt & pepper.

We have so many home canned tomatoes and since we wanted salsa for these burritos, the canned tomatoes we perfect for it especially since tomatoes just aren't in season.  These tomatoes smell like a little bit of summer when we open every jar so they might as well be in season. You can of course buy jarred salsa but this it so much better and only take 5 minutes to put together.

February 5 - Pho from Pho Saigon
February 6 - Superbowl Party at our friends' house: Caramelized Onion & Roasted Garlic Dip & Chips, Duffs Wings, HomeBake Pizza Company
February 7 - Roasted Brussel Sprout Soup
Feburary 8 - Burritos with leftover Meyer Lemon Ginger Pulled Pork

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