Sunday, March 11, 2007

Tomatillo Burritos

3-5 lb. pork loin/roast
1 c. brown sugar
1 c. salsa
1 c. Dr. Pepper (optional – makes it a little sweeter)
Cook in crockpot on low for 7+ hours.
Shred when done.

1 c. rice
1 t. butter
2 cloves of garlic
1 t. grated lime zest
1 can chicken broth
¾ c. water
Cook 15-20 minutes or in a rice cooker.
MIX and pour over rice when done.
2 T. lime juice
2 t. sugar
3 T. fresh cilantro

2 cloves garlic
1 t. cumin
2 T. olive oil
1 can black beans drained and rinsed
1/3 c. tomato juice
½ t. salt
Simmer over the stove until heated through.
2 T. fresh cilantro (add just before serving)

1 c. sour cream
½ fiesta ranch packet
1 ranch packet
6 tomatillos husked and halved
1 clove garlic
2 limes juiced
¼ c. cilantro
In a blender mix.

Serve on tortillas with pork, rice, beans, lettuce, tomatoes, cheese and drizzle tomatillo sauce over.

This is a lot of steps, but can totally be simplified. I usually cook the meat and mix up the sauce as is... but the rest I simplify. For the rice I throw all that in a rice cooker, and then I just heat up a can of black beans seasoned with a little cumin and garlic powder. You still get the overall jist an yumminess of the recipe, but not all the work. The tomatillo sauce alone provides enough flavor!

P.s. The meat and sauce makes a lot, so if you're feeding a small family (even for Shayne and I who eat A LOT) I half the sauce and the meat. Though the meat freezes really well. The sauce is also REAL good for taco salads also.


mander said...

PS - the tomatillo sauce is the closest to the Cafe Rio ranch dressing I've had. So tasty!!

mander said...

I (finally!) made these yesterday and they were a hit! Travis even liked them!!