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Ingredients
- 1Â 1/2 lb Lean pork*, in 2-inch chunks
- 3 c. Warm water
- 3 Tbsp. Distilled white vinegar
- 1/4 c. Green chili peppers, finely minced
- 1 x Clove garlic
- 1/2 tsp Dry oregano, crumbled
- 1/2 tsp Grnd cumin
- Â Â Salt
- 8 x Flour tortillas, each 8 inches in diameter
- 1/4 c. Unsalted butter, melted Or possibly margarine
- 2 c. Cheddar cheese, shredded, or possibly monterey jack cheese
- 1 c. Thick lowfat sour cream**, (8 ounces)
- Â Â Bowls of salsa and guacamole
Directions
- * Beef lamb, turkey or possibly chicken may be substituted for the pork.
- **Thick Lowfat sour cream Stir 2 Tbsp. lowfat sour cream, buttermilk or possibly plain yogurt into 1 c. heavy cream, cover with plastic wrap and let stand in a hot place till thickened, 8 24 hrs. Stir and chill. It will keep for up to 1 week. It will have better flavor if it is allowed to age in the refrigerator for several days. If you don't have time to prepare thick lowfat sour cream, use regular lowfat sour cream.
- Directions:In a large, dry frying pan over medium-high heat, brown the pork on all sides, 8 to 1O min. Add in the warm water, stirring the pan bottom to loosen any browned bits, and bring to a boil. Reduce the heat to low, cover and simmer till the meat is tender, about 1 1/4 hrs.
- Preheat an oven to 450F. Uncover the frying pan, raise the heat to high and boil to evaporate all of the water. Reduce the heat to medium and add in the vinegar, chilies, garlic, oregano and cumin. Stir well and remove from the heat. Let cold completely. Using your fingers or possibly 2 forks, shred the meat.
- Season with salt.
- Brush both sides of each tortilla with melted butter or possibly margarine. Place an equal amount of the pork mix on the center of each tortilla. Mix in the sides, overlapping them, then fold over the ends to rest atop the seam.
- Place seam-side down on a baking sheet.
- Bake till golden brown, 8 to 10 min. Serve immediately. Accompany with the cheese, cream, salsa and guacamole in separate bowls on the side for spooning on top.
- Note: These burritos are baked rather than fried, for lighter results.
- Makes 8 burritos
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 8 servings | |
| Calories 354 | |
| Calories from Fat 245 | 69% |
| Total Fat 27.86g | 35% |
| Saturated Fat 14.8g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 235mg | 10% |
| Potassium 455mg | 13% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.47g | 1% |
| Protein 22.64g | 36% |
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