Kitchen Guy's
Tex-Mex Shredded Pork Burrito

Contact Chef Jim Gray

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Here's what you need:

1/8 cup vegetable oil
1 small onion, diced
1 small jalapeño pepper, minced
2 lbs. boneless pork shoulder, cut into cubes
1/2 Tbsp. chili powder
1 tsp. cumin
1/4 tsp. oregano (Mexican if possible)
1/4 tsp. ground coriander
1/2 tsp. dried thyme
1/8 tsp. ground cloves

1/8 tsp. ground allspice
2 garlic cloves, minced
1 Tbsp. tomato paste
1 14 oz. can stewed tomatoes
1 cup beef broth
1 cup chicken broth
1 bay leaf
1/4 cup chopped cilantro
8 10-inch flour tortillas
6 oz. Jack cheese, shredded

 

 


Here's how to make it:


Heat oil in Dutch oven over medium-high heat. Add onion, jalapeño and cook until soft, stirring occasionally, about 5 minutes.

Add pork and cook until browned on all sides. Mix in chili powder, cumin, oregano, coriander, thyme, cloves, and allspice. Cook another 2 minutes. Add garlic and tomato paste and cook another 3 minutes. Stir in stewed tomatoes, chicken and beef broth, and bay leaf. Reduce heat to low. Bring to a boil, then lower heat to a simmer, cover and cook for 1 hour, then uncover and continue simmering until pork is extra tender and shreds easily.

Remove pork from liquid, using slotted spoon. Set aside. Increase heat to medium and boil cooking liquid until reduced to 3/4 cup. Let cool.

Shred pork using two forks. Mix into sauce and add cilantro.

Divide pork between tortillas, cover with cheese and fold the tortillas to form burritos.

Send your questions and comments to me at chefjim@kitchenguy.biz