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Title: Sunset's Burritos Grandes
Categories: Ethnic
Yield: 4 Servings
| 2 | oz | Dried ancho, new mexico or -califor |
| 1/3 | c | Tequila |
| 1/4 | c | Lemon juice |
| 3 | Garlic cloves | |
| 1 | tb | Olive oil |
| 1/2 | ts | Dried oregano |
| 1 | ts | Salt |
| 1 1/4 | lb | Pork butt (shoulder) trimmed |
| 1/2 | c | Long-grain white rice |
| 1/4 | c | Canned tomato sauce |
| 1 | cn | (15 oz.) pinto or red beans |
| 4 | lg | Or 6 regular flour tortillas |
| 1 1/4 | c | Guacamole |
| 1/3 | c | Sour cream |
| 1 | c | Crumbled cotija cheese or -shredded |
| 1 2/3 | c | Red salsa |
| 1/2 | c | Chopped fresh cilantro |
Tequila-chili marinade: Stem and seed chilies. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 c water, garlic, oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the grain into 1/2" thick slices 3-4" long. In a bowl, coat meat with marinade. Chill airtight 15 min. to 24 hours.
On a large baking sheet, lay parallel about 2 inches apart 2 metal skewers, each about 18 inches long. Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl.
Place skewered meat on an oiled barbecue grill over med-high heat (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.
Spanish rice: Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring 3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed; 15-20 minutes.
Beans: About 5 minutes before meat is done, place beans and their liquid in a 1 qt pan and cook over med-high heat until bubbling, about 5 minutes.
Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30-40 secs. Stack on platter beneath foil to keep warm.
Assembly: On a board, remove meat from skewers, cut into 1/4" wide strips. Lay tortillas flat. Toward one edge of each, fill equally with guacamole, sour cream, pork, beans (including most of the liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.
Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg sodium, 114 mg chol.
Reprinted from Sunset Magazine, May 1996.
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