chile verde burrito
(1 rating)
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I haven't seen this recipe posted anywhere so I thought I would share it. most restaurants make this dish using beef. we have always used pork. it has been in my family since I was a little girl and everyone still requests it in the winter. but it is good all year round.
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(1 rating)
yield
4 -6 people
prep time
30 Min
cook time
1 Hr 10 Min
method
Stove Top
Ingredients For chile verde burrito
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one lgpork roast or pork tri- tip cut into bite size pieces
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one lgcan diced tomatoes. more if needed
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one lgcan diced ortega green chiles
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two mdcans diced jalepenos', add one tsp. crushed red peppers . if it's not hot enough add 1/2 tsp. crushed red peppers
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salt
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1/2 ccornstarch for thickening
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velveeta cheese grated
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flour tortillas
How To Make chile verde burrito
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1cut up your roast into bite size pieces. hint. leave a little of the fat in.
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2put into a large pot. I use a waterless cookware pot. add the green chilies, and jalapenos. cover and cook on lowest heat till meat is tender and juices have cooked out. (DO NOT ADD ANY WATER)
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3after the meat is done and is tender add in the diced tomatoes. if there is not much juice with the tomatoes ADD ANOTHER CAN. salt to taste.
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4turn the fire up and when it starts to boil, mix 1/2 cup of cornstarch with water and add to mixture to thicken. taste. if it is not hot enough to suit you add the crushed red peppers now.
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5warm a large flour tortilla add meat mixture with a little of the cheese. roll up. add more mixture to top of burrito add more cheese. if cheese does not melt on top put in microwave for few seconds then ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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