chile verde burrito
(1 RATING)
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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prep time
30 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 people
Ingredients
- one large pork roast or pork tri- tip cut into bite size pieces
- one large can diced tomatoes. more if needed
- one large can diced ortega green chiles
- two medium cans diced jalepenos', add one tsp. crushed red peppers . if it's not hot enough add 1/2 tsp. crushed red peppers
- - salt
- 1/2 cup cornstarch for thickening
- - velveeta cheese grated
- - flour tortillas
How To Make chile verde burrito
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Step 1cut up your roast into bite size pieces. hint. leave a little of the fat in.
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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