How To make Pork and Chile Burritos
3 lb Boneless lean pork,
-cut in 1/2-inch cubes 1 1/2 lb Onions; diced
1/2 lb Green bell peppers; diced
1/2 bn Cilantro; chopped
2 Tomatoes; chopped
1 ts Garlic powder
1 tb Salt
1/2 ts Ground cumin
1/4 ts Ground cloves
1/4 ts Black pepper
2 Bay leaves
1 Jalapeno chile; chopped
1 lb Tomatillos
1/2 Lemon (juice only)
1/2 c Cornstarch blended with
1 c - water
12 Flour tortillas (12-in.)
Shredded Monterey Jack Shredded cheddar cheese Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 quart water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 350F oven a few minutes). To make burritos, place heaping 1/2 cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts. Created by: Jailhouse, Studio City (C) 1992 The Los Angeles Times
How To make Pork and Chile Burritos's Videos
Why are Restaurant Burritos Better than Homemade?
A couple burrito tips for which I've always gotten praise after sharing with confidantes
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Search For The Perfect Burrito: Colorado’s Spicy, Smothered Goodness | NBC Latino | NBC News
We set out to find the perfect burrito, and people in Colorado think that they do it best. Smothered in green chile, Colorado's smothered burrito is one-of-a-kind. (Video by Marissa Armas)
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Search For The Perfect Burrito: Colorado’s Spicy, Smothered Goodness | NBC Latino | NBC News
HOW TO MAKE GREEN CHILE SMOTHERED BURRITOS
Hello my beautiful fam! Welcome back to my kitchen today I’m going to share with you how to make the best green chile smothered burritos, it’s seriously the best! The heat lever I would say moderate, my kids were able to enjoy it but as I mentioned before you can always adjust it by adding less chile serranos.Keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe buttons so you can be part of our family!!!!!! ????
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Blenders I use at the moment, Vitamix a3500 and Ninja BL770
All my utensils are from Walmart ????
Song at end of Videos: Lu-Ni Vamos ala oscuridad
Ingredients: makes about 6 large burritos
6 large burrito flour tortillas
12 oz Oaxaca cheese
3 lbs pork shoulder roast
15 tomatillos
2-5 chile serrano or jalapeños
6 Anaheim/ hatch chiles
1/2 white onion
3 garlic cloves
1/2 bunch of cilantro
1 tsp cumin
1 tsp oregano
1/2 pepper
3 tbsp chicken bouillon
Rice:
Beans:
1 serving of love ????
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Pork Chile Verde Burrito
Plan a fun family dinner where everyone builds their own burrito with Juanita’s heat and serve Pork Chile Verde ????...you prep the ingredients and everyone expresses their creativity! ????What are some of your favorite burrito fillings? #ViveLaTradicion
Tender pork in CHILE VERDE STEW | Puerco en salsa verde | Villa Cocina
#food #mexicanfood #delicious
Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, it's slow cooked with pork until the meat is tender. It's easy, delicious and traditionally loved for generations.
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????️ Beans:
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Chile Verde Recipe
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☞ Green salsa
1 lb tomatillos
4 ea poblano pepper
3 ea jalapeños
1 1/2 cups chicken broth, low sodium :
☞ Brown the meat
3 lbs pork shoulder Boston butt, boneless.
Salt to taste :
Black pepper to taste :
Avocado oil as needed :
1 ea white onion, diced
5 ea garlic cloves, minced
1 tsp Mexican oregano, dry :
1/2 tsp cumin, ground :
1/8 tsp cloves, ground :
1/2 tsp all spice, ground (1/2 tsp whole) :
☞ Additional ingredients
3 ea bay leaves :
10 oz panela cheese
1/2 bunch cilantro, roughly chopped
Salt to taste at the end
☞ When plated
Cilantro, chopped
Lime juice
Pair with Mexican Rice and beans.
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✻ Henckels Cooking tools 6 pc set :
✻ Terracotta 3.5 oz pinch bowls mini :
✻ Allspice wood spice rack, 30 jars:
✻ COLE & MASON Capstan Wood Pepper Grinder:
✻ OXO White cutting board:
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Villa Cocina
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How To Make Chile Colorado Burritos with Aaron Sanchez
Chef Aarón Sánchez shares a recipe straight from his Northern Mexican heritage: his Uncle Mario’s famous Chile Colorado. This Chili Colorado recipe has nothing to do with ground beef, beans, or Texas; instead, Chef Aarón showcases a variety of chiles like guajillo, ancho, pasilla, and árbol.
After toasting, soaking, and pureeing the chile, Chef Aarón adds aromatics and broth into a short rib braise. Chef Aarón breaks tradition by serving his burritos as a family-style casserole.
Check out the recipe here:
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