Text 289, 76 rader
Skriven 2013-06-14 05:53:04 av Dave Drum (1:261/38)
Ärende: Chile 3103
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sunset's Burritos Grandes
 Categories: Pork, Beans, Cheese, Booze, Chilies
      Yield: 4 Servings

      2 oz Dried ancho, NuMex or
           - California chilies
    1/3 c  Tequila
    1/4 c  Lemon juice
      3 cl Garlic
      1 tb Olive oil
    1/2 ts Dried oregano
      1 ts Salt
  1 1/4 lb Pork butt; trimmed
    1/2 c  Long-grain white rice
    1/4 c  Canned tomato sauce
     15 oz Can pinto or red beans
      4 lg (to 6) flour tortillas
  1 1/4 c  Guacamole
    1/3 c  Sour cream
      1 c  Crumbled cotija or shredded
           - jack cheese
  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
  cup 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" 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.

  Reprinted from Sunset Magazine, May 1996.

  Uncle Dirty Dave's Archives

MMMMM

... He said, 'Ooh eeh, ooh ahh ahh, ting-tang, walla-walla bing-bang!!!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)