38
Submitted by Sharlene~W
"This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!"
photo by Jonathan Melendez 
- Ready In:
- 7hrs 10mins
- Ingredients:
- 22
- Serves:
-
15
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ingredients
- 1 (3 lb) boneless pork roast, well trimmed of fat
- 1 lb dried pinto bean (do not presoak)
- 4 cups water
- 3 garlic cloves, minced
- 2 tablespoons cumin seeds
- 2 tablespoons chili powder
- 5 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1⁄2 - 1 teaspoon cayenne pepper
- 1 (28 ounce) can whole tomatoes, with juice
- 1 (7 ounce) can diced green chilies
- 1 tablespoon salt
- 1⁄2 teaspoon black pepper
- 24 -36 flour tortillas, warmed
-
Condiments
- grated cheese
- chopped onion
- olive
- salsa
- sour cream
- guacamole
- chopped lettuce
- tomatoes
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directions
- Preheat oven to 250°F.
- Place pork roast in a large Dutch oven.
- Add remaining ingredients and stir to mix well.
- Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
- (Check from time to time and add more water if mixture gets too dry).
- When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
- Return meat to pan and stir.
- This should be the consistency of chili.
- Season to taste.
- To assemble, place a warm tortilla on a plate, top with Mexicali meat.
- Top with choices of condiments, fold in edges, and roll loosely.
- Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.
Questions & Replies
-
Can you use Mexican oregano rather than plain?
toldham
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Reviews
-
These are sooo good. Put it all together before I went to bed and set the oven to turn off after 7 hours. The next day it was ready. It would be great to have a couple of packages of this already made in the freezer. I will add a few more beans next time to absorb just a little more of the juices--maybe another 1/4 pound. I won't be going out for burritos anymore when I know I can make the best at home!
Amber Dawn
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This was excellent! I added a small chopped onion and a chopped jalapeno and also a couple of pureed chipotle peppers in adobo sauce (the smokey flavor really added to it). Also, I cooked it for about 7 1/2 hours in the crock pot and it came out perfectly. I was a bit worried because it seemed too juicy for burritos, but once I shredded the meat and mixed it back in, it was perfect. This is definitely a keeper!
Tom S.
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This is the best burrito recipe I've ever had!It is so yummy yummy! It reminded me of the burritos you get at the little taco stands you see everywhere in California. Excellent!Thanks so much Sharlene~W for posting such a wonderful recipe! I made it exactly how you said except I did add a small onion to it. I served it with salsa and Guacamole. You can count on me to make this again!
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I loved this even though DH wasn't all that keen on it. I used l lb. left over pork, pinto beans and added the spices, one can Rotel, homemade salsa verde and let it simmer. Loved all the flavors. Served with tortillas, cheese and guaca-salsa.(Recipe #424030)
adopt a greyhound
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TO DIE FOR!!! we LOVED these burritos!! i made up the spice mixture and rubbed half on the pork and let it sit in the fridge overnight. i live at high altitude, so i soaked my beans for 2 days (and they were still al dente! i'll have to work on that!). i used 2 cans of extra hot rotel and 2.5 cups of roasted green chiles (i buy in bulk in the fall and keep in the freezer). i also added some onions. i used 3 cups chicken broth instead of the 4 cups water. i used my 5 1/2 qt. dutch oven and cooked for 8 hours. was cooked to perfection! i never needed to add any liquids, it was perfect and had enough juice for the pork once shredded. this is a keeper for sure. we all loved this! served with warm tortillas, guacamole, shredded cheese, salsa, and spanish rice! thanks for posting!!
KPD123
see 32 more reviews
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Tweaks
-
Very good. A lot of ingredients, but really easy to put together. I used chicken broth instead of water, chipotle chile powder, 3/4 teaspoon cayenne pepper, and sea salt. I topped mine with lettuce, cheese, and sour cream. There was also salsa out in case anybody wanted it, but I don't know if anyone used it. The spice level was pretty good, but could have been a touch lower for my family so I may only use 1/2 tsp cayenne next time. Also I didn't need to add any water at all to mine. It came out a little runny, so it was a bit sloppy to eat, but tasted good, so it didn't matter. Thanks.
littleturtle
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
- 366 Followers
- 551 Recipes
- 12 Tweaks
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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