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1
In a medium bowl, whisk 1 1/2 Tbsp.
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2
of the vinegar, the thyme, 3/4 tsp.
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3
of the salt, and 1/8 tsp.
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4
pepper.
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5
Add in the extra virgin olive oil slowly, whisking.
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6
Set aside for the minced salad.
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7
Heat the oven to 350 degrees.
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8
Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips.
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9
In a large frying pan, heat 1 Tbsp.
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10
of the veg.
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11
oil over high heat.
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12
Add in half the pork, sprinkle with 1/4 tsp.
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13
of the salt, and saute/fry till cooked through and just beginning to brown, 3 to 4 min.
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14
Remove.
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15
Heat the remaining 1 Tbsp.
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16
veg.
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17
oil and cook the rest of the pork, seasoning it with the remaining 1/4 tsp.
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18
salt.
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19
Return all the pork to the pan.
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20
Stir in the barbecue sauce, cumin, the remaining 1 Tbsp.
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21
vinegar, and two thirds (about 1 c.) of the cheese.
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22
Spread some of the pork mix in a line just below the center of each tortilla.
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23
Roll up the burritos and put them seam-side down in a small baking dish.
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24
Bake for 10 min, sprinkle with the remaining cheese, and bake till the cheese melts and the filling is warm, about 2 min longer.
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25
Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl containing the dressing and toss.
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26
Put the salad on plates and top with the burritos.
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27
Family Time Recipe Newsletter-Aug 2001
