Mexicali Meat Burritos Recipe

Name: Mexicali Meat Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 250u00b0F.
2
Place pork roast in a large Dutch oven.
3
Add remaining ingredients and stir to mix well.
4
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!
5
(Check from time to time and add more water if mixture gets too dry).
6
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).
7
Return meat to pan and stir.
8
This should be the consistency of chili.
9
Season to taste.
10
To assemble, place a warm tortilla on a plate, top with Mexicali meat.
11
Top with choices of condiments, fold in edges, and roll loosely.
12
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.

2410

kcal

Calories

Fat

490

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Mexicali Meat Burritos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Meat Burritos

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