Pork Burritos With Pico De Gallo Recipe

Name: Pork Burritos With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 boneless pork chops (1/2 inch thick); ½ cup cornstarch; 1 teaspoon salt; 1 teaspoon ground cumin; ½ teaspoon ground black pepper; ¼ teaspoon ground red pepper (cayenne) (optional); ¼ cup vegetable oil; 1 (4 1/2 ounce) canchopped green chilies, drained; 16 (6 inch) flour tortillas; sour cream; chopped tomato; shredded lettuce; sliced jalapeno; shredded cheddar cheese; guacamole; 2 tomatoes, chopped; ½ cup chopped onion; ½ cup chopped fresh cilantro; 2 serrano chili peppers, chopped; 2 tablespoons olive oil; 1 -2 tablespoon lemon juice; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

5 -6 boneless pork chops (1/2 inch thick)
½ cup cornstarch
1 teaspoon salt
1 teaspoon ground cumin
½ teaspoon ground black pepper
¼ teaspoon ground red pepper (cayenne) (optional)
¼ cup vegetable oil
1 (4 1/2 ounce) canchopped green chilies, drained
16 (6 inch) flour tortillas
sour cream
chopped tomato
shredded lettuce
sliced jalapeno
shredded cheddar cheese
guacamole
2 tomatoes, chopped
½ cup chopped onion
½ cup chopped fresh cilantro
2 serrano chili peppers, chopped
2 tablespoons olive oil
1 -2 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon pepper

1
Cut pork into 1/4-inch slices.
2
Combine cornstarch, salt, cumin, black and red pepper in a large ziploc bag.
3
Add pork in batches; seal and toss to coat.
4
Brown 1/3 of pork in 1/3 of oil in a large nonstick skillet over medium heat, stirring occasionally.
5
Drain on paper towels and repeat procedure twice.
6
Combine cooked pork and chiles in skillet and cook until thoroughly heated.
7
Heat tortillas according to package directions.
8
Spoon mixture down center of each tortilla; top with desired toppings and roll up, jellyroll fashion.
9
Serve with Pico de Gallo.
10
PICO DE GALLO: Combine all ingredients; chill; Yield: 1 1/3 cup.

2074

kcal

Calories

Fat

331

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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: 5 -6 boneless pork chops (1/2 inch thick), ½ cup cornstarch, 1 teaspoon salt, 1 teaspoon ground cumin, and more.

Yes, Pork Burritos With Pico De Gallo 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.

That's it — enjoy your meal!

Pork Burritos With Pico De Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions