Cubed Pork and Chorizo Burritos

I decided to blend some familiar flavors I enjoy when preparing a Mexican style dish but with a twist… by combing some tasty ingredients but adding a twist.  Here is the burrito filling I came up with.  I hope you enjoy it!

I prepared the filling on the stovetop in our RV Galley using a heavy Dutch oven as my pan of choice to saute’ the filling and then gently simmer the ingredients to blend the flavors and reduce/thicken the sauce.   The results… yummy!

Makes 5 – 6 burritos or a couple of varied Mexican style meals

Ingredients

3             boneless pork loin chops

1 lb         ground pork chorizo sausage

10 oz      green enchilada sauce

3 tbsp.   vegetable oil

1/3          red bell pepper, diced

1/3           brown onion, diced

3 tbsp.     all purpose flour

3 tbsp.    vegetable oil

seasoning of choice or: 1/2 tsp garlic salt, 1/3 tsp black pepper, a few sprinkles of red pepper flakes and chili powder

8″       flour tortillas

1         avocado, diced

1 cup shredded cheddar cheese

1 cup sour cream

Directions

  1.  Add 1 1/2 tbsp. of oil to a heavy skillet or Dutch oven.  Turn heat to medium.
  2.  When oil is hot add diced red bell peppers and diced onions.  Saute’ for 5 minutes, stirring intermittently.
  3.  Dredge cubed pork in flour and add to the pan.  Saute and stir, browning the pork on all sides.
  4.  Add the chorizo to the pan, break up any clumps and brown the chorizo.
  5.   Add remaining 1 1/2 tbsp of oil and blend cubed pork and chorizo together while cooking over medium heat.
  6.  Add a small can of green enchilada sauce to the pan.  Stir, turn the heat to low.                                                               Note: Spoon off and discard any excess floating oil.
  7.  Warm tortillas and serve your skillet of burrito filling along with sides of diced avocado, sour cream and cheese.                                                                                                                                                                                                         Here’s an idea for a simple side salad                                                                                                                                     Balsamic vinegar and oil dressing:  use 1 part vinegar to 3 parts oil and a squeeze of mustard and honey.       Whisk the dressing and serve over fresh salad greens.

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