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Shredded Pork Burrito




Source of Recipe


Linda K. Leone..11/10/2006


List of Ingredients




4 C well cooked, and shredded pork
1 slice (1/2 inch thick) of a medium onion
4 roasted garlic cloves
1/2 tsp thyme
1 tsp fennel seed
1 tsp cumin seed
1/4 C red wine
1/4 C tomato ketchup
1 T paprika
1 C meat stock (from the pork)
1 tsp lime juice
10 oz can Rotel diced tomatoes with green chilis
pinch cinnamon


Recipe



In blender, on high, whirl the onion, garlic, thyme, fennel, cumin, and wine until seeds are chopped fairly small. combine all in a saucepan and simmer 15 minutes. Remove from heat.
Make burrito using 1-2 T refried beans, 2 very heaping tablespoon of the pork, using slotted spoon to drain excess liquid (reserve). Some grated cheese and a little sour cream. fold up bottom and roll up burrito. Serve hot, with reserved liquid on the side, or store in fridge until ready to use. Reheat in a casserole dish at 350 degrees or on a griddle covered with a large pan lid. Reheat the reserved liquid and serve on the side to put on, or in, burritos if they have become a little dry. You can freeze the burritos and reheat for about 15 minutes on med-low, turn and heat 15 more minutes on other side. Time depends on how cold your freezer is and temp of stove.