For the main filling:
4 lb. pork loin
2 cans Coca-Cola
1/2 c. dark brown sugar
I cook this in the crock pot on low for 6 hours. Then I drain everything from the meat, put the meat back and add this:
1 can of Coca-Cola
1/4 t. garlic salt
1 c. dark brown sugar
1 1/2 c. homemade enchilada sauce*(recipe below)
2 small cans Hatch green chilies
Pour this mixture over the pork. Travelling Circus recommends blending it all, but we personally like the chunks of green chilies, so we skip that step. Cook for 2-3 more hours–the meat should pull apart with a fork through and through.
*Homemade Enchilada Sauce
2 t. olive oil
1 clove of garlic and
1/4 c. onions
1/4 t. oregano
2 t. ancho chili powder
1/4 t. dried basil
1/8 t. freshly ground black pepper
1/4 t. cumin
1/4 t. dried parsley
8 oz. tomato sauce
1/4 c. of the Pioneer Woman’s Restaurant-style salsa (we just happen to keep this on hand–it is our favorite)
In a small sauce pan heat olive oil. Saute clove of garlic and onions for one minute. Turn off heat and add oregano, ancho chili powder, dried basil, freshly ground black pepper, cumin, dried parsley, tomato sauce and the Pioneer Woman’s Restaurant-style salsa.
Toppings for the burrito:
1 cup uncooked Jasmine rice
2 t. butter
2 cloves garlic, minced
1 T. lime juice
23 oz. chicken broth (we buy it in a box)
1 T. lime juice
2 T. sugar
1 T. chopped cilantro
Combine rice, butter, garlic, 1 T. lime juice, and chicken broth in a stock pot. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 T. lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice.
2 T.olive oil
3 cloves garlic
1 t. cumin
1/2 c. tomato juice (not sauce)
1 t. salt
1 T. cilantro
three cans of black beans (rinsed and drained).
Heat olive oil. Saute cloves garlic on medium heat for 45 seconds. Add cumin, tomato juice, salt, cilantro and three cans of black beans (rinsed and drained). Heat through over low heat for about 10 minutes.
Green Sauce (we make this exactly like Travelling Circus….in fact we double it, and use it for other dishes as well! It is THAT good!)
1 can diced Hatch green chiles
7 oz can salsa verde
1/2 cup chicken broth
2 t. sugar
1 t. salt
Combine all ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.
Put it all together!
We buy the super, large, grande flour tortillas at the store. I have a Flour tortillas recipe, but really it is too work intensive for the result. Although, they ARE very good.
Then as a family, we layer our burritos the way we like them! We have toppings of shredded sharp cheddar and Monterrey jack cheese, chopped tomatoes, jalapenos and lettuce.
You can make a burrito OR change it up and make a bowl (skipping the tortilla, but
adding some crunchy tortilla chips).