Pork Burrito
The pork burrito began its conquering journey from Sonora, in northwestern Mexico, and became popular in the Mexican-American gastronomic culture. Originally, it started as a simple street food that was quickly loved around the world because of its ease of preparation and deliciousness. Imagine the aroma of pork, peppers and spices filling the kitchen as you prepare this dish. The secret of the perfect pork burrito lies in the well-chosen spices and the juicy, rich filling. It is an ideal dish for quick dinners, family gatherings, or even parties. Feel free to vary it with jalapeño peppers, extra cheese or fresh vegetables!
Ingredients for this recipe
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Preparation Steps
1
Peel and finely chop the onion and garlic. Dice the bell pepper into small cubes.
2
Heat the oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and sauté for another 30 seconds until fragrant.
3
Add the ground pork to the skillet. Sprinkle with burrito seasoning, salt, and pepper. Cook, breaking up the meat with a spoon, until browned and crumbly.
4
Add the diced bell pepper and cook for another 3-4 minutes, or until slightly softened.
5
Drain and rinse the canned kidney beans. Add them to the pork mixture and cook for an additional 2-3 minutes.
6
Finally, add the cooked rice, mix well, and heat through.
7
Briefly warm the tortilla wraps in a skillet or microwave to make them pliable and easy to fold.
8
Place a generous amount of the pork, rice, and bean filling in the center of each tortilla. Sprinkle with grated cheddar cheese. Fold the bottom of the tortilla up, fold in the sides, and then tightly roll it up to form a burrito.
9
You can briefly sear the burritos in a skillet to make them crispy on the outside. Serve immediately with sour cream, guacamole, or salsa, as desired.
