Wednesday, July 31, 2013

Pork Roast Leftovers

Cooking for two is quite the conundrum. Basically any recipe yields 4 or more servings, thus forcing us to eat leftovers for every lunch and sometimes breakfast. Now I don't mind some leftovers, but every once in a while ... I just want to eat a fresh meal. Sue me.
A while back I made a huge pork roast, which boyfriend and I used to have carnitas. YUM! (Un)fortunately we had about 4 lbs. of meat left.
That's still about two meals worth of pork.
So, being the resourceful individual that I am, I decided to use these leftovers (which were frozen), to make pork burritos. Also YUM!
I loosely followed this recipe from Parr for the Course, but made a few adjustments of my own ... partially because I was starting with leftovers.
Here's MY recipe -
3 T. Butter
3 gloves garlic, minced
1 1/2 lb. pork meat, chopped or pulled
1/2 c. frozen onions & peppers
1 t. dried oregano
2 T. flour
3/4 c. sour cream
1 can (10 oz.) green enchilada sauce
2 t. cilantro, chopped
salt & pepper to taste
6 flour tortillas, warmed
2 c. shredded cheese (I used colby-jack and mozzarella)

The best ingredient for any dish.
First, melt the butter in a skillet on medium-high. You'll also want to preheat the oven to 350 degrees at this point.
Next add the garlic and let it sweat for about a minute, do not let it burn. You will kick yourself, really hard!
Then add the meat and let it warm in the pan. Measure out your veggies and give them a rough chop to disguise them from your unsuspecting boyfriend. Toss them in with the meat, give it a stir and when boyfriend asks what that "green thing" is ... say it's part of the sauce and smile like a fool. I hope he still loves me.
For a bit of flavor, add frozen onions & peppers. This Bird's Eye brand is pretty good.
Then add the oregano and sprinkle the flour over the meat mixture. Stir to combine, you'll notice the "saucy" part or the meat mixture starting to thicken.
Next up, add God's gift to condiments - sour cream. I did a rough measure out of the container, but don't be like me and actually measure it.
Then, you'll want to add about half the can of enchilada sauce. This will add a delicious flavor to the meat and make it even better once it's rolled in a tortilla.
What you DON'T want to do is get in a fight with the can opener like I did. This is the one kitchen appliance I can't seem to master. I embarrass myself.
Next add the cilantro, salt & pepper; stir and turn off the heat. It's time to build your burritos! Do a little dance of joy now.
The aforementioned delicious mixture.
To assemble the burritos, place about 2/3 c. of meat mixture in the center of the tortilla and top with about 3 T. of shredded cheese. Fold in the sides and roll the burrito and place in a greased baking dish.
Top the assembled burritos with the remaining enchilada sauce and copious amount of cheese! YUM. Place in the oven for 10-15 minutes or until cheese is melted and bubbly.
If you're feeling wild (like we were) make some homemade Mexican Rice too. Find the recipe here.
Your finished meal should look something like this.
YUM. You'll notice the copious amount of sour cream on my plate.

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