Ingredients
3 lb boneless lean pork, cut in 1/2-inch, cubes
1 1/2 lb onions, diced
1/2 lb green bell peppers, diced
1/2 bunch cilantro, chopped
2 tomatoes, chopped
1 tsp garlic powder
1 tbsp salt
1/2 tsp ground cumin
1/4 tsp ground cloves
1/4 tsp black pepper
2 bay leaves
1 jalapeno chile, chopped
1 lb tomatillos
1/2 lemon (juice only)
1/2 cup cornstarch blended with water
12 flour tortillas (12-in.)
1 shredded monterey jack
1 shredded cheddar cheese
Directions
Place meat in Dutch oven. Add 1 gallon water and bring to boil.
Reduce heat and simmer, covered, until meat is half-cooked, about 35
minutes. Drain off water. Add onions, bell peppers, cilantro,
tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and
chile to meat and simmer. Remove husks from tomatillos and boil in
saucepan in 1 quart water until tender, about 15 minutes. Drain off
water. Mash tomatillos, add to meat mixture and simmer, stirring
constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then
stir into meat mixture and simmer 15 minutes longer, stirring
constantly. Heat tortillas gently until softened (heat 1 at a time
directly on burner of range or wrap in foil and place in 350F oven a
few minutes). To make burritos, place heaping 1/2 cup meat mixture on
each tortilla. Fold sides in, then roll up from one end. Sprinkle
burritos generously with cheese and place under broiler just until
cheese melts.
Created by: Jailhouse, Studio City
(C) 1992 The Los Angeles Times
Servings: 12 servings
Pork & Chile Burritos Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Mexican; Pork
The History of Recipes
We can read the history of written recipes way back into the far past, in fact as far back as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to food historians is a series of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later, there were a couple of recipe books dating from the 14th Century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is served today, but rather descriptions of the types of meals on the tables of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, such as coriander, parsley, and basil. These new culinary innovations created a surge in publications on food, the majority of which are now in academic collections. For the centuries that followed, the upper-class families of the West competed to serve up the most exotic banquets, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cookery publications are highly popular due to better eduction, people having more free time and having more money to spend. The arrival of television brings us TV cooks and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Pork & Chile Burritos recipe.
