Ingredients
1 no ingredients
Directions
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 t garlic powder 1 T salt 1/2 t ground cumin 1/4 t
ground cloves 1/4 t black pepper 2 bay leaves 1 jalapeno chile,
chopped
1 lb tomatillos
Juice of 1/2 lemon 1/2 C cornstarch blended with 1 C water 12 (12-in.)
flour tortillas Shredded Monterey Jack and cheddar cheeses
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. Converted by MMCONV vers. 1.40
Servings: 12 servings
Pork & Chili Burritos Recipe brought to you by Recipe Ideas
Categories: Chili; Dutch Oven; Meat; Mexican; Pork
The History of Recipes
It is possible to read the history of meal recipes way back into distant history, in fact as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, mostly, these old records were just very simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to historians are some stone tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Closer to modern times, we find two interesting recipe books which were published in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the indian food that is served today, but instead descriptions of the types of food on the tables of the nobility of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for an explosion in publications on food, the majority of which are kept safe in academic collections. During the succeeding few centuries, the powerful and rich tried to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes common in their social group. By the time we get to the twentieth century, cookbooks are starting to become popular mostly as a result of more people being able to read, people having increased free time and disposable income. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Pork & Chili Burritos recipe.
