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
Recipes as an idea can be found far back into distant history, in fact as far as ancient Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to historians is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of Roman times used a wide range of aromatic flavours, including a few you will know for example thyme, mint and dill. Over the succeeding few centuries, the powerful families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a result chefs and their recipes were greatly in demand. However, it was during the 1800s that cookery and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes of the day. When we get to the twentieth century, recipe publications were in high demand, as a result of increased literacy, more spare time and having more money. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Pork & Chili Burritos recipe.
