Cooking and Baking

How do *you* prep meat for burritos?

Cooking for an apartment of four guys, I make burritos probably every couple of weeks. They're tasty, cheap, easy to toy around with, and one of the few things I can make and count on having leftovers for lunches. But I feel like I'm falling into a bit of a rut in terms of creativity. I've concocted a braised pork recipe that I like enough that I haven't felt like trying to invent anything new, considering the first couple of attempts are almost guaranteed to not be as good as the tried and true. So, I'm reaching out to all of you to help re-broaden my horizons: what's your favorite way to prepare burrito filling?

For the record, my current stand-by is:
2 dried guajillo peppers, stemmed, seeded, and toasted
3 cloves garlic, pan roasted
2 canned chipotles en adobo, rinsed of the adobo sauce
1 tsp adobo sauce
1 tsp cumin seeds, toasted
1 Tbsp olive oil
1 Tbsp cider vinegar
1/2 cup water

Toss ingredients in the blender and let it do its thing. Use as braising liquid for pork shoulder (1-1.5 lbs). Cook pork until easily shredded and serve with normal burrito fixins (guac, salsa, rice, onions, black/pinto beans, cheese, whatever).

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: