Name: Pork and Root Vegetables Burritos with Chili Colorado
Yield: Makes 8
Ingredients: 3 ounces dried ancho chilies* (about 6 large), stemmed, seeded; 2 pounds red bell peppers; 2/3 cup canned low-salt chicken broth; 6 tablespoons chopped fresh cilantro; 2 tablespoons minced garlic; 1 tablespoon chopped jalapeño chilies; 4 teaspoons balsamic vinegar; 1 teaspoon ground cumin; *available at Latin American markets and some supermarkets.; 2 1-pound pork butt strips; 3 tablespoons olive oil; 4 tablespoons (1/2 stick) butter; 2 cups chopped onions; 2 cups 1/2-inch pieces peeled russet potatoes; 2 cups 1/2-inch pieces peeled rutabagas; 2 cups 1/2-inch pieces peeled banana squash; 8 10-inch-diameter flour tortillas; 8 tablespoons chopped cilantro

At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.

Recipe information

Yield
Makes 8

Ingredients

Sauce

3 ounces dried ancho chilies* (about 6 large), stemmed, seeded

2 pounds red bell peppers

2/3 cup canned low-salt chicken broth

6 tablespoons chopped fresh cilantro

2 tablespoons minced garlic

1 tablespoon chopped jalapeño chilies

4 teaspoons balsamic vinegar

1 teaspoon ground cumin

*available at Latin American markets and some supermarkets.

Filling

2 1-pound pork butt strips

3 tablespoons olive oil

4 tablespoons (1/2 stick) butter

2 cups chopped onions

2 cups 1/2-inch pieces peeled russet potatoes

2 cups 1/2-inch pieces peeled rutabagas

2 cups 1/2-inch pieces peeled banana squash

8 10-inch-diameter flour tortillas

8 tablespoons chopped cilantro

Preparation

For sauce:
Step 1
Place ancho chilies in bowl. Cover with hot water; let stand until soft, about 1 hour. Drain. Coarsely chop chilies. Char bell peppers over flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes. Peel, seed and quarter peppers.
Step 2
Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeño chilies, balsamic vinegar and cumin in processor. Season with salt and pepper.
For filling:
Step 3
Preheat oven to 350°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add pork and brown on all sides, about 10 minutes. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes. Cool pork; chop coarsely. (Sauce and pork can be made 1 day ahead. Chill.)
Step 4
Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat. Add chopped onions and sauté until translucent, about 6 minutes. Add potatoes and sauté until beginning to brown, about 8 minutes. Stir in rutabagas and squash. Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes. Season filling to taste with salt and pepper.
Step 5
Butter large baking pan. Heat large nonstick skillet over medium-high heat. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side. Transfer to plate. Spoon 1/2 cup pork in 4-inch-long log down center of tortilla. Spoon 1 1/2 tablespoons sauce over pork. Top pork with 1/3 cup vegetable mixture. Spoon 1 1/2 tablespoons sauce over vegetables. Sprinkle with 1 tablespoon cilantro. Fold tortilla sides over filling, then roll up to enclose completely. Place seam side down in prepared baking pan. Repeat with remaining tortillas. Cover with foil. (Burritos can be prepared 6 hours ahead; refrigerate.)
Step 6
Preheat oven to 350°F. Bake burritos (covered) until hot, about 30 minutes. Serve burritos with remaining sauce.

TagsBurrito Wrap Southwestern American Pork Shoulder Pork Meat Ancho Chile Chile Vegetable Jalapeño Bell Pepper Rutabaga Root Vegetable Squash Main Dinner Lunch Dairy Free Nut Free Make Ahead Blender Gourmet

Recipe information

Ingredients

Sauce

Filling

Preparation

For sauce:

Step 1

Step 2

For filling:

Step 3

Step 4

Step 5

Step 6

Recipe notes