Oven-Crisped Burritos with Shredded Pork
| Yield: | 8 Servings |
| Categories: | Mexican, Pork |
| 1 1/2 | lb | Lean pork*; in 2-inch chunks |
| 3 | c | Hot water |
| 3 | tb | Distilled white vinegar |
| 1/4 | c | Green chili peppers; finely chopped |
| 1 | Clove garlic | |
| 1/2 | ts | Dried oregano; crumbled |
| 1/2 | ts | Ground cumin |
| Salt | ||
| 8 | Flour tortillas; each 8 inches in diameter | |
| 1/4 | c | Unsalted butter; melted OR margarine |
| AT TABLE OFFER | ||
| 2 | c | Cheddar cheese; shredded, or monterey jack cheese |
| 1 | c | Thick sour cream**; (8 ounces) |
| Bowls of salsa and guacamole |
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