Shredded Pork Smothered Burritos

I love Mexican food… it’s my FAVORITE! Recently my son and his girlfriend got me “hooked” on Shredded Pork Smothered Burritos at a local restaurant, so when I saw a recipe on Pinterest for something that looked similar, I was determined to try and make it at home!Shredded Pork Smothered Burritos / The Grateful Girl Cooks!
So I made them…a few days ago. I ended up merging 2 recipes together, added a few tweaks of my own – and I have to tell you…they were fantastic! Our oldest son joined us for dinner and we all agreed these were absolutely “restaurant quality” burritos – delicious…and HUGE!

My cooking experiment was a bit time-consuming, because I also made a mole sauce (one of the ingredients in the red sauce) instead of going to the store and purchasing it (couldn’t help myself…I was curious). I made enough of both sauces used in this recipe (mole and red) to make another batch of these delicious burritos in the future, so my time investment will pay off next time I make these…and there will definitely be a next time! If you love Mexican food as much as I do, you will LOVE these burritos!

I used leftover pork from a roast I cooked in my crock pot for this recipe (see my notes in the directions below). If you want to make this meal quicker and easier to prepare, buy a can of mole sauce in the Hispanic section of your grocery store and use shredded rotisserie chicken or leftover pork or shredded roast beef, and it will shave down your prep time, with the same great results! My other tip is to prepare the amazingly delicious red sauce ahead of time…then these will be really quick to prepare! *(Did I mention just how fantastic the red sauce is? Not sure I will ever buy canned enchilada sauce ever again!)

Here’s what I did:  First I made the red sauce:
Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce. Here is a link to my recipe: DIY Mexican Mole Sauce.

Shredded Pork Smothered Burritos / The Grateful Girl Cooks!

Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!
Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn’t stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

To make the burritos:
For the sake of this recipe, I am going to start with the assumption that you already have cooked pork (or chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe- I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred. (If not, then throw a small seasoned pork roast or chicken breasts in the crock pot with some water and salsa…and let it cook…all day, in order to be “shred-able”).

Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.

Shredded Pork Smothered Burrito / The Grateful Gil Cooks!
To assemble the burritos:
Preheat your oven’s broiler. (Make sure your plates are oven-proof– just sayin’).
Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don’t spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot – most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Ladle red sauce over the top of burrito; sprinkle with a good amount of cheese like this:

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!). Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro.

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!

Serve (remember plates are hot) and ENJOY! These are truly wonderful and taste like you ordered them in a restaurant. The red sauce is awesome!

Shredded Pork Smothered Burrito / The Grateful Girl Cooks!Shredded Pork Smothered Burritos / The Grateful Girl Cooks!
Recipe adapted from: http: http://www.nutmegnanny.com/2013/05/03/smothered-burritos-tortilla-land-giveaway/

Shredded Pork Smothered Burritos
 
Prep time
Cook time
Total time
 
Phenomenal tasting shredded pork burritos, covered in a homemade red sauce... just like you ordered it at a Mexican restaurant!
As Prepared By:
Recipe type: Entree
Cuisine: Mexican
Serves: 6 burritos
Ingredients
For the red sauce: (you will have some sauce leftover; it freezes well and you'll have it for next time!)
  • ½ cup vegetable shortening
  • ¾ cup all purpose flour
  • 1 heaping tablespoon mole sauce (found in Hispanic section) Want to make it yourself? See link below.
  • 4 cups beef stock
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • ½ teaspoon oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon garlic powder
  • ¼-1/2 teaspoon red pepper flakes
  • ½ cup milk
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 can water (use the tomato sauce cans)
For the burritos:
  • 3 cups precooked pork, shredded (can substitute shredded chicken or beef if you prefer)
  • 1 packet taco seasoning
  • ½ medium onion, chopped
  • ½ green pepper, chopped
  • 1½ cups cooked white rice
  • 1- 16 oz. can spicy refried beans
  • 3 ladles of the prepared Red Sauce
  • 6 flour tortillas (burrito size)
  • 2 cups Pepper Jack cheese, grated
  • 2 cups Cheddar cheese, grated
  • ½ cup guacamole (for garnish)
  • ½ cup sour cream (for garnish)
  • ½ cup shredded lettuce (for garnish)
  • ¼ cup Cilantro, chopped (for garnish)
Directions
To make the red sauce: Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce ** If you wish to make your own, here is the link to the recipe http://thegratefulgirlcooks.blogspot.com/2014/03/mole-sauce.html
  1. Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.
  2. Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn't stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
For the burrito filling: For the length and sake of this recipe, I am going to start with the assumption that you already have cooked pork (chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe- I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred. (If not, then throw a small seasoned pork roast or chicken breasts in the crock pot with some water and salsa...and let it cook...all day, in order to be "shred-able").
  1. Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and ¼ cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.
  2. Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.
To assemble the burritos: Preheat your oven's broiler. (Make sure your plates are oven-proof- just sayin').
  1. Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.
  2. Ladle red sauce over the top of burrito and sprinkle with a good amount of cheese.
  3. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).
  4. Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro.
  5. Serve (remember plates are hot) and ENJOY! These are truly wonderful and taste like you ordered them in a restaurant. The red sauce is awesome!
Notes
The prep time does not include time to cook/shred pork. I like to cook and shred the meat (pork or chicken work equally well) the day before (or early in the day), so it is ready to fill tortillas with, prior to meal time. I also like to make the sauce ahead of time. If sauce and meat are pre-cooked, this really is a snap to assemble, cook, and serve!

 

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