Sunday, January 25, 2015

Puerco Asado, Frijole Pintos y Queso Burrito






     Marinated Roast Pork, Pinto Bean & Cheese Burrito!
     The way burritos were made 40 years ago is different than how they are made today in modern chain restaurants.  Classic burritos were made with only meat, chiles, cheese or beans.  Modern burritos add all sorts of cheap fillings like rice, lettuce, tomatoes and sour cream to cheapen the cost.
     In the old day's, burritos were not just wrapped with a lukewarm tortilla and served as is.  After the tortilla was wrapped around the filling, the burrito was grilled or baked till the tortilla gained a few toasted highlights and the burrito was piping hot.  Finishing a burrito the old fashioned way really does make a difference
     A restaurant would have lost every customer by putting rice in a burrito 40 years ago.  Taquerias in the southwest are just about the only place to find old fashioned burritos that contain no cheap fillers.  Home made burritos can easily be made with the old fashioned standards that made burritos famous.  Today's Puerco Asado & Bean Burrito recipe is made the old fashioned way with no cheap fillers!

     *This entire recipe yields 2 medium size burritos or 1 large burrito!

     Puerco Asado:
     Asado basically means highly seasoned or marinated then grilled or slow roasted.  
     Step 1: Place a 12 ounce lean boneless pork shoulder steak in a mixing bowl.
     Add sea salt and black pepper.
     Add 1/2 teaspoon of ground anatto.
     Add 1/2 teaspoon of Spanish Paprika.
     Add 1/2 teaspoon of ground chile guajillo.
     Add 1 pinch of garlic powder.
     Add 1/4 teaspoon of cumin.
     Add 1/4 teaspoon of coriander.
     Add 1 tablespoon of vegetable oil.
     Add 1/2 teaspoon of lime juice.
     Toss the pork steak in the marinade till it is thoroughly coated.
     Refrigerate the pork steak and let it marinate for 3 to 4 hours.
     Step 2:  Place the pork in a roasting pan.
     Use a rubber spatula to pour any of the extra marinade over the pork, so nothing is wasted.
     Slow roast the pork in a 280º to 300ºF oven, till the meat becomes fully cooked and tender enough to shred.
     Step 3:  Allow the pork asado to cool to room temperature.
     Shred or finely chop the pork meat and set it aside.  (Save the pan drippings.)

     Pork Asado and Frijole Pintos Burrito Stuffing:
     This stuffing is not made by simply combining refritos with pork asada like at an average antojitos shop.  The ingredients are simmered together to create a very rich tasting thick burrito filling, which is a little bit more fancy.
     Step 1:  Coarsely mash 3/4 cup of pre-cooked or canned pinto beans.  (Use a fork or a potato masher.)
     Place the mashed pinto beans in a sauce pot.
     Step 2:  Add the reserved shredded pork asado.
     Add 1/2 tablespoon of roasted lard or roasted pork asado pan drippings.
     Add enough water to cover the meat with an extra 1/2" of water.  (About 2 1/2 cups.)
     Add 1/4 cup of small chopped onion.
     Add 1/4 cup of small chopped green bell pepper.
     Add 1 tablespoon of minced jalapeño pepper.
     Add 1/4 cup chopped tomato.
     Add 1 tablespoon of chopped cilantro.
     Add 1 chopped green onion.
     Add 1 clove of chopped garlic.
     Add 1/2 teaspoon of Spanish Paprika.
     Add 1 pinch of crushed dried chile pequin.  (Optional spicy heat!)
     Add 1/4 teaspoon of cumin.
     Add 1/2 teaspoon of ground anatto.
     Adjust the seasoning with sea salt and black pepper.
     Step 2:  Bring broth to a gentle boil over medium heat.
     Reduce the temperature to very low heat.
     Slowly simmer the ingredients for about 1 hour, till the ingredients become very tender.
     Add water if necessary to keep the mixture wet.
     Step 3:  After the ingredients are tender and the flavors meld, simmer and reduce till the excess liquid in the pot has nearly evaporated and the mixture becomes a thick stiff consistency.
     Keep the pork asado and bean burrito filling warm over very low heat.

     Puerco Asado, Frijole Pintos y Queso Burrito:
     Step 1:  Place a little bit (just a few tablespoons) of mixed grated Queso Oaxaca and grated cheddar cheese across the middle of a large flour tortilla.  (12" flour tortillas for 2 medium size burritos and a 14" to 16" flour tortilla for a large burrito)
     Mound the pork asado mixture across the middle of the burrito over the cheese.  (For a medium size burrito, use about 1/2 of the burrito filling.)
     Step 2:  Roll the tortilla into a burrito cylinder shape.  (Leave one end open for medium size burritos and one seal both ends on large burritos.)
     Step 3:  Place the burrito on a baking pan.
     Bake the burrito in a 350ºF oven, till light toasted highlights appear on the tortilla and the burrito is piping hot.
     Let the burrito cool for 1 minute.
   
     Presentation:
     In the old days, burritos were only served with sauces and no excess garnishes at antojitos shops!
     Place the burrito on a plate.
     Spoon some salsa verde and red chile pepper sauce of your choice on the plate.  (Canned sauce are okay, but home made sauces are best!)
     Plate Garnish:  lettuce leaf - chopped tomato - sour cream - chopped green onions.
   
     A great burrito munch, a little bit of good tequila and listening to some mariachi music while sitting in the shade on the patio.  Life simply does not get much better than this! 

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