An Inspired Cook

Today is the 12th anniversary of An Inspired Cook. I’m proud of the content and how I’ve grown as a better cook over the years. In the beginning, I tried to put out 2 – 3 posts a week but these days I enjoy taking time in between traveling around New Mexico to explore our beautiful state as well as sampling some of the best food along the way. This past year I’ve been taking photos of our favorite dishes from some of the restaurants we’ve visited on our day trips and also here in Albuquerque. We try to seek out where the locals eat, sometimes in a little mountain town or a food truck at an art festival. Sometimes you find the best food at a little unknown cafe out in the middle of nowhere. One day I will put together a “best of” list but today I’m going to share the accidental burrito that changed my perspective on how to build a burrito. The plan was to make some green chile sauce with pork to smother burritos or enchiladas. I had an end piece of a tender pork loin that I saved to go in the sauce. I cut it into small bits and then stir fried the pork with some green chile salt. As the sauce simmered and cooked down it seemed obvious that this would make a delicious filling by scooping out the pork and green chile to fill a couple of tortillas. And there was enough sauce leftover to smother the burritos. It was one of the best tasting burritos I’ve ever made, however I didn’t measure the ingredients or take pictures so this is take two. I made enough for 2 burritos but it can be easily doubled or tripled. You can also substitute ground beef, chicken or steak in place of the pork.

Take a piece of lean pork and chop into small bits. You’ll need approximately 8 – 12 ounces for 2 burritos, depending on what size of tortilla you use. I had 8 inch flour tortillas (medium sized) and used 10 ounces of pork.

In a small dutch oven cook the pork bits with a drizzle of olive oil. Sprinkle with green chile salt to season the pork. I make my own green chile salt with 1 part green chile powder to 1 part sea salt. Order Green Chile Powder here.

Cook until browned over all sides. When cooked throughout, remove to a bowl lined with a paper towel.

Add a tablespoon of oil back to the pan with a tablespoon of flour to make a roux. Stir together over medium heat and scrape up the bits of cooked pork from the bottom of the pan.

Next, add the chopped green chile and chicken broth to the roux.

I always give green chile sauce a spritz of lime, it makes all the difference.

Add the pork back to the sauce and bring to a boil. Reduce the heat to medium and simmer the sauce as the liquid evaporates.

As the liquid evaporates, it will become a thicker sauce.

I always warm my tortillas over an open flame. Flip and move them every few seconds to keep from burning. They will puff up and have a slight crispness to them.

Use an oven safe plate to assemble your burrito. Scoop out some of the pork and green chile with a slotted spoon to fill your tortilla, then fold each end around the filling. Turn the burrito over and spoon some of the sauce over top. Add grated cheese and place under the broiler to melt the cheese.

Burrito #2 out from under the broiler. Make sure to use oven mitts to remove from the oven, the plate will be hot. Garnish with any combination of chopped tomato, onion, avocado, jalapeno, roasted corn, garlic, lime juice and salt. Add a dollop of sour cream on the side if you like.

Pork and Green Chile Burritos

8 – 12 ounces of lean Pork, cut into fine bits
Green Chile Salt, ratio is 1 part Green Chile Powder to 1 part Sea Salt
1 tablespoon Oil, I used Olive oil plus more for drizzling
1 tablespoon Flour
1 cup Green Chile, roasted, peeled and chopped
1 cup Chicken Broth
Spritz of Lime Juice
1 cup Grated Cheddar Cheese
1/2 teaspoon Green Chile Salt (1 part green chile powder / 1 part sea salt)
2 (8 inch) Flour Tortillas
Garnish with any combination of chopped tomatoes, onion, avocado, jalapeno, roasted corn, cilantro, lime juice and salt
Sour Cream, optional

Heat a small dutch oven or cast iron skillet over medium heat. Add a small drizzle of olive oil and fry pork. Sprinkle green chile salt over the pork as you stir the pot. When pork is cooked throughout, remove to a bowl lined with a paper towel.

Using the pan you just cooked the pork in, add a tablespoon of oil and flour to the pan and stir to make a roux. When it begins to bubble, add the chopped green chile to the pan and stir. Add the chicken stock and a spritz of lime juice. Bring the cooked pork back to the mix and bring to a boil. Let the sauce simmer as half of the liquid evaporates leaving a thick sauce.

Crisp flour tortillas by setting them on top of an open flame of a gas stove. Turn and move them every few seconds as they begin to puff up and slightly char around the edges. Place the tortilla on an oven safe plate, Use a slotted spoon to spoon some of the pork and green chile onto the middle of your tortilla. Fold the ends over it to make your burrito. Turn it over so that the folded sides are underneath. Spoon some of the remaining sauce over the burrito and add grated cheese.

Place the plated burrito under the broiler until the cheese has melted in with the sauce. Garnish with any combination of chopped tomatoes, onion, avocado, jalapeno, roasted corn, lime juice and salt. Optional: a dollop of sour cream.

Makes 2 medium burritos

**If you don’t have a gas stove to prep the tortillas, just place them in the microwave for 20 seconds and assemble as instructed above.