Recipe for Beer Braised Pork Burritos with Green Chili Enchilada Sauce
What You’ll Need
1 4-pound pork shoulder
4 cups cheddar jack cheese
I can refried black beans
1 can (15 ounces) chicken stock
2 tablespoons cumin
one cup sliced baby Portobello mushrooms(totally optional and untraditional but I love shrooms in cheese and meat)
1 can diced tomatoes
1 can tomato paste (the little one)
1 oil can Fosters lager (or whatever beer you have)
2 teaspoons of crushed red pepper flakes
1 large sweet onion
4 gloves of garlic
oil for browning
8 flour tortillas
1 large can (28 ounces) green chili enchilada sauce
Dutch oven, or a pot that you can throw in the oven
Disposable foil tray for easy clean up
Trim the fat and cube the meat into two inch pieces, chop the onion, slice the shrooms, and crush the garlic.
Put the dutch oven on medium/medium high heat. Add oil . When the oil is hot enough (almost smoking) add the meat and brown it up. Add pepper flakes, onions, shrooms, garlic and cook it for three or four minutes. Add your liquid (beer, stock, tomatoes, tomato paste). Mix well and kick up the heat to medium high/high until bubbly. Cover and place in a 350 degree preheated oven for 3 hours.
Cook the refried beans in a pot over low heat stirring often and making sure they don’t burn, add a bit of cheese to them if you like them creamy and cheesy! I do!
Coat the bottom of the foil pan with a layer of the green chili enchilada sauce.
Take the flour tortillas and drag them over a burner set to high to soften them up…maybe 10 seconds at the most. Don’t burn them! If this freaks you out…microwave them for 15 seconds or so. You want them pliable.
Add a thin layer of the refried beans to a tortilla, cheese, and with a slotted spoon dish out the pork, roll them up. After the initial roll over, fold in the sides to secure the filling. Finish rolling and add to the tray.
Repeat until you have used all the room in the tin. Go for 8! Cover the burritos with the rest of the enchilada sauce and cheese it up.
Cover with foil and bake in a preheated 350 degree oven for 45 minutes. Remove the foil and continue cooking until the cheese is melty and gooey. Keep an eye on it as burning the cheese on top can screw up the whole dealio!
Serve with guacamole and sour cream!