Texas Port Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 boneless pork shoulder roast, cubed (3-4 lb.)1 tsp. salt1/2 tsp. black pepper2 Tbs. canola oil2 cans (10 oz.) enchilada sauce1 large onion, thinly sliced2 medium carrots, thinly sliced2 cans (2.25 oz.) sliced ripe black olives, drained1/2 cup chicken broth2 Tbs. ground cumin3 garlic cloves, minced2 tsp. dried oregano2 Tbs. all purpose flour1 cup (8 oz.) sour cream1/2 cup minced fresh cilantro10 flour tortillas (8")2 cups (8 oz.) shredded Mexican cheese
Sprinkle port with salt and pepper. In large skillet, brown meat in oil in batches. Transfer to 3 quart slow cooker. Combine enchilada sauce, onion, carrots, olives, broth, cumin, garlic, oregano; pour over meat. Cover/cook on low for 6-8 hours. Combine flour, sour cream; stir into meat mixture. Cover/cook on high 30 minutes. Stir in cilantro. Spoon 2/3 cup pork mixture on each tortilla; top with 3 Tbs. cheese; roll up tightly.
*Makes 10 burritos*
Number of Servings: 10
Recipe submitted by SparkPeople user TEFFYBUNCH1.
*Makes 10 burritos*
Number of Servings: 10
Recipe submitted by SparkPeople user TEFFYBUNCH1.
Nutritional Info Amount Per Serving
- Calories: 605.1
- Total Fat: 29.9 g
- Cholesterol: 134.4 mg
- Sodium: 1,391.2 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 2.1 g
- Protein: 48.8 g
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