Try this Texas Pork Burritos recipe, or contribute your own.
Suggest a better descriptionSprinkle pork with salt and pepper. In a large skillet, brown meat in oil in batches. Transfer to a 3-qt. slow cooker. Combine the enchilada sauce, onion, olives, broth, cumin, garlic and oregano; pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Combine flour and sour cream; stir into meat mixture. Cover and cook on high for 30 minutes or until thickened. Stir in cilantro.
Spoon 2/3 cup pork mixture onto each tortilla; top with about 3 tablespoons cheese. Roll up tightly.
I usually use a little more cilantro and sour cream than it calls for and I just use whatever cheese I have on hand (usually colby/monterrey jack). The sauce mixture is soupier than I thought it would be so I also ladle some of the sauce on top of the burrito as well and garnish with a bit more cheese.
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Serving Size: 1 Serving (26g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 57 | ||
Calories from Fat: 53 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 285mg | 10 % | |
Potassium 38.7mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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