These Sunset Burritos Grandes are the ultimate comfort food, featuring tender pork shoulder marinated in a smoky blend of dried chilies, tequila, and lemon juice. The meat is grilled until crusty and juicy, then wrapped in warm tortillas alongside fluffy Spanish rice, warm pinto beans, and cool guacamole. This dish balances heat, acidity, and richness perfectly. It’s an ideal choice for weekend gatherings, family dinners, or anytime you crave a hearty, flavorful Mexican-inspired meal. The make-ahead marinade allows for deep flavor development, making it easier to entertain.
Sunset’S Burritos Grandes *Jb
Description
These Sunset Burritos Grandes are the ultimate comfort food, featuring tender pork shoulder marinated in a smoky blend of dried chilies, tequila, and lemon juice. The meat is grilled until crusty and juicy, then wrapped in warm tortillas alongside fluffy Spanish rice, warm pinto beans, and cool guacamole. This dish balances heat, acidity, and richness perfectly. It&# 226;ÂÂs an ideal choice for weekend gatherings, family dinners, or anytime you crave a hearty, flavorful Mexican-inspired meal. The make-ahead marinade allows for deep flavor development, making it easier to entertain.Ingredients
Directions
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Prepare the marinade by stemming and seeding 4-6 California chilies and whisking them in a blender until finely ground.
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Add 1/3 cup tequila, 1/4 cup lemon juice, 1/4 cup water, 3 garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, and 3/4 teaspoon salt to the blender; puree until smooth.
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Trim 1 1/4 pounds pork butt and cut across the grain into 1/2-inch thick slices, about 3-4 inches long.
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Place pork slices in a bowl and coat thoroughly with the chili-tequila marinade.
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Cover and refrigerate for at least 15 minutes, or up to 24 hours for deeper flavor.
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Preheat a barbecue grill to medium-high heat; oil the grates.
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Thread the marinated pork strips onto metal skewers, leaving space between pieces for even cooking.
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Brush remaining marinade over the meat and grill, turning often, until well browned and cooked through, about 20 minutes.
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Meanwhile, make Spanish rice: In a saucepan over high heat, bring 3/4 cup water, 1/2 cup long-grain white rice, 1/4 cup tomato sauce, and 1/4 teaspoon salt to a boil.
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Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.
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Heat beans: Place one 15-ounce can of pinto or red beans with their liquid in a small pan and cook over medium-high heat until bubbling, about 5 minutes.
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Warm tortillas on the grill for 30-40 seconds per side until lightly browned but still pliable; keep warm under foil.
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Remove cooked pork from skewers and slice into 1/4-inch wide strips.
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To assemble, lay a tortilla flat and spread 1/4 cup guacamole and 1 tablespoon sour cream near one edge.
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Layer pork strips, warm beans, Spanish rice, crumbled cotija or jack cheese, 1/4 cup red salsa, and chopped cilantro on top.
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Fold in the sides and roll up tightly to enclose the filling.
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Serve immediately with additional salsa on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105.0kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1.1g6%
- Cholesterol 51.0mg17%
- Sodium 1005.5mg42%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
burrito, mexican, pork, grilled, tequila, chili, rice, beans, guacamole, marinade, bbq, dinner, family, comfort food, spicy, smoky, tortilla, cilantro, salsa, weeknight
