BARBACOA PULLED PORK BURRITOEnjoy Mexican street food at home.
Follow this link to a Facebook video of me making this in my own kitchen.
INGREDIENTS - SERVES 4
4 12’’ Flour Tortilla Wraps
500g Barbacoa Pork (we sell this as a frozen product)
175g Long-grain or Basmati Rice
50g Jalapeno Chillies
1 Clove of Garlic
½ White Onion
65g Fresh Coriander, plus extra for garnish
475ml Vegetable or Chicken Stock, to cook the rice
20ml Fussels Rapeseed Oil
1 Tub of Frozen Guacamole
350g Fresh Tomatoes, diced
½ Red Onion
Pinch of salt
Juice of Half a Lime, plus extra for wedges
20ml El Yucateco Habanero Black Label Reserve Sauce
300g La Sierra whole black beans
5g Lime Pepper Seasoning
150ml Sour Cream
Set the oven to 170°C. Remove the Barbacoa Pork from it’s
packaging, place in a tray. Cover, and heat for around 10-15 mins
or until piping hot.
For the green rice, combine the Jalapenos, garlic, onion,
20g of the fresh coriander and 120ml of the chicken stock into a
food processor and blitz to a paste.
Heat the oil in a pan and cook the rice for a couple of minutes over
a medium heat. Add the jalapeno mixture, plus the remaining stock.
Turn the heat down, cover and cook for about 10 minutes. Once
cooked, add the remaining fresh coriander.
For the salsa, dice up the fresh tomatoes, combine with the
diced red onion, salt, Habenero Sauce, fresh coriander and lime juice.
Warm the black beans up in water with a little salt.
WHEN READY TO SERVE
Remove the pork from the oven and using two forks, gently
pull apart and mix with the cooking juices.
Warm a tortilla up in a pan or hot plate.
BUILD YOUR BURRITO
Spoon on some rice.
Add the pulled pork and some beans.
Spread some guacamole over and spoon over some salsa.
Dollop on some sour cream.
Sprinkle over the lime pepper seasoning.
Finish with some jalapenos, fresh coriander and a squeeze of
fresh lime juice.
Roll up and enjoy.
Ben Tollworthy, Somerset Foodie