Easy, Excellent Summer Burritos

In the Kitchen with Caryn Ross

In The Heat Of Summer, Cooking Dinner Every Single Night Is The Last Thing You Want To Do!  How about two dinners with little work or fuss so you can practically take a night off? I have just the thing for you – it’s time to get your slow cooker out. These simple ingredients will yield two phenomenal south-of-the-border meals. The best part is that these dinners are a snap to put together and don’t skimp on big, bold flavors. Pork is especially easy to cook with since it takes on the flavors you choose. In this particular dish, the pineapple adds a sweet touch to offset the bold spiciness of the chipotle peppers. Feel free to cut back on the peppers if you are a “spice weenie” like me, and get ready to rock the most flavorful pork you will put in your mouth this summer.

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Chipotle Pork Burritos

4 t kosher salt

12 oz can beer, your choice

8 oz can pineapple tidbits

8 oz can crushed pineapple

1/4 c canned chipotle peppers in adobo sauce

1 package flour tortillas (burrito size)

1 can refried black beans, warmed

Toppings to taste: shredded cheddar cheese, lettuce, chopped cilantro, diced tomatoes, guacamole, sour cream, sliced radish, fresh lime juice
 
Rub tenderloins with salt and place in a 6 quart slow cooker. Pour beer and pineapple tidbits over the meat. In a small bowl, mix together the crushed pineapple and chipotle until smooth, and add to crockpot. Cover and cook on low 8 to 10 hours. Shred the pork and place it in a large bowl, then pour the pan drippings over the top and toss to coat. Divide the meat, saving one half in an airtight container to refrigerate for the Quick Chipotle Enchiladas recipe (or another round of chipotle burritos!) later in the week.

To assemble burrito: Spread refried beans over the middle of tortilla. Add chipotle pork, cheese, guacamole, sour cream, lettuce, diced tomatoes and sliced radish to taste and garnish with a bit of chopped cilantro and squeeze of fresh lime juice. Fold in the sides and roll.

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Quick Chipotle Enchiladas

12 corn tortillas

2 c cheddar cheese, shredded

1 lb package Schwab’s Brick Chili, heated

Fresh pico de gallo

Chopped cilantro

Preheat oven to 350 degrees. Prepare a 9" x 13" baking dish by lightly spraying it with nonstick cooking spray. Pour half of the warmed chili into the bottom of the baking dish. Spread it evenly over the bottom of the pan. Warm tortillas in the microwave for 30 seconds, then begin assembly of the enchiladas by placing one tortilla flat on the bottom of the baking dish. Place two heaping tablespoons of pork in the center of the tortilla and then top with some grated cheese. Roll up tortilla and place seam side down. Continue until all tortillas are rolled and placed side by side in the pan. Pour the remaining chili over the top and sprinkle with cheddar cheese. Bake for 30 minutes or until cheese is melting. To serve, top with pico de gallo and chopped cilantro.

Categories: Eat & Drink, Food Lover’s Guide