2 Dozen Burritos
Mama Ofi’s Chile Verde Burritos
Get a taste of Mama Ofi’s famous chile verde burritos that had people lining up around the block at lunch time. This is still a Berber family favorite, though no one makes it quite like Ofi!
- 2 pounds fresh tomatillos, or 3 cans (13 ounces each) tomatillos, including liquid. *
- 1 to 2 jalapeño chilies (depending on spiciness desired)
- 8 to 10 cloves garlic, peeled
- 1 large handful of cilantro (de-stemmed)
- 3 pounds pork loin roast, trimmed of fat and cut in 2-inch cubes
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 1 teaspoon salt
- 2 dozen Mi Rancho Simply Authentic Burrito Flour Tortillas
- ½ recipe refried beans (see separate recipe)
- 2 cups (about 8 ounces) grated Monterey Jack cheese
Remove papery husk from fresh tomatillos and stems from chilies. Combine tomatillos and chilies in a 2-quart saucepan and add water almost to cover. If using canned tomatillos, combine with the chilies without adding additional liquid. Bring to a boil, then reduce heat and simmer until soft (about 10 minutes). Drain, reserve the liquid, and set aside to cool slightly. In a food processor or blender, purée the drained tomatillos and chilies, garlic and cilantro. Set aside.
In a Dutch oven, brown the pork cubes in oil over medium-high heat, a few at a time. Add reserved tomatillo liquid to barely cover the meat, and then add onion. Simmer for 2 hours, covered, or until pork is fork-tender, stirring occasionally and checking to make certain pork has not dried out. Add additional tomatillo liquid or water, if necessary. Remove meat with a slotted spoon; let cool. Shred with fingers. Skim fat from meat-poaching liquid.
In a 2-quart saucepan, combine the shredded meat, the puréed tomatillo-chile sauce, salt, and 1 to 2 cups of the meat-poaching liquid, or enough to make a thin but not watery sauce. Simmer 30 to 40 minutes uncovered. Stir occasionally. Meanwhile, preheat oven to 350 degrees.
Wrap tortillas in aluminum foil and heat in oven 20 to 30 minutes, or until they are warmed through.
For each burrito, place about 2 tablespoons of Refried Beans in the center of a warm tortilla, then 3 tablespoons of the tomatillo-pork sauce.
Top with 2 tablespoons of grated cheese. Roll up and serve warm.
Makes about 2 dozen.
*Available in Latin American markets and well-stocked supermarkets