These burritos are the best ever! But they are super time intensive, so its nice to get a crowd in on the dinner. Give everyone an assignment and then eat pot luck style. These are great for a crowd because they are so versatile.
You can add whatever you want to your burrito. Just be sure and have all the fixings on hand: giant tortillas, salsa, tomatoes, avacado, sour cream, cheese, etc.
Shredded Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...
1 c brown sugar
1 c red enchilada sauce
Cilantro Lime Rice
3 cups chicken stock
3 c white rice
4 tsp garlic, minced
1 Tb canola oil
2 Tb fresh lime juice
1/2 bunch of cilantro
1/2 onion
1 can green chilies
Blend cilantro, onion, and chilies in food processor. Add all ingredients to rice cooker and cook per directions. (you can use minute rice too, but I have never bought or used it so I dont know how to change it up)
Garlic Black Beans
1 can black beans (I use cooked beans from my food storage)
1/3 c tomato juice
2 cloves garlic, minced (1 tsp)
1 tsp cumin
2 Tb canola oil
1/2 tsp salt
2 Tb chopped cilantro
Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm.
Creamy Tomatillo Dressing
3 tomatillos, peeled and quartered
juice of 1/2 lime
1/2 c buttermilk
1/2 c mayonnaise
1/2 c sour cream
1 pkg dry buttermilk ranch dressing
1 c fresh chopped cilantro
6 green onions with ends, chopped
2 cloves garlic, minced (1 tsp)
3 tsp sugar
1 jalapeno, sliced thin - add to taste
Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.
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