Wednesday, June 29, 2011

Grilled Pork Burritos with Fresh Tomato Salsa

I was in the mood to grill..I know..shocker.. and wanted to do something different with pork. This recipe is fresh, delicious and healthy. If you are casein free simply omit the sour cream and substitute guacamole instead. I hope you find this recipe helpful.

Here is how:
1. To make the salsa, mix together in a medium bowl:
- 1/2 cup diced onion
- 1 1/2 cups diced tomatoes
- 2 Tbs. finely chopped cilantro
- 1 Tbs. extra virgin olive oil
- 2 tsp. fresh lime juice
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper

2. To make the rub, in a small bowl mix:
- 1/2 tsp. pure chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper

3. Take 2 pounds on bone-in pork shoulder steaks and allow them to stand at room temperature 20-30 minutes before grilling. Lightly brush the pork with some olive oil and season with the rub.

4. In a medium saucepan over low heat, warm 1 can of refried beans for about 10 minutes, stirring occasionally.

5. Grill the pork over direct medium heat until the meat is firm and no longer pink in the center, 5-7 minutes, turning once. Cut the pork into cubes.

6. Grill 8 corn tortillas (Mission brand is gluten free) over direct medium heat until lightly marked and warm, about 30 seconds per side. Lay the tortillas on a work surface.

7. Spoon the refried bans in the center of each tortilla, spreading them within 1 inch from the edge. Evenly divide the pork and salsa over the beans. Spoon some sour cream on top and fold the tortilla over to eat. Note: I also dusted mine with some chipotle pepper on top for a little extra spice.

Here is to healthy grilling with flavor! xo

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