Stuffed Pork and Pepper Burritos with Mango Salsa
PREP TIME: 30 minutes
2 green onions
½ red or green bell pepper
1 medium mango
1 medium tomato, seeded
Small bunch fresh cilantro
1 jalapeno; optional
1 tablespoon olive oil
Juice from 1 lime
1 large red bell pepper, chopped
1 shallot, diced
3 garlic cloves, minced
2 – 2 ½ cups Smithfield Dry Seasoned Rib meat, in Sweet & Smoky Kansas City Style BBQ
½ teaspoon salt
Ground black pepper
1 cup shredded mozzarella cheese
½ cup sour cream
½ cup medium-grain rice
½ teaspoon salt
¼ teaspoon EACH: paprika, chili powder
4 extra-large flour tortillas
1. Prepare the rice first in a small sauce pot.
a. Combine the rice with the appropriate ratio of water, according to package instructions. Season with salt, chili powder and paprika.
b. Cover and simmer until rice is cooked.
2. Next, prepare the mango salsa.
a. Dice all the ingredients and combine in a small bowl: green onions, bell pepper, mango, tomato, cilantro, and jalapeno. Season to taste with salt, olive oil and lime juice; set aside to marinate.
3. Prepare the filling.
a. Remove the pork rib meat from the bones and roughly chop; set aside.
b. Preheat a medium sized frying pan over medium heat and add ½ tablespoon of olive oil. Add the red bell pepper, shallot and garlic. Saute for 4 to 5 minutes until pepper is tender.
c. Add the pork rib meat, season the filling with salt and pepper and heat for about 2 minutes just to reheat the pork meat.
d. If using a grill pan, preheat it at this time over medium heat.
4. Assemble the burritos.
a. Spread about 2 tablespoons of sour cream in the center of each tortilla.
b. Add about ¼ cup of shredded mozzarella cheese.
c. Next, add about ¼ cup of the seasoned rice.
d. Layer on the pork and bell pepper filling.
e. Top with a few tablespoons of mango salsa.
f. Fold the burrito from the sides first, then roll.
5. Heat burritos about 2 to 3 minutes on each side on preheated grill pan or frying pan; until golden brown. Serve burritos with extra mango salsa, sour cream and hot sauce (optional) on the side.