Easy Pork Burrito Filling and Cilantro Lime Rice
Easy Restaurant Style Recipes Using a Slow Cooker and Rice Maker
Feed a crowd this simple braised pork filling, or use the leftovers later for a quick meal. Using kitchen appliances such as Crock-pots and electric rice cookers greatly simplify recipes. Slow cookers do not require pre-heating or stirring, so cooks are free to do other tasks while meals cook. Rice-cookers vary widely in style, size, and price; however, many of the better models also make soup and steam vegetables.
Slow Cooked Carnitas Burrito Filling(Gluten Free)
- 4-6 Lb bone in pork butt or shoulder roast
- 1/2 Large yellow or white onion, diced
- 4 Cloves of garlic, pressed OR 1 Tbsp garlic powder
- 1Tbsp + 2 tsp Oregano
- 2 tsp cumin seeds OR 1 tsp ground cumin
- 1/4 tsp black pepper
- 2 Bay leaves
- 1/2 Cup water
- 3 T lemon juice
- Salt to taste
Combine all ingredients in a 6qt or larger slow cooker, and cover. Cook on low setting 8-10 hours. Shred the meat with a fork, and remove bones. Serve over cilantro lime rice, with fresh salsa, sour cream, guacamole, and shredded cheddar cheese. Cooked filling may be frozen for later use. Makes 8-12 servings.
Cilantro Lime Rice(Gluten Free)
For a vegetarian version use water in place of chicken broth.
- 8 Oz dried white rice
- 1/4 C fresh or bottled lime juice
- Approximately 50 Sprigs fresh cilantro
- 2 C Water or Chicken Broth
- Salt to taste
Remove dry or wilted cilantro. Fold cilantro in half and twist tightly. Dice twisted cilantro by cutting at 1/4 Inch intervals along roll with a sharp knife or kitchen shears. Combine all ingredients in an Electric Rice cooker. (Check with manufacturer for model capacity) Cooking time is approximately 30 minutes, but can vary by model. Fluff with a fork. Serves 3-6 people.
Cook Once, Eat All Week
The Pork burrito recipe given above makes a large quantity. Use the meat in pork enchiladas, or re-heat it by sauteing cold pork n a skillet over medium heat, for 5 minutes. To make Carnitas Tortas- Mexican style hot sandwiches, re-heat the braised pork filling and fill purchased gluten free buns with meat, diced onions, sliced avocados, and top with shredded pepper jack cheese.
Pork enchiladas
For a Gluten Free version use 505 Organic Red Chile Sauce in place of enchilada sauce and corn tortillas rather than flour.
- 3 C cooked shredded pork
- 1 Dozen small corn or flour tortillas
- 1-12 oz Can enchilada sauce
- 8 oz shredded cheddar cheese, divided in half
- sliced black olives (optional)
Preheat the oven to 350 Degrees. Combine pork and one half of the cheese. Divide the cheese and pork mixture among the tortillas. Roll each tortilla around the filling, placing each one seam side down in an 8" x 10" Rectangular baking dish. Make a single layer of rolled enchiladas to cover the bottom of the dish. Spread the enchilada sauce over the top, and cover with olives and cheese. Cover and bake in pre-heated oven for 45 minutes or until cheese is melted and sauce bubbles. Serves 4-6.
Alternately, casserole may be frozen for up to a month in 2 6" x 6" sealed microwavable containers. To re-heat, microwave covered, on 50% power for approximately 30 minutes. Each casserole serves 2-3 people.
Related Articles:
http://food-allergies.suite101.com/article.cfm/condiments_for_celiacs_disease
http://food-allergies.suite101.com/article.cfm/glutenfree_fast_food_options
