Pork and green chilli burritos
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 750g skinless pork shoulder, cut into large cubes
- oil
- 2 cloves garlic, crushed
- 1 tbsp smoked paprika
- 1 tsp oregano
- 2 tbsp light muscovado
- 200ml cider
- 2-3 green chillies, finely sliced
- 200g soured cream
- a small bunch coriander, chopped
- finely sliced red onion
- 1 lemon, juiced
- 6 flour tortillas, large
Method
- STEP 1
Heat the oven to 160c/140cfan/gas3. Put the pork in a bowl with 1 tbsp oil and the garlic, paprika, oregano and sugar and use your hands to combine everything thoroughly. Tip into a casserole, add the cider, put on the lid and cook for 1 ½ hours.
- STEP 2
Fold the green chilli into the soured cream with the coriander and season well. mix the red onion and lemon juice together.
- STEP 3
Take the lid off the pork and cook for a further 20 minutes or until most of the liquid has evaporated and the meat is very tender. Pull the cubes of pork apart with a fork to break them down a little. steam or microwave the tortillas for a few minutes to make them pliable.
- STEP 4
Fill each tortilla with onion, pork and chilli soured cream, keeping everything in the centre. Fold the base up and the top down and then roll the sides in to enclose the filling.
