Sweet Pork Burrito
SWEET PORK BURRITO
Cafe Rio Copycat Recipe
For the Sauce:
1 small can diced green chilies
1 (7 oz.) can salsa verde
1/2 cup chicken broth
2 teaspoon sugar
1 teaspoon salt
Combine all ingredients in small sauce pan. Bring to a boil, then reduce heat and let simmer for at least 20 minutes. Serve warm. You can also refrigerate it overnight after simmering if you are making it in advance. Just reheat in the small saucepan before serving.
For the Burrito:
1 large tortilla shell
1 large scoop rice (see sidebar for recipe)
1 large scoop beans (see sidebar for recipe)
1 large scoop sweet pork (see sidebar for recipe)
shredded Monterey Jack cheese, to taste
Green Enchilada Sauce (see recipe above)
pico de gallo (see sidebar for recipe)
guacamole (see sidebar for recipe)
Add rice, beans, pork and cheese in large tortilla shell to form the burrito. Slather with a big ladle full of the green enchilada sauce and top with additional Monterey Jack cheese. Place in the oven at 450 degrees until cheese is melted. Serve with lettuce, pico de gallo, guacamole, and/or sour cream on the side.
Notes: At Cafe Rio you may cheese from other meat fillers such as fire roasted chicken or steak and shredded chicken or beef as well. (See sidebar for these recipes.)
The restaurant also allows you to order your burrito enchilada style. To make these at home, follow the recipe above and add substitute red enchilada sauce and yellow Mexican cheese on top of the burrito before you place it in the oven.