Thursday: Burrito Bar
This is a good one for nights when we can’t all be together, at one table, at the same time. I like to prep all toppings/fillings prior to the first round of dinner and keep them in resealable containers for the next shift – I am NOT cooking 3 times.
Serves: 4 Prep: 20 Cooking: 20
For the Pork
1-1 ½ lbs pork tenderloin - 1” cubed
8 soft flour tortillas
For the Beans
16 ozs. black beans
1 poblano pepper, diced or 1 4 oz can green chiles
Crema or sour cream
1 avocado, halved, pitted, peeled, and chopped
4-6 ozs Monterey Jack, shredded for at least 1 cup
Cube the pork tenderloin.
Shred lettuce, quarter limes, and shred cheese.
Heat oil in a skillet over medium high heat. Add pork and cook for 2-3 minutes until just brown.
Remove from heat and tent with foil.
Drain beans of approximately ½ of their liquid and together with chiles, warm through over medium heat.
Warm the tortillas by placing them, stacked, in a foil pouch in the oven for 5-7 minutes. Don’t let them become dried out and crisp - you will not be able to roll them properly.
Present pork, beans and all your filling options for your crew. This is where they get creative – everything inside? Just pork and crema inside with everything else on top? All cheese burrito?