Deconstructed Smoky Pork Burrito
with charred poblano and salsa fresca over cilantro lime rice; topped with smoky crema.
Deconstructed Smoky Pork Burrito
with charred poblano and salsa fresca over cilantro lime rice; topped with smoky crema.
Cooking Instructions
- 1
In a small pot, combine rice, three-quarter cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until racist tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
- 2
While rice cooks, finally diced tomato. Halve, peel, and cut onion into half inch thick wedges. Mince a few wedges until you have 1tbsp for the salsa. Zest and quarter lime. Core, deseed, and dice poblano. Mince cilantro.
- 3
In a small bowl, combine tomato, minced onion, a pinch of cilantro, and a big squeeze of lime juice. Season with salt.
- 4
In a second bowl, combine sour cream, paprika, and ground pepper flake. Stir in teaspoon of water until mixture reaches a drizzling consistency.
- 5
Heat a drizzle of oil in a medium pan over medium high heat. Add poblano and onion wedges. Season with salt. Cook while stirring occasionally until softened and lightly chard, 7 to 9 minutes. Transfer to a bowl.
- 6
- 7
Heat another drizzle of oil and same pan over medium high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces until browned, 4 to 6 minutes.
- 8
Stir in Tex-Mex paste and 1/4 cup water until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1 to 2 minutes more. Turn off heat.
- 9
Fluff rice with a fork. Stir in lime zest and half the cilantro. Season with salt and pepper.
- 10
Layer rice, pork, charred veggies, salsa, then drizzle crema. Top with any remaining cilantro and pan sauce.
- 11
Serve and Enjoy!
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