One of my favorite places to eat when I’m in New Orleans is Juan’s Flying Burrito because I LOVE burritos and theirs just rock. My favorite burrito is the “Al Pastor” which combines slow cooked pork, pineapple salsa, jalapenos, beans and rice. So, you KNOW the first thing that I was gonna do with my slow cooked pork was recreate that burrito. Well, I’ll admit, I get lazy sometimes so I didn’t do it exactly the same but it still tastes mighty delicious and it’s only about a quarter of the cost. When I want to treat myself then I’ll go get the real thing!
|6 large||flour tortillas||$1.08|
|1 cup||uncooked rice||$0.44|
|2 cubes||chicken bouillon||$0.24|
|1 can||black beans||$0.87|
|12 oz.||pulled pork||$2.97|
|12 oz. (3 cups)||shredded cheese||$2.82|
|10 oz.||crushed pineapple||$0.92|
|1/2 cup||diced jalapenos (pickled)||$0.22|
|1 packet||taco seasoning||$0.50|
STEP 1: In a medium pot, bring 1 cup uncooked rice, 2 cups water and 2 chicken bouillon cubes to a boil with a lid in place. Once it comes to a rolling boil, reduce the heat to low and simmer for 45 minutes. That is your seasoned rice for the burritos.
STEP 2: In a skillet, heat the 12 oz. of shredded pork, 3/4 cup water and 1 packet of taco seasoning until it is thick, bubbly, well mixed and heated through. Remove from heat and save for burrito assembly.
STEP 3: Drain the black beans in a colander and rinse under cold water. Place the stack of tortillas on a plate and microwave for 30-45 seconds. The steam generated in the microwave will soften the tortillas and make them more pliable for rolling.
STEP 4: Begin the burrito assembly by placing 1/3 cup of cooked rice on the tortilla. Top with 1/3 cup beans, 2 oz. of seasoned pork, 1/2 cup cheese, crushed pineapple and diced jalapenos. Roll the burrito then wrap in foil. You can either keep the burritos in the refrigerator, ready to reheat (up to one week), or freeze them in a heavy duty freezer bag. Frozen burritos can easily be heated (after removing foil) in the microwave!
NOTE: My burritos are a little less fancy than Juan’s because I did not take the time to make pineapple salsa. Instead, I just used crushed pineapple from a can. Sometimes I guess you just have to sacrifice for time! Fresh red onion goes really well with pineapple so this would be a great place to use up any extra that you might have leftover from another recipe.
Next time I think I will also add a few springs of fresh cilantro just to brighten things up. Cilantro is very inexpensive and adds a lot of flavor (I’m kinda bummed I didn’t think of it before hand). Fresh jalapenos would also be amazing (and probably less costly than the pickled) but I went with pickled because the fresh are sometimes a little too spicy for my taste.
If anyone has an easy pineapple salsa recipe, I’d love to have it! Maybe next time I’ll do it up right and make the salsa!