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Bake-Off® Contest 43, 2008
Arlington, Virginia

Spicy Mole Pork Burritos

Mole, which translates to "concoction," is a traditional Mexican sauce that brings a spicy punch to these pork burritos.

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  • prep time 35 min
  • total time 1 hr 5 min
  • ingredients 23
  • servings 14
 

Ingredients

Burritos

1/2
cup uncooked regular long-grain white rice
1
cup water
1
small onion, finely chopped (1/4 cup)
2
cloves garlic, finely chopped
2
teaspoons chili powder
1
teaspoon ground cumin
1/4
teaspoon ground cinnamon
1/2
teaspoon salt
1
chipotle chile in adobo sauce, finely chopped
2
tablespoons apricot preserves
2
tablespoons Old El Paso® chopped green chiles (from 4.5-oz can)
1/4
cup raisins
2
teaspoons unsweetened regular or dark baking cocoa
2
tablespoons finely ground almonds
1
lb lean ground pork
1/2
cup reduced-sodium chicken broth
1
can (10 oz) Old El Paso® mild enchilada sauce
1
can (15 oz) pinto beans, drained, rinsed
14
Old El Paso® flour tortillas for burritos (from two 11-oz packages)
2
cups shredded sharp Cheddar cheese (8 oz)

Garnishes

1 1/2
cups sour cream
Cilantro sprigs
Yellow corn tortilla chips, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook rice in water as directed on package. Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.
  • 2 In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • 3 Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.
  • 4 Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.
  • 5 To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips.
  • 1 Cook rice in water as directed on package. Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.
  • 2 In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • 3 Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.
  • 4 Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.
  • 5 To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
55mg
55%;
Sodium
740mg
740%;
Total Carbohydrate
41g
41%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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