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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Servings 14

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( 33 ) Ratings

33 Ratings

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711cb861-3ff8-4d0a-9443-abb7fecd5540

Bake-Off® Contest 43, 2008

Mike Briggs

Arlington, Virginia

ingredients 23
Prep Time 35 min
Total Time 1 hr 5 min

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 SMUCKER'S® 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 Fisher® Chef's Naturals® 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

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Directions

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.

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;