Grilled Pork Burritos With Salsa Verde
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- 1 pound boneless pork loin chops, about 3/4-inch thick
- 2 teaspoons vegetable oil
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 2 pounds fresh tomatillos, husks discarded, rinsed and patted dry
- 1 jalapeno chile
- 1 ripe avocado, pitted, peeled and chopped
- 2/3 cup white onion, or yellow onion, chopped
- 1/3 cup cilantro leaves, packed
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- 1/4 teaspoon kosher salt
- pinch of sugar
- 6 "burrito sized" 10-inch flour tortillas, or whole grain tortillas
- 1 16-oz can fat-free refried beans, heated*
- 1 cup cooked white rice, heated
- 1 cup reduced-fat mexican blend four cheese, shredded
- 2 tablespoons fresh cilantro, chopped
- lime wedges , for serving
- *You can substitute black beans
- For Salsa Verde: Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeño on grill grate and cook, with the lid closed, turning them occasionally, until jalapeño skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeño. Seed jalapeño, reserving seeds.
- Pulse avocado, tomatillos and any juices, jalapeño (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth.For a spicier salsa, add seeds.Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.
- To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
- Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
- To assemble burrito: Chop pork into bite-sized pieces.For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla.Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate.Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
- Serve these fork-and-knife burritos garnished with a sprinkle of cheese and alongside a crisp green salad of iceberg lettuce with cherry tomatoes, corn kernels, sliced black olives and ranch dressing.
- Calories: 510 calories
- Protein: 32 grams
- Fat: 27 grams
- Sodium: 1070 milligrams
- Cholesterol: 115 milligrams
- Saturated Fat: 8 grams
- Carbohydrates: 34 grams
- Fiber: 2 grams
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