Mindful Sodexo 
Soft whole wheat wrap with rich pork birria, cilantro lime rice, pinto beans, fresh pico de gallo, and cheese served with warm broth
Nutrition Facts:
Calories: 500, Protein: 15g, Sat. Fat: 6g, Sodium: 680mg, Fiber: 9g
Prep Time: 15 to 20 minutes Cook time: 20 to 25 minutes plus up to 3 hours for braising pork Yield: 4 servings; 1 burrito per serving Difficulty level: Intermediate
Birria Pulled Pork Burrito
Ingredients
Prepare
Birria Pulled Pork Burrito
- 4 (10-inch) whole wheat tortillas
- 2 cups Cilantro Lime Rice
- 1 cup drained and rinsed low-sodium canned pinto beans
- 1/2 cup Pico de Gallo
- 1/2 cup part-skim shredded mozzarella cheese
- 8 ounces (about 1 1/3 to 1 1/2 cups) shredded Birria Pork
- 1 cup reserved birria broth
- 1. Steam or griddle the tortilla to soften it.
- 2. Place the following ingredients in order on the bottom third of the tortilla:
- 1/2 cup cilantro lime rice
- 1/4 cup beans
- 2 tablespoons pico de gallo
- 2 tablespoons cheese
- 2 ounces pork (heaping 1/3 cup). - 3. Heat a skillet over medium-low heat. Roll the wraps tightly and place the seam on a warm griddle or skillet to seal.
- 4. Cut each wrap in half on the bias and enjoy immediately with 1/4 cup reserved pork birria broth!
Birria Pork (makes about 1 1/4 to 1 1/2 pounds of cooked pork and 6 to 8 cups of braising liquid)
- 2 pounds of boneless pork butt, fat, and silverskin removed and cut into 2-inch pieces
- 1/4 cup canola oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 2 cups chopped yellow onions
- 2 tablespoons finely chopped garlic
- 4 cups chopped Roma tomatoes (about 1 1/2 pounds raw)
- 1 seeded and chopped poblano pepper
- 8 cups low-sodium chicken broth
- 8 ounces dried guajillo chiles, stems removed and broken into 1-inch pieces
- 1 tablespoon dried thyme
- 1 tablespoon dried Mexican oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon dried marjoram
- 1 tablespoon ground cumin
- 1 tablespoon chipotle chili powder
- 1. Heat a large stock pot over medium heat. Add the oil, and when it shimmers, add the pork, salt, and pepper. Cook for 4 minutes.
- 2. Add the onions, garlic, tomatoes, and poblano peppers and cook for another 4 minutes until the vegetables begin to soften.
- 3. Add the chicken broth and guajillo chiles.
- 4. Stir and reduce the heat to low. Simmer for 3 hours, occasionally skimming off the fat during cooking. Cook until the pork is tender and shreds easily.
- 5. Alternatively, heat the oil in an electric multicooker or pressure cooker. Cook the pork, salt, pepper, and vegetables as described above. Add the chicken broth and guajillo chiles, seal, and cook for 40 minutes on high pressure. Carefully vent according to the multicooker instructions.
- 6. Drain the liquid and set it aside when the pork is cooked. Place the meat and vegetables in a large bowl or the bowl of a stand mixer with a paddle attachment. Shred the meat and mix it with the vegetables, then add the thyme, oregano, cinnamon, marjoram, ground cumin, chipotle powder, and 2 cups of the reserved pork cooking liquid.
- 7. Keep warm until ready to use or cool quickly in shallow pans, then cover and keep refrigerated for up to 5 days.
Cilantro Lime Rice
- 1 1/2 teaspoons canola oil
- 1/3 cup very finely chopped yellow onions
- 1 1/2 teaspoons very finely chopped garlic (about 1 clove)
- 1/2 cup white rice
- 1 cup low-sodium vegetable broth
- Juice and zest of 1/4 of a lime
- 2 tablespoons very finely chopped cilantro
- 1/8 teaspoon ground black pepper
- 1. Heat the oil in a heavy pot over medium heat. Add the onions and cook for 3 to 5 minutes until translucent.
- 2. Add the garlic and cook for 1 minute until aromatic. Add the rice and stir for a minute until the rice is coated with oil.
- 3. Add the vegetable broth and bring to a simmer, stirring to prevent sticking. Reduce the heat to low and cover the pot. Cook for 18 to 20 minutes until the rice is tender and the water is absorbed.
- 4. Remove the rice from the heat and fold in the lime juice, zest, cilantro, and black pepper.
Pico de Gallo (makes 1 cup)
- 1 1/2 teaspoon lime juice
- 1 small tomato chopped into 1/4-inch pieces (about 1/2 cup)
- 1/4 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon very finely chopped jalapeno
- 2 teaspoons chopped cilantro
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon kosher salt
- 1. NOTE: Use gloves to handle peppers. Pepper juice can burn the eyes. Wash hands thoroughly with soap and water after
handling peppers.
Combine all the ingredients in a bowl. Mix well to combine. - 2. Cover and keep in the refrigerator until ready to use. For optimal freshness, use pico de gallo within a day of preparation.
Chef Tips:
- To save time, consider asking the butcher at the grocery store to cut the pork or seeing if a local Hispanic or Asian grocery store has precut pork, as described above. It may be labeled "pork for carnitas."
- If you cannot find Mexican oregano or marjoram for the birria pork, use 2 tablespoons of Greek or Italian oregano and a pinch of fennel, anise, or lemon zest.
- Consider using a food processor to chop the onions and garlic quickly for the rice and then chop the ingredients for the pico de gallo.
- Store-bought pico de gallo can help speed up preparation. If choosing, look at the label to choose lower sodium options.
