{"id":79,"date":"2008-02-21T04:00:19","date_gmt":"2008-02-21T11:00:19","guid":{"rendered":"https:\/\/blog.ernstrom.net\/?p=79"},"modified":"2008-02-21T04:00:19","modified_gmt":"2008-02-21T11:00:19","slug":"sweet-pork-burritos","status":"publish","type":"post","link":"https:\/\/blog.ernstrom.net\/?p=79","title":{"rendered":"Sweet Pork Burritos"},"content":{"rendered":"<p><strong>Sweet Pork Burritos<\/strong> (Costa Vida Knockoff)<\/p>\n<p>The following recipe(s) are my best guess at Costa Vida&#8217;s Sweet Pork Burrito &#8211; so far. With any luck we will be able to improve the recipe even more after the <a target=\"_blank\" href=\"https:\/\/blog.ernstrom.net\/?p=78\">taste-off<\/a>. If you haven&#8217;t already read about that, you should.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Burrito.png\" \/><\/p>\n<p>To make a Sweet Pork Burrito, add the following (in this order) to your tortilla <em>(recipes below)<\/em>:<\/p>\n<ul>\n<li>Black Beans (or Pinto if it suits your fancy)<\/li>\n<li>Cilantro Lime Rice<\/li>\n<li>Sweet Pork<\/li>\n<li>Green Chile Enchilada sauce<\/li>\n<li>Mozzarella Cheese<\/li>\n<\/ul>\n<p>Smother with additional sauce and cheese if desired. Throw it in the oven or microwave to melt the cheese.<\/p>\n<p>And on the side:<\/p>\n<ul>\n<li>Green Leaf Lettuce<\/li>\n<li>Pico de Gallo<\/li>\n<\/ul>\n<p><strong>Black Beans,<\/strong> I just used the canned variety &#8211; and heated them on the stove.<br \/>\nOne can is enough for five or six burritos.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Beans.png\" \/><\/p>\n<p><strong>Cilantro Lime Rice.<\/strong> Recipe makes enough for 6-8 burritos.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Rice.png\" \/><\/p>\n<blockquote><p><strong>Cilantro Lime Rice<\/strong><\/p>\n<p>2 cups rice<br \/>\n2 cups water<br \/>\n1\/2 cup lime juice<br \/>\nchopped cilantro (use about 1\/2 of the bunch)<\/p>\n<p>Add everything to a pot. Bring to a boil. Cover, turn off heat, and let stand on the burner for 20 minutes.<\/p>\n<p>I imagine you can do this in a rice cooker &#8211; But I&#8217;ve actually never used one.<\/p><\/blockquote>\n<p><strong>Sweet Pork.<\/strong> This makes lots &#8211; I&#8217;d estimate enough for 20 burritos. Leftovers freeze.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Pork.png\" \/><\/p>\n<blockquote><p><strong>Sweet Pork<br \/>\n<\/strong><em>This recipe is very similar to <a target=\"_blank\" href=\"http:\/\/gravesfamilymeanderings.blogspot.com\/2008_01_01_archive.html#427503769443268081\">Felicia&#8217;s<\/a>, but the ratios are a little different. The size of the roast is approx. &#8211; A little bigger\/smaller should be fine.<\/em><br \/>\n4 lb. pork roast (I used a rump)<br \/>\n2 cups brown sugar<br \/>\n1 (12-14 oz.) jar salsa<br \/>\n2 cans Coke (24 oz. or 2 1\/2 cups)<\/p>\n<p>Place roast in crock pot, fill half way with water and cook for 6-8 hours<br \/>\nDiscard water.<br \/>\nShred meat and return to the crock pot<\/p>\n<p>Combine sugar, salsa, and coke in a seperate bowl.<br \/>\nAdd mixture to the meat in the crock pot.<br \/>\nCook an additional 3 hours. Stir occasionally.<\/p><\/blockquote>\n<p><strong>Green Chile Enchilada Sauce.<\/strong> This stuff in a can worked great for me.<br \/>\nI purchased mild &#8211; but Dave says that the temperature is closer to Costa Vida&#8217;s medium salsa. So use sparingly if you can&#8217;t take the heat.<br \/>\nOne can should be good for 4-6 burritos depending on how heavily used it is.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Sauce.png\" \/><\/p>\n<p>Finally, add shredded cheese. Smother if you&#8217;d like.<\/p>\n<p>And on the side. . .<\/p>\n<p>Costa Vida typically offers &#8220;lettuce and pico&#8221; &#8211; if you&#8217;d like to add this side to finish off the meal, then do the following:<\/p>\n<p>Add cut green leaf lettuce to the plate, and make Pico De Gallo (recipe below)<\/p>\n<p><strong>Pico De Gallo.<\/strong> Recipe taken from <a target=\"_blank\" href=\"http:\/\/thepioneerwomancooks.com\/2007\/06\/pico_de_gallo_a.html\">The Pioneer Woman Cooks<\/a>.<br \/>\nBelieve it or not, the grocery store was actually all out of Jalepeno peppers when I went, so I made mine with Anaheim.<br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Pico.png\" \/><\/p>\n<blockquote><p><strong>Pico De Gallo<\/strong><\/p>\n<p>5 Roma tomatoes (firm, not soft)<br \/>\n1\/2 large or 1 small onion<br \/>\n3 jalapeno peppers<br \/>\ncilantro<br \/>\nlime juice<br \/>\nsalt<\/p>\n<p>Basically its chop\/dice, add and stir. Lime juice and salt are added to taste. Visit the link above if you want a step-by-step.<\/p><\/blockquote>\n<p>And there you have it. Sweet Pork Burrito &#8211; Costa Vida style.<br \/>\n<em>(Note: the pork added to the top of the burrito is decorative, and is strictly optional)<\/em><br \/>\n<img decoding=\"async\" align=\"middle\" src=\"https:\/\/blog.ernstrom.net\/wp-content\/uploads\/2008\/02.20_CostaVida_Burrito.png\" \/><br \/>\nServe with sour cream and\/or guacamole if you so desire.<\/p>\n<p>One of these days I may try to make homemade flour tortillas. Hopefully I can get them a little thinner and a little bigger. If anyone happens to have a good recipe, please pass it along.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sweet Pork Burritos (Costa Vida Knockoff) The following recipe(s) are my best guess at Costa Vida&#8217;s Sweet Pork Burrito &#8211; so far. With any luck we will be able to improve the recipe even more after the taste-off. If you haven&#8217;t already read about that, you should. To make a Sweet Pork Burrito, add the [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=\/wp\/v2\/posts\/79","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=79"}],"version-history":[{"count":0,"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=\/wp\/v2\/posts\/79\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.ernstrom.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}