Make big burritos at home

Mary Ann Kauchak/Columnist
Published: March 26, 2008

When the Chipotle ™ restaurant chain appeared on the fast-food scene, my 23-year-old son, Matt, sang its praises.

“Mom, you’ve got to try it!“ he said. “It’s fresh and organic, too!“

Matt and all his vegan friends frequented the restaurant and loved it. I finally stepped foot in one a few months ago and WOW! I suggest you visit with an empty stomach or you will leave the establishment feeling like the stuffed burrito you just consumed! The assembly-line method in which they “build” your order allows the entrée selections to become bigger than life! My favorite is the carnitas.

Craving them the other day I asked, “how hard can they be to make?“ I turned to a Southwest cookbook (that was a gift) and my trusty Crock Pot.

The original version simmers the meat in water on the stove like you would a corned beef. Browning comes later. I did the reverse and spent less time in the kitchen! Using a nonstick skillet and high heat, I browned my pork roast extensively to incur the best flavor possible. Once removed from the heat and slightly cooled, I rubbed the roast with cumin and placed it in the Crock Pot with a few crushed garlic cloves. No water is needed. Six hours on HIGH and the tender meat pulls apart. Fresh salsa, homemade guacamole, warm tortillas and cheese cap off this dish.

Use any size roast available and freeze leftover meat for another day. Add some beans and rice, (I use a box of Zatarain’s ™ black beans and rice and mix in a can of drained Mexicorn™). My simple wine Margaritas turn this into a festive meal. Ole!

CARNITAS

Pork butt roast (trim fat)

Cumin powder

Garlic cloves to taste (smashed)

Brown roast in nonstick skillet over medium-high heat until nicely browned all over. Let cool slightly. Rub roast with cumin to taste and place in Crock Pot with smashed garlic. Cook on high six hours on high until meat shreds with a fork.

GUACAMOLE

2 ripe avocados, peeled and diced

2 teaspoons dried, minced onio

Lemon juice to taste

Salt to taste

In a small mixing bowl, reconstitute dried onion with a few drops of water. Let stand five minutes. When onion is softened, add diced avocado and mash with a fork to desired consistency. Season with lemon juice and salt to taste. Serve immediately.

WINE MARGARITAS

1 cup dry white wine

1 cup liquid margarita mix

1 cup ice

Place all ingredients in blender and “ole”!

Mary Ann Kauchak lives in Lake Ridge. Her third cookbook, “SHORTCUTS, TOO,“ is now available at Ye Olde Dominion Wine Shoppe in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA, 22195.