Picadillo pork burritos
10
Points®
Total time: 41 min • Prep: 30 min • Cook: 11 min • Serves: 4 • Difficulty: Easy
This picadillo filling can be used in different ways other than for burritos, which we called for here—you can serve it with rice and beans for a satisfying meal, or as a hearty topping for nachos. It's got all the good stuff that you and your guests will fawn over: pork tenderloin that's flavored with cumin and cinnamon, softened onions and garlic, salsa and raisins for color and texture, as well as crunchy toasted almonds, shredded Mexican cheese, and fresh cilantro. You'll love how well these seemingly diverse ingredients work with each other when they all come together in one dish.
Ingredients
Uncooked lean pork tenderloin
1 pound(s)
Ground cumin
1 tsp
Table salt
0.25 tsp
Ground cinnamon
0.25 tsp
Vegetable oil
1 tsp
Onion
1 small
Garlic
3 clove(s)
Salsa
0.667 cup(s)
Raisins
0.25 cup(s)
Slivered almonds (unsalted, no oil or sugar added)
3 Tbsp
Queso anejo Mexican cheese
0.333 cup(s), crumbled
Cilantro
2 Tbsp
Whole-wheat tortilla
4 tortilla(s), medium
Instructions
1
Place pork in a large bowl. Sprinkle with cumin, salt and cinnamon; toss well.
2
Heat oil in a large skillet over medium heat. Add onion and garlic; cook 3 minutes; stir occasionally. Add pork mixture; cook 2 minutes, stirring often. Add salsa and raisins; simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. Remove from heat; stir in almonds, cheese and cilantro.
3
Heat tortillas according to package directions. Spoon 3⁄4 cup pork mixture onto each tortilla; roll up.
4
Serving size: 1 burrito
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