Ingredients
-
1
-
1
-
4
-
3
-
2
-
2
-
5
-
1
-
1/2 - 1
-
1
-
-
-
-
-
Directions
Mexicali Meat Burritos,This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, “California Heritage Continues”. Good for OAMC!
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Steps
|
1
Done
|
Preheat Oven to 250f. |
|
2
Done
|
Place Pork Roast in a Large Dutch Oven. |
|
3
Done
|
Add Remaining Ingredients and Stir to Mix Well. |
|
4
Done
|
Cover and Bake in the Oven For 7-8 Hours or Until Beans Are Tender. I Usually Put It in the Night Before and Cook Overnight. Sometimes It Takes a Bit Longer the Next Day, Depending on How Cold the Ingredients Are and How Old the Beans Are! |
|
5
Done
|
(check from Time to Time and Add More Water If Mixture Gets Too Dry). |
|
6
Done
|
When Done, Remove the Meat from the Pan and Shred in Bite-Size Pieces. (i Find Just Stirring It Well When It Is Done Breaks Up the Meat Sufficiently). |
|
7
Done
|
Return Meat to Pan and Stir. |
|
8
Done
|
This Should Be the Consistency of Chili. |
|
9
Done
|
Season to Taste. |
|
10
Done
|
to Assemble, Place a Warm Tortilla on a Plate, Top With Mexicali Meat. |
