Goya's Chipotle Pork Burrito
Ingredients
- ¾ cup Goya Mojo Chipotle Marinade, divided
- 1 1 to 1¼ lb pork tenderloin, trimmed
- 1 large sweet onion, cut into ¾-inch slices.
- Goya Ancho Salsita, to taste
- 4 Goya flour tortillas – burritos
- 2 cups Goya yellow rice, cooked
- 1 can Goya pinto beans, drained
- 2 medium tomatoes (8 oz), diced
- ¼ cup cilantro, coarsely chopped
- ⅓ cup sour cream
Instructions
- Place ½ cup Goya Mojo Chipotle in a food storage bag.
- Cut pork in half crosswise; cut the thicker piece in half lengthwise.
- Place pork in the bag, seal, and toss together until evenly coated.
- Marinate for at least 20 minutes (can marinate refrigerated, for up to 8 hours).
- Preheat grill to medium. Grill pork turning once, until temperature reaches 145℉ on an instant read thermometer (about 10 minutes).
- Grill onion slices, brushing with marinade and turning once, until softened (about 10 minutes).
- Let pork rest for 10 minutes and thinly slice crosswise.
- Coarsely chop the onions.
- Horizontally drizzle the Ancho Salsita to taste across the center of a tortilla. Spread in a 2-inch band.
- Top with pork, onions, rice, beans, tomatoes and cilantro.
- Fold the bottom edge of each tortilla up and over the filling. Fold opposite sides in over the filling and roll up from the bottom. Place seam-side down and serve warm with additional Salsita and sour cream.
Notes
Note: You can reduce the rice to 1 and 1/3 cups if you feel these are too full. To make these vegetarian, substitute two large portabello mushrooms for the pork tenderloin.
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