Smothered burritos with orange-chipotle pork tenderloin

Smothered burritos with orange-chipotle pork tenderloin

I made this earlier this week but had to do it again because it was so fucking good. It has just the right heat and is full of flavor. It is filling, delicious, and beautiful, which is why I had to post it here again (posted it on /r/food earlier). I made it specifically for my mom's birthday to cater to the kind of things she likes.

So this recipe is made up of a bunch of components, and I didn’t skimp on any of them. I tried to use my favorite recipes for the different parts so that the whole would be just that much better. And it was totally worth it. So I’m going to give a recipe for each part and then give instructions on how to assemble and finish this thing.

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Components

• Grilled pork tenderloin with orange-chipotle sauce
• Seasoned black beans (can be made in advance)
• Cilantro-lime rice
• Sauteed bell peppers and onions
• Enchilada sauce (can be made in advance)

Grilled pork tenderloin with orange-chipotle sauce

Ingredients

• 3/4 cup orange juice, divided
• 2 T olive oil
• 2 T dark brown sugar
• 2 whole canned chipotle chiles in adobo plus 1 T sauce
• 2 medium cloves garlic
• 1 T salt
• 1 pork tenderloin trimmed of excess fat and silver skin

Instructions

1. Place 1/4 cup orange juice, olive oil, dark brown sugar, chipotles in adobo, adobo sauce, garlic, and salt in jar of a blender. Puree until chipotles and garlic are completely chopped.

2. Place pork loin in large resealable plastic bag. Pour in orange-chipotle marinade, seal, and toss to thoroughly coat loin with marinade. Place in refrigerator and marinate for 6 hours to overnight, turning occasionally.

3. Pour marinade from bag into small saucepan. Stir in remaining 1/2 cup of orange juice. Bring to boil over medium-high heat; reduce to heat to medium and cook until sauce has reduced in volume by half, about 15 minutes. Remove from heat and set aside.

4. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear pork over hot side of grill until browned on all sides, about 4-5 minutes per side. Move pork to cool side of the grill and brush with orange-chipotle sauce. Cover grill and continue to cook until an instant read thermometer reads 140°F when inserted into the thickest part of the pork loin, 15 to 30 minutes longer. Remove from grill, let stand for 15 minutes.

5. (If you’re using this recipe for the burritos.) Heat up a large pan with a little bit of oil on medium-high heat. While it’s heating up, dice up your pork into “carnita” size. Put the pork in the pan and then cover in all the remaining orange-chipotle sauce. Don’t let this go on for too long, maybe a minute or two. All you’re trying to do is get everything covered and heated up.

Chipotle enchilada sauce

Ingredients

• 1 onion, diced
• 3 T olive oil
• 2 cloves garlic, minced
• 1 28-oz can crushed tomatoes
• 2-5 canned chipotle chilis in adobo, chopped, plus 1-2 teaspoons of the adobo sauce (depending on how spicy you like it. I used 4.)
• 1 t cumin
• 1 t oregano
• 1 t chili powder
• salt and pepper, to taste

Instructions

Saute onion in olive oil until tender.

Add garlic, saute for about one minute (or until fragrant)

Add remaining ingredients and simmer for approximately 20 minutes

Blend until smooth. If too thick, add some water, maybe 2 T at a time.

Seasoned black beans

Ingredients

• 2 14.5 oz cans of black beans
• 1 medium jalapeno
• 1 clove garlic
• 2 green onions
• ½ t cumin
• 1 T olive oil
• Salt and pepper to taste

Instructions

Deseed and devein the jalapeno and finely dice. Thinly slice the white part of the green onions. Set the green part aside for garnishing. Mince the garlic. Add the onions, jalapeno, and olive oil to a pot and saute over medium heat for about 5 minutes or until the jalapeno and onions have softened. Add the garlic and cumin. Let them cook until fragrant. You need maybe a minute or two. Please don’t burn garlic.

Add the beans (do not drain) and heat through (another 5-10 minutes).

Clantro-lime rice

Ingredients

• 1 c. long grain white rice
• 2 c. water
• 1 t salt
• 1 bay leaf
• 1 T freshly squeezed lime juice
• 2 T finely chopped fresh cilantro

Instructions

Cook the rice with the salt and bay leaf in the water. Once it's cooked, add the lime juice and cilantro. And fluff the shit out of it. It's light, delicious, and goes great with so much. I make it all the time.

Sauteed bell peppers and onion

• ½ red bell pepper, sliced
• ½ yellow bell pepper, sliced
• ½ orange bell pepper, sliced
• ½ onion, sliced
• salt and pepper, to taste
• 1.5 T olive oil

Toss all the sliced ingredients in a bowl to coat. Sautee on medium heat until the onions have caramelized and everything’s nice, soft, and sexy.

Burrito assembly!

Okay, now that you have the components, you can build your burritos. You’ll need:

• Pork
• Rice
• Beans
• Enchilada sauce
• Peppers and onions
• Flour tortillas (I like the ones you have to actually cook. They have a better flavor.)
• Green parts of green onions, cut on the bias.
• Shredded cheddar cheese
• 2 T queso fresco
• 2 corn tortillas (for tortilla strips, if you want. Just cut this strips and fry them quickly in some vegetable oil until crispy and browned. Season with salt.)
• Cilantro sprigs
• Lime wedges
• Sliced avacado

Turn on the broiler in your oven and move the top rack to either the highest or second highest level in your oven, depending on how intense your broiler is. Heat up your tortillas and stuff it with a couple spoonfuls of rice, a ladle of beans, a few of the onions and bell peppers, and the pork. Tuck in the sides of your tortilla, and put your little burrito baby to bed, with the seam facing down onto a cast iron skillet. Make as many of them as you need. If you need to do more, I’m sure you could use a casserole dish, but it doesn’t look as awesome as cast iron.

Once you’ve got your burritos assembled, cover them with ladles of enchilada sauce. Then put the cheddar cheese on top of that. Throw the burritos into the oven and watch it come to life. Once the cheese is bubbling and maybe even charring a bit (5-6 minutes), take it out and put on the garnishes you want.

I served mine with shredded lettuce and pico de gallo.

bon appetit