Recipes from Mexico :: Mexican Main Dishes Meat
2 c. refried beans
1 (2 1/2 pound) boneless fresh pork butt roast
1 c. chopped white onion
1 carrot, sliced
1 clove garlic, minced
1 tsp. salt
1/2 tsp. dried epazote
1/2 tsp. ground cumin
1/2 tsp. coriander seeds, lightly crushed
Water
Fresh tomato salsa
12 (8-in.) flour tortillas
2 med. firm, ripe avocados, pared, pitted and diced
Scallions
Place pork, onion, sliced carrot, garlic, salt, epazote, cumin and coriander seeds in large Dutch oven. Add just enough water to cover pork. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until pork is tender, 2 to 2 1/2 hours.
Preheat oven to 350 degrees fahrenheit. Remove pork from cooking liquid; strain and reserve 2 c. of the liquid. Place pork on rack in roasting pan. Roast, turning once, until well-browned, 40 to 45 mins. Trim and discard outer fat from pork. Using 2 forks, pull pork into coarse shreds. Combine pork and reserved cooking liquid in med. skillet. Cook and stir over med. heat until pork is in an even way moistened and hot, 3 to 5 mins.
If not freshly made, soften and warm tortillas. Reheat beans, if necessary. For each burrito, place 1/12 of the beans crosswise in a row on lower half of 1 tortilla; spread out slightly. Top with 1/12 each pork, tomato salsa, avocado and cheese, in that order. Fold right edge of tortilla over filling; fold bottom edge over filling and loosely roll up, leaving left end of burrito open. Place 2 burritos on each serving plate. Garnish with carrot sticks and scallions; serve immediately.
