Spanish Hacienda Pork Wraps
Spicy pork in chile sauce with cooked rice and shredded Brick cheese wrapped in flour tortillas.
2 tablespoons vegetable oil - divided use
1 pound boneless pork loin, finely cubed
2 cups sweet onions, chopped
1 cup green or red chile salsa
1/2 cup ripe olives, chopped
2 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
Hot pepper sauce, to taste (optional)
1 1/3 cups hot cooked rice
4 burrito-size flour tortillas, steamed
1 cup (4 ounces) Wisconsin Brick Cheese, shredded (or for more heat, use 1/2 cup Wisconsin Habañero Jack Cheese)*
- Heat 1 tablespoon oil in large skillet, and sauté pork and onion over high heat until browned; remove from the pan.
- Combine salsa, olives, chili powder, cornstarch, sugar, and cumin in the same skillet. Cook, stirring and scraping up the pork drippings, until the sauce is hot.
- Return pork mixture to the pan; heat through. Season with hot sauce, if desired.
- To assemble, spread 1/3 cup of hot rice in the center of each tortilla; top with a generous 3/4 cup of the pork mixture and 1/4 cup of cheese. Fold in two sides and then roll the tortilla around the filling.
Makes 4 servings.
*Wisconsin Cheddar Cheese or Wisconsin Monterey Jack Cheese can also be use.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.