"-L." > wrote in message
oups.com...
>
> cybercat wrote:
> > Pork chops on the bone were $2 a pound this week. I love this meat when
it
> > just falls apart, so I brown and braise it, usually with rosemary and
fresh
> > ground pepper.
> >
> > Those of you who cook pork this way, how do you serve it? What with?
> >
> > Usually I do Szechuan noodles with mushrooms and shredded cabbage, or
rice
> > and gravy and broc.
> >
> > Just looking for new ideas.
>
> I'd use it in a Mexican dish - like my Baked Burritos: Usually I
> sautee some garlic, onions and peppers (whatever kind I have), add some
> salsa, a bit of sweetener (either sugar in the raw or Karo), black
> pepper, chili powder, and whatever else I feel like (I usually add
> veggies like zuchini, broccoli and/or spinach). Add the meat and some
> cooked beans (optional). Wrap in tortillas with some cheese, and place
> in an oiled baking dish. Top with a little cheese, cover with oiled
> foil, and bake at 350F for 25 minutes.
>
> If you want to use it this way, I'd adjust the spice mixture a bit
> while cookin,g leaving out the rosemary and adding some chiles,
> oregano, a tad of cumin and some chili powder. You can brown them in a
> non-stick skillet, toss them in the crock pot and let them cook
> overnight. Cool and refridgerate. The next day (or whenever), use the
> meat as above.
>
> You can also do this with beef or chicken. It's a good way to use
> leftover meat, too.
>
> -L.
>

Okay, question, when you bake your burritos, do the tortillas come out
crispy or dry? Do you use flour or corn? I kind of like this idea as a
nice change and want to give it a shot.

kili