Grilled Pulled Pork Burritos

RECIPE BY TIFFANI THIESSEN

Cilantro Rice

1 1⁄4 cups long-grain white rice

1 cup fresh cilantro stems and leaves, plus 1⁄4 cup roughly chopped cilantro leaves for serving

1 small red onion, roughly chopped (about 1 cup)

1⁄2 cup Mexican beer or other lager- style beer

3 garlic cloves, smashed

1 1⁄2 teaspoons kosher salt

2 tablespoons vegetable oil

1 1⁄4 cups low-sodium chicken stock 1⁄2 lime

Chipotle Pinto Beans

2 tablespoons vegetable oil

1 vine-ripened tomato, diced (about 3⁄4 cup)

4 garlic cloves, minced

2 tablespoons finely chopped chipotle in adobo

2 teaspoons ground Mexican or Italian oregano leaves

2 teaspoons ground cumin 2 teaspoons kosher salt

2 (15-ounce) cans pinto beans, drained, with 1⁄2 cup liquid reserved

Make the cilantro rice: In a medium bowl, add the rice and cover with cold water. Drain. Repeat twice more, or until the drained water runs almost clear. On the final drain, make sure to remove as much excess water as possible. Set aside.

In a blender, combine the cilantro stems and leaves, onion, beer, garlic, and salt. Blend until the cilantro and garlic are pureed and the mixture is bright green. Set aside.

Heat the oil in a 2-quart saucepan with a tight-fitting lid or a Dutch oven over medium heat. Add the rice and cook, stirring often, to coat the rice in oil and evaporate any remaining water, about 2 minutes. If the rice begins to stick to the bottom of the pan, scrape the bottom with your spoon to release the rice. Add the pureed cilantro mixture and cook until the beer reduces almost completely and the raw onion flavor is cooked out, about another 2 minutes. Scrape the bottom of the pan again to release any rice. Add the stock, bring to a boil, reduce to a simmer, and cover. Cook over low heat until the rice is tender, about 20 minutes. Remove the pot from the heat. Let the rice sit, covered, until all the liquid has been absorbed and the rice is tender and fluffy, about 6 minutes. Remove the lid and squeeze the lime over the rice, followed by a sprinkling of the chopped cilantro. Gently fluff the rice with a fork to combine. Set aside and cover to keep warm.

To Assemble

4 (10-inch) flour tortillas

2 1⁄2 cups pulled pork

1 cup shredded cheese (I like pepper Jack here)

Vegetable oil

Crema, hot sauce, sour cream, guacamole, or salsa, for serving

Make the beans: Heat the oil in a medium saucepan over medium-low heat. Add the tomato, garlic, chipotle in adobo, oregano, cumin, and salt. Cook, stirring constantly, until the tomatoes melt and become a sauce and the garlic and spices are toasted, about 6 minutes. Add the beans and their reserved liquid and cook, stirring often, until the beans are heated through and the flavors have melded, about 5 minutes. Cover and set aside.

Assemble the burritos: Lay a tortilla on a clean work surface. Add a quarter of the rice (about 3⁄4 cup) in a strip down the center, leaving about a 1-inch border on the two edges. Top the rice evenly with a quarter each of the beans, pulled pork, and cheese. Fold one of the longer sides of the tortilla up and over the filling, pulling it tight against the filling. Fold the two shorter sides of the burrito in toward the center and continue rolling the burrito to seal. Lay the burrito seam side down and repeat with the remaining 3 burritos.

Heat a large cast-iron pan or sauté pan over medium-low heat and add enough vegetable oil to just lightly coat the pan. Add a burrito seam side down and cook, rotating every minute or so, until golden brown on all sides and the edge is sealed, 4 to 5 minutes. Repeat with the remaining burritos. Serve with sour cream, guacamole, and/or salsa, if desired.