Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz Dried ancho, New Mexico or
--California chilies (4-6)
1/3 c Tequila
1/4 c Lemon juice
3 Garlic cloves
1 tb Olive oil
1/2 ts Dried oregano
1 ts Salt
1 1/4 lb Pork butt (shoulder) trimmed
1/2 c Long-grain white rice
1/4 c Canned tomato sauce
1 cn (15 oz.) pinto or red beans
4 lg Or 6 regular flour tortillas
1 1/4 c Guacamole
1/3 c Sour cream
1 c Crumbled cotija cheese or
--shredded jack cheese
1 2/3 c Red salsa
1/2 c Chopped fresh cilantro

Tequila-chili marinade: Stem and seed chilies. Whirl in a blender
until finely ground. Add tequila, lemon juice, 1/4 c water, garlic,
oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the
grain into 1/2" thick slices 3-4" long. In a bowl, coat meat with
marinade. Chill airtight 15 min. to 24 hours.

On a large baking sheet, lay parallel about 2 inches apart 2 metal
skewers, each about 18 inches long. Lift meat from marinade and
thread each strip onto a pair of skewers. Pat with marinade from bowl.

Place skewered meat on an oiled barbecue grill over med-high heat
(close lid on gas grill). Cook, turning often, until meat is well
browned and crusty, about 20 minutes.

Spanish rice: Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring
3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil.
Reduce heat and simmer, covered, until liquid is absorbed; 15-20
minutes.

Beans: About 5 minutes before meat is done, place beans and their
liquid in a 1 qt pan and cook over med-high heat until bubbling,
about 5 minutes.

Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1
or 2 tortillas at a time on grill until lightly browned but still
soft, turning once, 30-40 secs. Stack on platter beneath foil to keep
warm.

Assembly: On a board, remove meat from skewers, cut into 1/4" wide
strips. Lay tortillas flat. Toward one edge of each, fill equally
with guacamole, sour cream, pork, beans (including most of the
liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and
roll up tightly to enclose. Add more salsa to taste.

Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg
sodium, 114 mg chol.

Reprinted from Sunset Magazine, May 1996.

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