Tijuana Burritos de Cerda

Tijuana Burritos de Cerda
Tijuana Pork Burritos
Makes 6 servings

Thin slices of pork are seasoned, then grilled and chopped, for this type of pork burrito typical in Tijuana. The pork is wrapped in a soft flour tortilla along with avocado salsa, and shredded lettuce. Flour tortillas are used a great deal along the border of northern Mexico. Maggi is a bottled seasoning extract that's widely used in Mexican cooking. Look for it in Mexican markets.

1 pound lean pork (such as pork loin), sliced about 1/2-inch thick
2 large garlic cloves, finely chopped
1 teaspoon Maggi seasoning extract or Worcestershire sauce
1 teaspoon Chipotle and Tomatillo Sauce (archives) or 1 mashed canned
chipotle chile en adobo
1 teaspoon vegetable oil
1 large ripe avocado (Hass variety preferred)
1 medium tomato, seeded and finely chopped
1/4 medium white onion, finely chopped 1 serrano chile, finely chopped
2 tablespoons chopped fresh cilantro
Juice of 1 fresh lime
1/4 teaspoon salt
6 (7-inch) flour tortillas Shredded lettuce

Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin.
Put the meat in a pie plate.

In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil.
Spoon over the meat, and turn the slices several times to coat with the marinade.
Marinate the meat 25 to 30 minutes.

Meanwhile, in a medium bowl mash the avocado with a fork.
Add the tomato, onion, serrano, cilantro, lime juice, and salt.
Stir gently to mix.
Heat a nonstick skillet over medium-high heat.
Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked
through, 3 to 4 minutes total.

Remove the meat to a cutting board and chop into bite-size pieces.
Transfer the chopped pork to a bowl.
Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet.
Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa.

Add 1/6 of the chopped grilled pork, and some shredded lettuce.
Fold in the sides and roll the tortilla into a cylinder.

Repeat with the remaining tortillas.
Serve warm.

Source : The All_Around_Cooking mailer on yahoogroups.com