Hot-and-Spicy Pork Burritos |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1/4 cup lime juice |
2 1/2 tablespoons dried crushed red pepper |
1 tablespoon chili powder |
1 tablespoon hot chili powder |
1 1/2 teaspoons dried oregano |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper (optional) |
1 (10 1/2-ounce) can low-sodium chicken broth |
2 pounds lean, boneless center-cut loin pork chops (1/3 inch thick) |
16 (6-inch) flour tortillas |
2 cups shredded lettuce |
1 (8-ounce) carton plain nonfat yogurt |
Directions:
1. Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.
2. Bake chops in marinade, covered, at 325° for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.
3. Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.
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