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Saddle up and get ready to go on a smoky-flavored burrito ride! Wrapped in GOYA® Burritos Flour Tortillas, pork tenderloin is given a Tex-Mex twist with GOYA® Mojo Chipotle Marinade. Paired with delicious GOYA® Yellow Rice and GOYA® Pinto Beans, this hearty meal could be your next lunch or dinner masterpiece. For ultimate burrito results, top with a smooth dollop of sour cream and a drizzle of GOYA® Ancho Salsita.
Ingredients
¾ cup
GOYA® Mojo Chipotle Marinade, divided
1
(1 to 1-1/4 lb.) pork tenderloin, trimmed
1
large sweet onion, thickly sliced (¾")
GOYA Ancho Salsita, to taste
4
GOYA® Flour Tortillas – Burritos
2 cups
cooked GOYA® Yellow Rice
1 can
GOYA® Pinto Beans, drained
2
medium tomatoes (8 oz.), diced
¼ cup
cilantro, coarsely chopped
⅓ cup
sour cream
Directions
Step 1
Place 1/2 cup GOYA Mojo Chipotle in food storage bag. Cut pork in half crosswise; cut the thicker piece in half lengthwise. Place pork in bag, seal and toss together until evenly coated. Marinate at least 20 minutes (can marinate refrigerated, up to 8 hours).
Step 2
Preheat grill to medium. Grill pork turning once, until 145F on instant read thermometer, about 10 minutes. Grill onion slices, brushing with marinade and turning once, until softened, about 10 minutes. Let pork rest 10 minutes and thinly slice crosswise; coarsely chop onions.
Step 3
Horizontally drizzle Ancho Salsita to taste across center of tortilla. Spread in 2-inch band. Top with pork, onions, rice, beans, tomatoes and cilantro. Fold bottom edge of tortillas up and over filling. Fold opposite sides in over filling and roll up from the bottom. Place seam side down and serve with additional Salsita and sour cream.
Note: You can reduce the rice to 1-1/3 cups, if you feel these are too stuffed
Make these vegetarian and substitute 2 large portabello mushrooms for the pork.
New from Goya
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