Spanish Hacienda Pork Wraps
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2 tablespoons vegetable oil
1 pound boneless pork loin, finely cubed
2 cups chopped sweet onion
1 cup green or red chile salsa
1/2 cup chopped olives
2 teaspoons chili powder
1 teaspoon cornstarch
1 teaspoon sugar
2 teaspoon ground cumin
1-1/3 cups hot cooked rice
4 burrito-size flour tortillas, steamed
1 cup grated Brick cheese
Heat 1 tablespoon oil in large skillet and sauté half the pork and onion over high heat until browned; remove from pan. Repeat with remaining oil, pork and onion; remove from pan. Combine salsa, olives, chili powder, cornstarch, sugar and cumin in skillet. Cook, stirring and scraping up pork drippings, until sauce is hot. Return pork mixture to pan; heat through. Season with hot sauce as needed.
To assemble, portion 1/3 cup hot rice into center of each tortilla, top with a generous 3/4 cup pork mixture and 1/4 cup cheese. Fold in two sides then roll tortilla around filling. Makes 4 wraps.
Recipe and image provided by the National Onion Association.