Pork And Chile Burritos

Ingredients

some cilantro
800 gr pork
110 gr onions
130 gr green bell peppers
2 tomatoes
3 gr garlic powder
8 gr salt
1 gr cumin
1 gr black pepper
2 bay leaves
1 jalapeno chile
1 tomatillos
1/2 lemon
65 gr cornstarch blended with
240 ml water
12 flour tortillas

Instructions

Shredded Monterey Jack Shredded cheddar cheese Place meat in Dutch oven. Add 1 gallon water and bring to boil. Reduce heat and simmer, covered, until meat is half-cooked, about 35 minutes. Drain off water. Add onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, pepper, bay leaves and chile to meat and simmer. Remove husks from tomatillos and boil in saucepan in 1 litre water until tender, about 15 minutes. Drain off water. Mash tomatillos, add to meat mixture and simmer, stirring constantly 15 minutes. Add lemon juice. Stir cornstarch mixture then stir into meat mixture and simmer 15 minutes longer, stirring constantly. Heat tortillas gently until softened (heat 1 at a time directly on burner of range or wrap in foil and place in 180ÂșC oven a few minutes). To make burritos, place heaping half cup meat mixture on each tortilla. Fold sides in, then roll up from one end. Sprinkle burritos generously with cheese and place under broiler just until cheese melts. Created by: Jailhouse, Studio City (C) 1992 The Los Angeles Times