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Mon 26 Oct 2026 · 3 of 3
Pork burritos, al pastor style
Cuisine
Mexican
Meals
2 (days 5 and 6), 3 burritos each
Carb
XL tortillas and rice
Vegetable
peppers and onion
Protein
ground pork, cheese, black beans
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Fresh
454 g lean ground pork (Maple Leaf, frozen on day 1)
1 green bell pepper
1 red bell pepper
1 yellow onion
319 g Tex Mex shredded cheese (Great Value, 1 bag)
⅓ bunch cilantro
2 limes
6 XL tortillas (you have these)
Pantry
150 g rice
1 can black beans (540 ml)
6 tbsp plain yogurt
2 tbsp neutral oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
2 tsp minced garlic
2 tbsp apple cider vinegar or white vinegar
1 tbsp honey
2 tbsp tomato paste or ketchup
salt
salsa or hot sauce
Steps
1
Cook 150 g rice.
2
Chop ⅓ bunch cilantro.
3
Zest 1 lime into the hot rice. Add the juice of the same lime, half of the cilantro, and a pinch of salt. Mix.
4
Cut the peppers and the onion into thin strips.
5
Put the chili powder, paprika, cumin, oregano, garlic, vinegar, honey, tomato paste, and 1 tsp salt in a small bowl. Mix. This is the al pastor paste.
6
Heat 1 tbsp oil in a large pan on high heat.
7
Add the peppers and the onion. Cook for 5–6 minutes, until the edges are brown. Put them in a bowl.
8
Add 1 tbsp oil and the pork to the pan. Break the pork into small pieces.
9
Cook the pork for 6–8 minutes, until it is brown and no pink remains.
10
Add the al pastor paste. Cook for 2 minutes, until the pork is sticky.
11
Drain and rinse the black beans. Add them to the pan. Add the peppers and the onion.
12
Cook for 2 minutes. Taste the filling. Add salt if necessary.
13
Mix 6 tbsp yogurt, the juice of the second lime, and a pinch of salt. This is the lime crema.
14
Warm each tortilla in a dry pan for 15–20 seconds on each side.
15
Put ⅙ of the rice and ⅙ of the filling in the center of each tortilla.
16
Add about 50 g cheese and the rest of the cilantro to each.
17
Fold in the sides. Roll each burrito tight.
18
Put 3 burritos in a dry pan on medium heat, seam side down. Cook for 2 minutes on each side, until golden.
19
Serve them with half of the lime crema and salsa.
20
Wrap the other 3 burritos in foil. Put them in the fridge for day 6.
Reheat (day 6)
Heat the oven to 375 °F.
Bake the 3 burritos in the foil for 20 minutes.
Remove the foil. Bake for 5 more minutes, until the tortilla is crisp.
Serve them with the rest of the lime crema and salsa.
Storage
Keep the 3 burritos in foil in the fridge for 1 day.
Keep the lime crema in a closed container in the fridge.
You can also heat the burritos in a pan with a lid on medium-low heat, for 4–5 minutes on each side.