Yields
- Black beans, drained and rinsed: 56%
- Pork leg, boneless, cooked/shredded: 60%
- Rice (cooked), cheese, roasted red peppers, cilantro, tortillas, seasonings, water: 100%
Pre-Preparation
- Drain and rinse black beans.
- Wash and chop cilantro.
- Thaw pork under refrigeration for 24–48 hours.
- Preheat oven to 325°F.
Preparation
- Place pork in a deep hotel pan.
- Season with salt and pepper.
- Add diced green chiles, cumin, chili powder, and water.
- Roast pork uncovered for 2 hours until browned, then rotate 180 degrees to brown the other side for another 2 hours, or until the pork is shreddable (around 200 degrees F).
- Add more water as needed.
- While pork is cooking, combine rice and water.
- Cook in a preheated steamer for 60 minutes, then cool completely according to HACCP; set aside until pork is finished.
- Remove pork from hotel pans and shred. Reserve braising liquids and solids.
- Add shredded pork to a large bowl.
- Add rice, cheese, drained black beans, roasted red peppers, and cilantro.
- Strain the green chiles from the braising liquid and add to the mix.
- Mix well and add some of the reserved liquid to achieve a moist burrito filling that lightly holds together when pressed.
- Cool completely according to HACCP if utilizing the next day.
Service Day
14. Using a #8 disher, place one scoop onto a 9-inch whole wheat tortilla and roll into a burrito.
15. Place 30 burritos onto lined sheet pans.
16. Reheat burritos covered at 350°F for 20 minutes or until the internal temperature is 165°F.
17. Cut burritos in half for service. Hold hot until service at 140°F or higher.
Serving
Serving = 1 burrito
Recipe Source
Boulder Valley School District Food Services
