These were so delicious when we had them last night that we plan to make them often. Perhaps it was the fact that we ate them sitting in front of a fragrant pecan wood fire that made the experience so wonderful.
There has been a little problem in getting our new gas range hooked up. The burners work, but we need a visit from an electrician to add an outlet so that the oven and timers all can function. Darned fancy stoves! Having no regular oven, we did the baking of this casserole in the microwave as follows: 10 minutes at 40% power; and 5 minutes at 30%. It worked out just fine.
1/3 to 1/2 lb. boneless pork, cut into 3/4 inch cubes
1/2 cup chopped sweet onion
2 cloves of garlic, minced
2 tbl. olive oil
Beef bouillon cube
Salt, pepper to taste
1/2 tsp. cumin
2 generous tbl. red chile powder (this is the powder made from grinding dried red chiles, with no additives)
Water as needed
4 potatoes, peeled and chopped into 3/4 inch cubes
8 tortillas, corn or wheat (your choice)
Grated monterey jack cheese (or cheese of your choice)
Sour cream as garnish
Brown the pork cubes, onion, and garlic in the oil. Sprinkle them with salt, pepper, cumin, and chile powder. Add about 1 1/2 cups of water. Bring to a boil, cover, and simmer.
After the first 15 minutes, stir and add more water, if necessary. Cover and continue to cook.
After another 15 minutes of simmering, add the cubed potatoes and more water, if needed. Simmer an additional 15 minutes or until the potatoes are tender. (Note: Your total cooking time should equal 45 minutes).
Assemble the burritos: Spoon the meat mixture into each tortilla, sprinkle with cheese, fold and place in a greased casserole dish. Pour over the top of all the burritos any sauce you may have left and sprinkle with more cheese.
Cover the casserole and bake at 350〫for 30 minutes, removing the lid of the casserole for the last few minutes. Serve with a little sour cream on the side.