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Pork Borracho Wrap
Food Management Staff
January 1, 2003
1 Min Read
FM Staff
YIELD: 10 servings
6 oz. sour cream
3 1 /2 oz. mayonnaise
3 /4 oz. chipotle chile, canned, chopped fine
1 tsp. salt
2 oz. vegetable oil
40 oz. frozen, prepared roasted corn and black beans mix
2 oz. barbecue sauce
20 oz. pulled roasted pork, prepared, shredded
10 chili garlic tortillas
20 oz. Romaine lettuce, shredded
10 oz. white sharp cheddar cheese, shredded
In a mixing bowl, combine sour cream, mayonnaise, chopped chipotles and salt. Blend well; set aside.
Place vegetable oil in a 14-in. sauté pan and heat. Add corn and black bean mixture and cook for 2 minutes over medium heat.
Add barbecue sauce and pulled pork to the pan. Sauté for about 3 minutes or until temperature reaches 165ºF. Place in a steam well and hold for service.
To assemble each wrap, spread on 1 oz. of the chipotle sauce, top with 2 oz. of Romaine lettuce, add 6 oz. of pork/corn/black bean mix, and top with 1 oz. of white cheddar cheese.
Recipe and photo from Simplot.
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