From Kevin. Sounded interesting until I saw there was cheese in this. Kimchi and cheese is kind of a fucked up combination. I used corn tortillas since that's all I have for tortillas. They didn't hold up well in the Foreman, as they were perhaps too full. Overall, the cheese wasn't really noticeable, but the kimchi was good because fried kimchi is delicious. I stand by my position that cheese has no place in Korean food except for Korean pizza which is messed up as it is. Meh.
Alternatively, a way to make a burrito much more complicated than it needs to be. Baked potato liner.
Keeps the fillings.
From making the tortilla soggy.
I froze one. We'll see how it goes.
I'm not going to bother posting finished product shots. Because it's a burrito. This is about a pound of ground beef, 2 medium potatoes, 1 small onion, and a packet of taco seasoning. In the pan: beef, then potato and onion. Added some extra water to cook the potatoes through when seasoning. I think this will make at least three decent burritos, possibly four. Added sour cream, refried beans, cheese. The first one was with salsa verde (which was superior) and the second with japs inside. Maybe I'll make salsa for the next one. Eh.
I have Michelle to thank for introducing me to carnitas at Casa Montez. Still the best I've had and one of the best Mexican dishes I've had. The nice thing about this is that pork shoulder is bought in large quantities so lots of cooked and uncooked leftovers which is nice. I bought the smallest one at the store: 5lbs. I ended up using about 2 for this. Oh, and I got the motivation for this from the Simply Recipes version.Braise the pork in water and beef broth. Instead of salsa (which was in short supply at the time), I ended up using a packet of taco seasoning which explains the greasy orange color. Braise for about a million years (about 3 hours). The meat should pull apart easily.
I grilled some onions and green peppers, fajita style, before throwing in some pork to caramelize. I added a bit of the broth from the braising process to keep the pork from sticking to the pan too much and to give the vegetables some seasoning.
You'll need a massive tortilla for this. (By the way, eating two of these will hurt you.) Add whatever you want, basically. I used shredded cheese, avocado, sour cream, and fresh salsa. The pork keeps fairly well in tupperware and a bit of the broth. I ended up using the leftovers for nachos and pitas.
