Chicken Or Pork Burros Recipe
Ingredients
| Garlic | 1 Clove (5gm), pressed (Salad oil) | |
| 1 small dried hot red chili | ||
| 1 whole chicken breast (about 1 lb.), skinned, boned, and cut into 1/2-inch cubes; or 4 pork loin chops, boned, fat trimmed off, and meat cut into 1/2 inch pieces | ||
| Dry sherry | 1 Tablespoon (Salad oil) | |
| Celery | 1/2 Cup (16 tbs), finley chopped (Salad oil) | |
| 2 green onions (ends trimmed), thinly sliced | ||
| 4 medium-size mushrooms, sliced | ||
| Burro sauce | ||
| 4 large flour tortillas, each about 10 inches in diameter | ||
| Cheddar Cheese slice | 4 , cut into strips (Salad oil) | |
Directions
Heat 2 tablespoons oil in a wok or 12-inch frying pan over medium-high heat; add garlic and chili.
Stir until chili turns almost black.
Discard chili and reduce heat to medium.
Add meat and sherry; stir-fry just until meat is white in center and liquid has evaporated, 4 to 5 minutes for chicken, 6 to 8 minutes for pork.
Lift meat from pan and set aside.
Add 1 more tablespoon oil to pan, then add celery and stir-fry for 2 minutes; add onions and mushrooms and stir-fry for 2 minutes longer.
Return meat to pan, add sauce, and stir over low heat until hot.
Remove from heat.
To shape each burro, lay 1 tortilla flat, spoon 1/4 of the stir-fry mixture near 1 edge, and top with 1/2 of the cheese strips.
Fold tortilla edge up over filling, then fold in sides and roll to enclose filling.
Rinse wok and wipe dry.
Heat 2 more tablespoons oil in wok over medium-high heat; add 1 burro and cook until browned on both sides.
Repeat to fill and cook remaining burros, adding more oil to pan as needed.
Stir until chili turns almost black.
Discard chili and reduce heat to medium.
Add meat and sherry; stir-fry just until meat is white in center and liquid has evaporated, 4 to 5 minutes for chicken, 6 to 8 minutes for pork.
Lift meat from pan and set aside.
Add 1 more tablespoon oil to pan, then add celery and stir-fry for 2 minutes; add onions and mushrooms and stir-fry for 2 minutes longer.
Return meat to pan, add sauce, and stir over low heat until hot.
Remove from heat.
To shape each burro, lay 1 tortilla flat, spoon 1/4 of the stir-fry mixture near 1 edge, and top with 1/2 of the cheese strips.
Fold tortilla edge up over filling, then fold in sides and roll to enclose filling.
Rinse wok and wipe dry.
Heat 2 more tablespoons oil in wok over medium-high heat; add 1 burro and cook until browned on both sides.
Repeat to fill and cook remaining burros, adding more oil to pan as needed.
Chef
