Wholesome Humpday, June 8th, 2022
A recipe from my mom. It has been a family favorite we continue to prepare on regular rotation. This meal includes Debbie's original recipe! I hope it becomes one of your family's favorites too!
Description: Soft flour tortillas filled with refried beans and topped with New Mexico green chile tomato sauce of tender cubes of pork shoulder, mushroom and onion, garnished with cheddar cheese. Served with poblano cilantro green rice And an appetizer of fresh corn chips with pineapple pico
- 1 pan green chile sauce
- 1 pan rice
- 1 pan beans
- 1 bag tortillas
- 1 bag cheese
- 1 bag chips
- 1 container pico
- Preheat oven to 375. Add a couple tablespoons of water to pan of beans and pan of rice. Recover and place into oven at the same time as the covered pan of sauce. Bake for 20-30 minutes or until all components are 165 degrees. Alternatively all components can be microwaved in compatible containers or the beans and sauce can be reheated over medium on the stovetop stirring often and adding water to beans as necessary.
- Chips and pico can be eaten as an appetizer or alongside the meal.
- Divide beans onto tortillas and sprinkle with a little cheese then loosely fold, no need to tuck in the ends like a burrito. Plate two per person and top sauce and more cheese for garnish
- Serve rice on the side of the plate.