Burritos Jalisco

Name: Burritos Jalisco
Ingredients: 3 lbs. pork shoulder (better for this recipe than pork butt); 1 thinly sliced onion; 3 jalapenos, thinly sliced; 4 beef bouillon cubes; 1 c water; 2 thinly sliced onions; 2 thinly sliced jalapenos, seeded; white cheese (cotjii, chihuahua, or monterey jack); soft flour tortillas

Added by

Rachel about 5 years ago

Made 24 days ago

El Maguay

Ingredients

3 lbs. pork shoulder (better for this recipe than pork butt)
1 thinly sliced onion
3 jalapenos, thinly sliced
4 beef bouillon cubes
1 c water
2 thinly sliced onions
2 thinly sliced jalapenos, seeded
white cheese (cotjii, chihuahua, or monterey jack)
soft flour tortillas

Instructions

Sear pork in oil on all sides in Instant Pot. Set Instant Pot to manual, and cook pork, onions, jalapenos and bouillon cubes with 1 c water for 45 min. Allow to natural release for 20-30 min. Clean and shred. Slightly caramelize onions in pan on stove, and chop the last couple of jalapeños. May also add tomatoes at this time. Serve on tortillas with cheese.