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Chihuahua Dinner, Lunch Pork

Low-Carb Instant Pot Burrito

Inspired by guisado — a thick traditional Mexican stew. The hearty and flavorful pork mixture makes a perfect burrito filling. Use Guerrero® Carb Watch Salsa Roja Tortillas for a delicious low-carb option!

  • Chihuahua
  • 2 servings
  • ico Difficulty: Easy
  • 105 mins
Low-Carb Instant Pot Burrito

Inspired by guisado — a thick traditional Mexican stew. The hearty and flavorful pork mixture makes a perfect burrito filling. Use Guerrero® Carb Watch Salsa Roja Tortillas for a delicious low-carb option!

  • ico Difficulty: Easy
  • ico 2 servings
  • ico 105 mins
  • ico 180
SEE NUTRITIONAL INFORMATION

Ingredients:

2 lbs boneless pork shoulder, cut into 2-inch chunks
2 tbsp salt, divided
1 tbsp chili powder
1 tbsp ground cumin
2 tsp black pepper
2 medium onions, diced
6 cloves garlic, minced
1/4 cup tomato paste
2 cups beef broth
1/4 cup freshly squeezed lime juice
1/2 head cauliflower, cut into florets
1/2 cup chopped cilantro

Assembly:
2 Guerrero® Nutri-Ricas Carb Watch Salsa Roja Tortillas
1/4 cup shredded Monterrey Jack cheese
2 tbsp chopped cilantro
2 tbsp chopped onion

how to make it:

1. In large bowl, season pork with 2 tsp salt, chili powder, cumin and pepper.

2. To base of Instant Pot set to SAUTÉ, add onions, garlic and tomato paste; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add seasoned pork, broth and lime juice; stir to coat.

3. Close lid and set to Pressure Cook function on HIGH. Cook for 1 hour. Quick-release pressure for 10 minutes before removing lid.

4. Meanwhile, to food processor, add cauliflower. Pulse until finely crumbled and resembles rice. Transfer to medium bowl. Microwave on HIGH, stirring once, for 5 to 10 minutes or until cauliflower is softened and cooked through.

5. Transfer pork to large bowl. Using two forks, shred pork. Add 1/2 cup cilantro and remaining salt and stir to combine.

6. Strain broth from Instant Pot through fine-mesh sieve into medium bowl (discard solids); set broth aside.

7. Assembly: Arrange tortillas on work surface. Divide cheese, cauliflower rice, 6 tbsp pork mixture, cilantro and onion between tortillas. Fold in sides and roll to enclose fillings.

8. In large skillet set over medium heat, toast burritos, turning once, for 2 to 4 minutes or until lightly golden and crisp. Serve with broth for dipping.

Tips:  Serve with salsa, sour cream and/or guacamole for dipping.

For extra heat, add 1 diced seeded jalapeño pepper to pork in Step 2 with the garlic.

Leftover pork mixture and broth can be stored in airtight containers or zip-top bags in the freezer for up to 3 months. Reheat before serving for a quick and easy weeknight dinner.

SEE NUTRITIONAL INFORMATION