December 17th, 2008
Recipe by Paula Bowman
In a large dry skillet over medium heat, toast almonds, stirring often, until golden brown and fragrant, about 5 minutes. Remove from pan and let cool. Return skillet to stove and heat oil over medium-high heat. Add ground pork and cook, stirring often, until no pink remains.
Meanwhile, as pork cooks, finely chop almonds in bowl of a small food processor. Add onion and garlic and process until chopped. Add chipotle peppers, tomato and oregano to processor and process until finely chopped. Add mixture to meat in skillet; add 1 cup water and stir well. Reduce heat, cover slightly and simmer pork mixture until most of liquid has been reduced, about 30 minutes. Season to taste with salt and pepper.
Warm tortillas by placing between moist paper towels and microwave on high for about 15 seconds. Place 6 tortillas on a flat surface and spoon half of mixture divided equally into middle of tortillas. Top with cheese. Fold in sides of tortilla over filling and roll up, enclosing filling. Repeat with remaining tortillas, filling and cheese. Serve with sour cream, guacamole and salsa if desired.
Per serving (2 burritos without garnish): 838 calories, 43 g fat, 312 mg calcium, 1,357 mg sodium, 66 g carbohydrates, 3 g fibre, 44 g protein. Excellent source of thiamin, vitamin B12, calcium, iron and zinc; good source of vitamin B6.