We enjoy eating at home quite a bit as let’s face it, I love to cook.
On occasion a meal at a restaurant calls to one of us more than a little bit, cravings and all. There is a green burrito at Alice Cooperstown that is a current obsession. I have been trying to recreate it at home as what can be so hard about a green burrito, right?
Well this Easter, I finally got darn close after a few mishaps in the kitchen. I didn’t follow the carnitas recipe exactly as I used a little more beer (a full can instead of just a cup), but it still didn’t reduce as much as it said it would. My favorite kind of kitchen mishaps are the ones that I figure out how to fix on my own like when I made tortillas.
I feel like the ability to correct a meal midstream somehow demonstrates how much my confidence has grown in the kitchen.
Making a meal that warms my better half’s heart was completely icing on the cake. This green burrito recipe is a definite winner besides there is plenty leftover for dinner tonight – double win!
I added a jalapeno to the salsa recipe as I just cannot see making salsa without a little bit of heat.
My tips – reduce the heat on the carnitas, but higher than a simmer or you will have to cook longer. I would say probably cooking over medium heat would be good. I reduced to a simmer and there was so much liquid that I ended up having to cook a lot longer until the meat was really tender. Ended up deciding to remove some of the liquid and increase the heat, which resulted in carnitas perfection.
To make the green sauce for smothering the burrito, I put some of the salsa in a small saucepan over medium heat and added a healthy dose of our homemade yogurt. Next time I would reduce the salsa a bit before adding the yogurt, but it was still super delicious.
Loving my comal to cook tortillas as tortillas are just better when they are a little toasty, something not achievable in a microwave or heating up a big bunch in the oven.