Hot-and-Spicy Pork Burritos

Oxmoor House
16 burritos


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1/4 cup lime juice
2 1/2 tablespoons dried crushed red pepper
1 tablespoon chili powder
1 tablespoon hot chili powder
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1 (10 1/2-ounce) can low-sodium chicken broth
2 pounds lean, boneless center-cut loin pork chops (1/3 inch thick)
16 (6-inch) flour tortillas
2 cups shredded lettuce
1 (8-ounce) carton plain nonfat yogurt


Combine first 10 ingredients in a 13- x 9- x 2-inch baking dish, stirring well. Trim fat from chops. Add chops to marinade, turning to coat. Cover and marinate in refrigerator 8 hours, turning chops occasionally.

Bake chops in marinade, covered, at 325° for 1 hour, basting occasionally with marinade. Uncover and bake an additional hour or until most of the liquid is absorbed and meat is saucy. Let cool slightly, and shred.

Spoon 3 1/2 tablespoons shredded pork down center of each tortilla. Roll up tortillas, and secure with wooden picks, if necessary. Place 2 tortillas on each plate, and top with 1/4 cup shredded lettuce and 1 tablespoon yogurt.

Created date

August 2009

Nutritional Information

Calories 193
Caloriesfromfat 29 %
Fat 6.3 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16 g
Carbohydrate 17.2 g
Fiber 0.0 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 227 mg
Calcium 0.0 mg