I've been working on my iron levels to get them back up to par again, so I don't get so wiped out. I have been so blessed to be able to do so much more than ever this pregnancy. I've really been enjoying all of the fun things I've been able to do. My kids have never been happier, and I have never been happier.
Our freezer meal class this past week was a burrito extravaganza. We had a great turn out! We made Green Chile Burritos, Chile lime Chicken Burritos, Breakfast Burritos and Bean and Cheese Burritos. Each person walked away with at least 32 burritos to store for a rainy day. Boy oh boy was it fun! The downer to my little story is that I forgot to take pictures of the different burritos!!! So if anyone has any pictures, please feel free to send them my way. This one is one I took a while ago before I perfected my recipe. But you get the general idea.
All 4 of these burritos freeze really well and will last up to 3 months or more in the freezer.
Green Chile Burritos
1 Large pork shoulder roast
1 large Can of Green Enchilada Sauce (I use Las Palmas)
1 bottle of Salsa Verde (make sure the main ingredient is tomatillos)
1 large can (or 2 small) diced tomatoes (with green Chiles is preferred)drained
4 cans diced green chiles (drained)
Cook the meat in the crock pot on low for about 8 hours (4 on high) or until the meet is shredable. Drain juices from the meat and then shred the meat. Add all other ingredients. Scoop into burrito size tortillas, roll and serve. To freeze, roll each burrito in plastic wrap or foil. Makes about 2 dozen burritos.
To re-heat, cook on high (make sure to remove foil FIRST) in the microwave for about 4 minutes from frozen, until cooked through.
Tip: You can use any type of cut for this. The butcher told me shoulder is best for shredding, but all work. You can also use beef too. (pictured above)