SAN DIEGO — I have worked in many Mexican restaurants in San Diego and have had some of the best-tasting foods. I love all types of burritos so I decided to try a twist on a burrito with this pork wrap. I hope you enjoy it!
Sweet & Spicey Espresso Rub
- 1/4 cup ancho chili powder
- 1/4 cup finely ground Espresso
- 3 tbsp Brown Sugar
- 2 tbsp Paprika
- 1 tbsp dry Mustard
- 1 tbsp Kosher Salt
- 1 tbsp ground Black Pepper
- 1 tbsp ground Coriander
- 1 tbsp dried Oregano
- 1 tsp ground Ginger
Combine all the ingredients and store them in a cool dry place. Can be used on any meat, chicken, or fish.
Pickled Red Onions
- Red Onion, 1 large or 2 small
- 2 cups White Vinegar
- 2 cups Water
- ½ cup Sugar
- 2 tbsp Kosher Salt4 Garlic Cloves, smashed
- 1 tsp Peppercorn
Slice Onions as thin as possible, use a Mandoline slicer if you have one. Using 2 glass jars arrange the Onions in both, in a large pot combine the rest of the ingredients and bring to a boil, ladle the mixture over the Onions making sure that they get equal amounts of Garlic and peppercorns. Let cool, place a lid on top, and refrigerate. They will last up to 4 weeks.
Chipotle Sauce
- ½ cup Mayonnaise
- ½ cup Crema or Sour Cream
- ½ - 1 tsp Adobo sauce, canned Chipotle Peppers
- 1 Lime juiced
- 1 tbsp Cilantro or Italian Parsley, fine chop
- pinch of Kosher Salt
Combine all ingredients, adjust Adobo sauce for heat, and refrigerate for up to 1 week. Incredibly good on French Fries.
Here are some other items you'll need:
- 2 lbs. meat
- ¼ Head Red Cabbage, sliced thin
- 8 - 10 Spinach wraps
- 6 Green Onions, chopped
- ½ bunch Cilantro, chopped
- 8 - 10 Sweet Peppers, grilled
- 2 Avocado, sliced
- 1tbsp Rice Vinegar
- 1 tbsp Canola oil
- Salt & Pepper
Make your Pickled Onions at least an hour in advance.
Your choice of meat
Season 2 lbs. of Pork Tenderloin or Chicken thighs or both with rub and let sit for 15 minutes plus, or more. Grill the meat, 3 turns on the Pork, about 4 minutes per side depending on the size of the tenderloin. Chicken thighs 4 - 5 minutes per side. Remove and let rest for 4 - 5 minutes before slicing.
Warm the wraps, you can do this on the grill, toss the cabbage with the oil and vinegar, and season. Now assemble the ingredients as you like, roll like a Burrito, and then slice in half, of course on an angle!