Tonight we take on a more exotic burrito. Mele Kalikimaka friends!
The Hawaiian Tropic Burrito
1 lb. pork loin, cut into small cubes (or chicken if you prefer)
1/2 lb. bacon (c'mon, it's Christmas! Feel free to omit if you want it super clean though, just add more pork and make sure the onions get super golden)
1 large onion, chopped
2-3 minced habanero peppers (they are my FAVE!!)
1 cup drained pineapple chunks in juice
1 plantain, sliced and lightly fried in olive oil until just cooked
1 bunch of greens (I used collards), rinsed, stems removed and chopped into small bits
3/4 cup low sodium chicken or vegetable broth
4 whole wheat burrito sized tortillas
Pre-heat oven to 350 degrees.
Place collard greens in large saucepan with broth, heat over medium heat and bring to a gentle simmer. Simmer for about 30 minutes, partially covered, until greens are very tender.
While greens are simmering, add bacon and chopped pork to a skillet and brown over medium-high heat for about 3 minutes. Add chopped onions, pineapple and habaneros and continuing browning until onions are super soft and the entire mixture is a golden brown color. You may have to add a little water or pineapple juice to the pan as the mixtures cooks to keep it from drying out. Once everything is golden and the pork is tender remove from heat and set aside.
Fry sliced plantain in about 1 tsp olive oil until slightly softened and just beginning to brown.
Divide pork/onion mixture evenly down the center of the 4 tortillas. Add a few slices of plantain on top of that. Lastly, layer about 1/2-3/4 cup drained greens on top of the plantains. (You may have some leftover greens depending on the size of the bunch)
By now you know the drill ;) Roll burritos up, and place, seam side down, in baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.