Pork Burritos With Pico De Gallo

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READY IN: 30mins
Recipe by LonghornMama

You won't believe the difference dredging lean pork in seasoned cornstarch makes in these quick pork fajitas. From Southern Living, credited to Janie Baur of Spring, Texas.

Ingredients Nutrition


  1. Cut pork into 1/4-inch slices.
  2. Combine cornstarch, salt, cumin, black and red pepper in a large ziploc bag. Add pork in batches; seal and toss to coat.
  3. Brown 1/3 of pork in 1/3 of oil in a large nonstick skillet over medium heat, stirring occasionally. Drain on paper towels and repeat procedure twice.
  4. Combine cooked pork and chiles in skillet and cook until thoroughly heated.
  5. Heat tortillas according to package directions.
  6. Spoon mixture down center of each tortilla; top with desired toppings and roll up, jellyroll fashion.
  7. Serve with Pico de Gallo.
  8. PICO DE GALLO: Combine all ingredients; chill; Yield: 1 1/3 cup.

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