Chili Relleno Stuffed Burrito with Crispy Pork Belly

Directions

1. Slice up the pork belly into small chunks and pour over 2 tbsp of the taco mix. Set it aside to let it marinate.

   

2. Burn the poblano peppers. There are a number of ways this can be done. By far my favorite is to just set them over the open flame of my gas burner until 90% of the skin is black. You can burn them under the broiler, on a grill, with a torch, maybe a heat gun would work? It’s just hard to do them in a pan. Once they are all black transfer them to a small metal bowl and cover with aluminum foil. You can also throw them into a plastic bag but why waste plastic like that? The goal is to steam them so set them aside after you seal them up.

   

3. Now we can get into the fun part. Set a cast iron pan or other heavy bottom pan (for even heat) over medium heat and toss in your pork belly. We are going to fry these until they crisp up on the outside but are still tender and chewy in the center Which is why we make the chunks and not really thin strips or tiny pieces. Keep your stirring to a minimum and let them get crispy before you turn them. Once crispy and brown strain them in a fine mesh strainer over a metal bowl to remove the oil.

4. Turn on your oven broiler and place an oven rack on the second closest to the top space. Now grab some cloves or your clean hands and we are going to peel the poblanos. The skin should slide off easily now that they have had a chance to steam. Get all of that mess off and place them on a baking sheet. A silicone backing mat is an awesome friend to have around. Use one on your tray if you have it or you can use some aluminum foil. Slit the poblanos down one side and gently remove the seeds and stem. Lay them flat on the baking sheet and top with cheese. Throw them under the broiler until the cheese is melted and a bit toasty. This can happen FAST under a broiler so keep your eyes on it. Like don’t look away.

5. Once those come out it’s time to assemble. Warm up the tortillas on a big pan with some medium heat until they get flexible and then we assemble. The order is
   
   Tortillia
   Slide on the Cheezy Poblano Pepper
   Add Pork
   Add Guac
   Add Tostada (broken into pieces)
   Add Lettuce
   Add Pico Pica
   Add Crema
   
   Wrap it up. There are a million people on youtube who can show you how to roll a burrito so I’m not going to describe it to you here.

   

6. I like to add the burrito back to the hot pan you used to warm up the tortilla shells and toast both sides. Slice and serve or wrap it up in some foil and eat it like that.