To make the salsa, roast the poblano peppers on a grill, an open
flame, or in the broiler until charred all over. Place in a bowl and
seal with plastic wrap. Let sit 10 minutes. Meanwhile combine the
corn, onion, cilantro, lime juice, and salt. Once peppers have
“steamed”, remove as much charred skin as you can. Dice the
peppers and add to the bowl with the other ingredients. Toss to
combine, season to taste with salt, and set aside.
To assemble the burritos, warm the tortillas on a plate covered
with a damp paper towel in the microwave for about 40 seconds.
Lay one tortilla on a flat work surface. Place 1/2 cup rice, 1/4 cup
black beans, 1/2 cup pork, and 1/4 cup salsa, and a dollop of sour
cream on the burrito. Fold the two sides over onto the top or the
filling, then fold the bottom up and under the filling, and roll all
the way up. Wrap burrito in a small sheet of aluminum foil to
serve.
Originally Submitted
12/18/2012
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