One of my favorite recipes for when we have a couple of busy days ahead. So easy to throw together when everyone is going 10 different directions and eating at all times. I start it on the stove and then add to a crock pot for the rest of the day to continue cooking.
2 lbs. of dried pinto beans
1 pound of cubed pork steak or pork stew meat
3 cloves of garlic, minced
4 cups of water
3 cups of chicken broth
1/4 cup of candied jalapeño brine
1 package of flour/corn tortillas
salt and pepper to taste
Rinse and clean pinto beans in a large pot, drain into a colander. In a large pot on the stove heat approximately 4 cups of water and 3 cups of chicken broth. Just be sure there is enough liquid to cover the beans and then some. Bring water and beans to a slow boil. Turn the heat down to a rolling low simmer. You can put a lid on the pan, you just don’t want to boil the beans dry, stir as needed. When beans are half done add them and 1/4 cup of candied jalapeño brine to a heated crock pot. Add cubed pork, garlic, salt, and pepper. Have crock pot on medium heat with the lid on. When the pork starts breaking apart and beans become easily smashed and the liquid becomes absorbed turn crock pot to low. Stirring as needed to keep the beans from sticking.
We heat the flour/corn tortilla in a skillet, (we buy our tortillas from a grocery in the city where they make them fresh every day), spread some beans around add some cheese, chopped candied jalapeños, cilantro, salsa and then roll it up. Full of flavor and fills your tummy!