Pozole Burritos. Rocking Out To Navy Skies.

Pozole Burritos



Especially if it is filled with a spicy red sauce, vegetables, cheese and hominy.

This recipe calls for baking the burritos on a very hot sheet pan. By oven-frying in this manner the tortillas have a lovely crisp exterior, which is such a great contrast to the oozing, soft interior.

If you’re looking to change up your regular burrito, definitely give these a try.

Pozole Burritos
Pozole Burritos

Ingredients for the pozole sauce:

3⁄4 cup chopped tomatoes
1⁄2 cup diced onion
2 cloves garlic, minced
1⁄4 cup torn dried ancho chiles, stemmed and seeded
1 corn tortilla, chopped (6-inch)
1 Tbs tomato paste
1 tsp chili powder
1⁄2 tsp each ground cumin and dried oregano
2 Tbs olive oil
1⁄2 cup vegetable broth

Ingredients for the filling:

1 cup sliced red onion
1 cup diced red bell pepper
3 Tbs olive oil, divided
1⁄2 tsp each ground cumin and dried oregano
1 can (14 oz) yellow hominy, drained and rinsed
1 cup shredded Monterey Jack cheese
2 tsp lime juice
Salt to taste
6 burrito-size tortillas (10-inch)
Sour cream


1. Preheat oven to 425°F with a metal baking sheet inside it.

2. Sweat tomatoes, diced onion, garlic, chiles, tortilla, tomato paste, chili powder, 1⁄2 tsp cumin, and 1⁄2 tsp oregano in 2 Tbs oil in a small saucepan over medium heat for 5 minutes.

3. Stir in broth, bring to a boil. Reduce heat to medium-low; simmer sauce for 10 minutes. Transfer mixture to a blender; purée until smooth. Return sauce to pan; keep it warm over low heat.

4. Sauté red onion and bell pepper in a sauté pan in 2 Tbs olive oil over medium-high heat until vegetables start to brown. Add 1⁄2 tsp cumin, 1⁄2 tsp oregano, hominy, cheese, and lime juice. Stir in 1⁄2 cup pozole sauce. Season with salt.

5. Place 3⁄4 cup filling on lower third of each tortilla. Fold bottom of tortilla over filling, fold in sides, and roll up. Brush both sides of burrito with remaining 1 Tbs oil.

6. Transfer burritos to hot baking sheet; bake for 10 minutes. Flip and bake until tortillas are crisp and golden, about 10 minutes. Serve with sour cream.

Serves 6

Recipe from Cuisine At Home Magazine
Pozole Burritos
Pozole Burritos
Pozole Burritos
Pozole Burritos

Sometimes you need some good, old fashioned rock’ n roll.

Toronto band Navy Skies, formerly Rebel Rebel, know how to rock. Love those guitars.

“We’re looking for a do-over
We’re looking for a chance to shine
I’m tired of holding steady
And there’s got to be a better place than mine
A place in time

We’re looking back to the 60s
We’re wearing our parents clothes
We’re drawing out new maps
But traveling those same old roads
That no one knows

I’m so tired of being strung together, man
But I guess that’s just how it goes ”

Check out Navy Skies on the band’s Website, where you can learn of upcoming Canadian tour dates and buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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