Title: Sunset's burritos grandes *jb
 Categories: Main dish, Mexican
      Yield: 4 Servings
 
      2 oz Dried ancho, New Mexico or
           --California chilies (4-6)
    1/3 c  Tequila
    1/4 c  Lemon juice
      3    Garlic cloves
      1 tb Olive oil
    1/2 ts Dried oregano
      1 ts Salt
  1 1/4 lb Pork butt (shoulder) trimmed
    1/2 c  Long-grain white rice
    1/4 c  Canned tomato sauce
      1 cn (15 oz.) pinto or red beans
      4 lg Or 6 regular flour tortillas
  1 1/4 c  Guacamole
    1/3 c  Sour cream
      1 c  Crumbled cotija cheese or
           --shredded jack cheese
  1 2/3 c  Red salsa
    1/2 c  Chopped fresh cilantro
 
  Tequila-chili marinade:  Stem and seed chilies.  Whirl in a blender
  until finely ground.  Add tequila, lemon juice, 1/4 c water, garlic,
  oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the
  grain into 1/2" thick slices 3-4" long.  In a bowl, coat meat with
  marinade. Chill airtight 15 min. to 24 hours.
  
  On a large baking sheet, lay parallel about 2 inches apart 2 metal
  skewers, each about 18 inches long. Lift meat from marinade and
  thread each strip onto a pair of skewers. Pat with marinade from bowl.
  
  Place skewered meat on an oiled barbecue grill over med-high heat
  (close lid on gas grill).  Cook, turning often, until meat is well
  browned and crusty, about 20 minutes.
  
  Spanish rice:  Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring
  3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil.
  Reduce heat and simmer, covered, until liquid is absorbed; 15-20
  minutes.
  
  Beans:  About 5 minutes before meat is done, place beans and their
  liquid in a 1 qt pan and cook over med-high heat until bubbling,
  about 5 minutes.
  
  Tortillas:  Lift cooked meat to a platter and cover with foil. Heat 1
  or 2 tortillas at a time on grill until lightly browned but still
  soft, turning once, 30-40 secs. Stack on platter beneath foil to keep
  warm.
  
  Assembly:  On a board, remove meat from skewers, cut into 1/4" wide
  strips. Lay tortillas flat.  Toward one edge of each, fill equally
  with guacamole, sour cream, pork, beans (including most of the
  liquid), rice, cheese, 1 c. salsa, and cilantro.  Fold over sides and
  roll up tightly to enclose. Add more salsa to taste.
  
  Per large burrito: 930 cal, 42 g fat (41%), 45 g pro, 1,250 mg
  sodium, 114 mg chol.
  
  Reprinted from Sunset Magazine, May 1996.