Easy Cinco de Mayo RV Recipe: Cubed Pork and Chorizo Burritos

 Easy Cinco de Mayo RV Recipe: Cubed Pork and Chorizo Burritos

Another great RV recipe from our RV Lifestyle reporter and chef Mary Jane Curry.

Last night, I experimented with combining some familiar ingredients with a twist and came up with a tasty twist on making a burrito.  The chorizo adds a little zing to the filling while the cubed pork add a nice crunch.

The filling is versatile and could be used as a nacho topping, soft taco, tostada, enchilada… you name it.

For Cinco de Mayo … this may be a show stopper! 

I prepared the filling on the stovetop in our RV Galley using a heavy Dutch oven to saute' the filling then gently simmered the ingredients to blend the flavors and reduce/thicken the sauce.   The results… yummy!

Makes 5 – 6 burritos or a couple of varied Mexican style meals

Cinco de Mayo RV Recipe Ingredients


3             boneless pork loin chops

1 lb         ground pork chorizo sausage

10 oz      green enchilada sauce

3 tbsp.   vegetable oil

1/3          red bell pepper, diced

1/3           brown onion, diced

3 tbsp.     all purpose flour

3 tbsp.    vegetable oil

seasoning of choice or:    1/2 tsp garlic salt, 1/3 tsp black pepper, a few sprinkles of red pepper flakes and chili powder

8″       flour tortillas

1         avocado, diced

1 cup shredded cheddar cheese

1 cup sour cream

Recipe Directions

  1.  Add 1 1/2 tbsp. of oil to a heavy skillet or Dutch oven.  Turn heat to medium.
  2.  When oil is hot add diced red bell peppers and diced onions.  Saute' for 5 minutes, stirring intermittently.
  3.  Dredge cubed pork in flour and add to the pan.  Saute and stir, browning the pork on all sides.
  4.  Add the chorizo to the pan, break up any clumps and brown for 5 minutes, stir often.
  5.   Add remaining 1 1/2 tbsp of oil and blend cubed pork and chorizo together while cooking over medium heat.      
  6.  Add a small can of green enchilada sauce to the pan.  Stir, turn the heat to low.                                                               Note: Spoon off and discard any excess floating oil.
  7.  Warm tortillas and serve your skillet of burrito filling along with sides of diced avocado, sour cream and cheese.                                                                                                                                                                                                        

Here's an idea for a simple side salad                                                                                                                                    

Balsamic vinegar and oil dressing:  use 1 part vinegar to 3 parts oil and a squeeze of mustard and honey. Whisk the dressing and serve over fresh salad greens. Or you can look over all the RV recipes I've created here for a side dish.

Enjoy this recipe for Cinco de Mayo or anytime you want an easy meal cooked in your RV.

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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