4 flour tortillas, warmed
2 cups cooked chicken, shredded
2 cups cooked pork, shredded
1 tablespoon corn oil
1 cup Refried Beans
1 cup sour cream
1 cup corn kernels, cooked
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and pepper

1. Heat corn oil in a large skillet and add chili powder, garlic powder, cumin, salt and pepper. Stir in chicken and pork.
2. Fill center of tortillas with 1/4 of meat and top with 1/4 of the corn, sour cream and refried beans.
3. Fold up bottom of tortilla to the middle and roll up the sides to contain the filling in the tortilla.

Makes 4 servings

As speculated, in an attempt to make use of several pounds of leftover meat from the Tamales, tonight we ate Chicken and Pork Burritos. I'm certain that I can still feed an additional 50 people and I'm rather bothered by the amount of waste that is going to come from this. It's especially hard to find a way to utilize the leftovers because they've already been seasoned specifically for the tamales, in a way that I didn't even particularly like that much. This affected the taste of the burritos, but at least I could mask it with the special powers of sour cream.

I can't say that I've ever had a burrito that wasn't made with ground beef before. I'm quite fond of the crumbly little bits, as opposed to large chunks of meat. Similarly, I've also never had a fish taco or anything else of the like. It was nice to have refried beans to incorporate into the mix, but as an overall burrito package I felt that I was missing out on something. Maybe it was simply the fact that I was too lazy to shred some cheese or maybe it's just because of the over-seasoned chunks of meat, but I'm not too happy wasting my one burrito of the year on this.