Sunset's Burritos Grandes

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Oxmoor House


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2 ounces (4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below)

1/3 cup tequila

1/4 cup fresh lemon juice

3 garlic cloves, peeled

1 tablespoon olive oil

1/2 teaspoon dried oregano

1 teaspoon salt, divided

1 1/4 pounds pork shoulder (butt), fat trimmed

1/2 cup long-grain white rice

1/4 cup canned tomato sauce

1 can (15 oz.) pinto or red beans

4 large (13 in.) or 6 regular-size (10 in.) flour tortillas

1 1/4 cups store-bought or homemade guacamole

1/3 cup crema (Mexican cultured cream; see Quick Tip below) or sour cream

1 cup crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese

1/2 cup chopped cilantro

1 2/3 cups classic Salsa Fresca or store-bought red salsa, divided

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