Sunset's Burritos Grandes

Ingredients

• 0.3 cup tomato sauce canned
• 2 ounces california chiles dried quick (4 to 6) (see Tip below)
• 0.5 cup cilantro leaves chopped
• 0.3 cup crema sour quick (Mexican cultured cream; see Tip below)
• 4 large regular-size flour tortillas (13 in.) (10 in.)
• 3  garlic cloves peeled
• 1.3 cups guacamole homemade store-bought
• 1 cup jack cheese shredded crumbled quick (also called queso añejo; see Tip below)
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil 
• 0.5 teaspoon oregano dried
• 15 oz pinto red canned
• 1.3 pounds boston butt pork shoulder fat trimmed (butt)
• 1.7 cups classic salsa fresca red divided store-bought
• 1 teaspoon salt divided
• 0.3 cup tequila 
• 0.5 cup rice long-grain white

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• grill
• aluminum foil
• skewers

Directions

1. Wipe chiles clean with a damp cloth and remove stems and seeds. Chop in a blender until finely ground.
2. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 tsp. salt; blend until smooth.
3. Cut pork across grain into slices 1/2 in. thick and 3 to 4 in. long. In a bowl, add meat to marinade. Chill at least 15 minutes and up to 24 hours.
4. Lift meat from marinade and thread strips onto skewers.
5. Lay skewers parallel and about 2 in. apart on a baking sheet. Pat marinade onto meat.
6. Prepare a charcoal or gas grill for direct medium-high heat.
7. Lay skewered meat on oiled cooking grate (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.
8. Meanwhile, in a 1 1/2- to 2-qt. pan over high heat, bring 3/4 cup water, the rice, tomato sauce, and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.
9. About 5 minutes before meat is done, put beans and their liquid in a 1-qt. pan and cook over medium-high heat until bubbling, about 5 minutes.
10. Lift cooked meat to a platter and cover with foil.
11. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.
12. Preheat oven to 20
13. Warm serving plates in oven.
14. Remove meat from skewers to a board and cut into 1/4-in.-wide strips.
15. Lay tortillas flat. Toward one side of each, fill with guacamole, crema, pork, beans (including most of liquid), rice, cheese, and cilantro; divide 1 cup salsa among burritos. Fold over sides and roll up tightly to enclose. Work quickly during assembly to keep burritos hot, and serve on warm plates; if burritos cool off, you can wrap each one in lightly oiled foil and heat in a 350 oven for 10 to 20 minutes.
16. Serve remaining salsa in a bowl to add to taste.