1. Make the crema: once whipping cream is at room temp, transfer to medium bowl. Add the buttermilk, cover and let sit on counter until it starts to thicken (3-4 hours). Then mix in the remaining ingredients, cover tightly, and put in fridge until burritos are rolled and sauced.
2. Prep the burrito insides: bring beans, bay leaves, diced onion, and spices to a boil in a medium pot, turn down to simmer and let cook until ready to roll. Cook the yellow rice according to package instructions. If using pre-cooked pulled pork, sauté in pan with Mojo until heated through. If using unseasoned ground pork, brown it in a skillet, drain fat, and then add the Mojo. Some other things that can go in the meat if you’d like are diced poblanos and chopped cilantro.
3. Pre-heat oven to 350° and get your baking pan ready: I use a 9x13 Pyrex pan, but any lasagna type pan will do. Line it with foil, spray the foil with Pam or brush lightly with olive oil. Spread 2 TBS of the salsa verde on the bottom to prevent burritos from sticking.
4. Wrap the burritos: drain ½ the liquid from the black beans & mush some of them up with a fork. For each burrito 1stspread a spoon of beans, then a spoon of rice, top it with the pork, and sprinkle in a little shredded cheese. Roll & place in pan. Repeat for the other 9 burritos (8 vertical, 2 horizontal) to fill the pan.
5. Finish the burritos:evenly distribute remaining salsa verde on top of the burritos getting all white parts of the wrappers covered.Gently spread the cold crema mixture on top of the salsa trying not to blend.Cover the crema with the other cup of shredded Monterey Jack cheese (you can double up the Monterey jack on top if you want it really cheesy).Bake uncovered for 35-45 minutes until cheese is melted and starting to turn a slight golden color.Remove from oven and let sit for at least 15 minutes before serving.(I serve with shredded lettuce, diced tomato, and fresh guac tossed in Green Thunder hot sauce on top to call it a full meal – a side salad would work too!) Enjoy!
