Family, friends and good food have always been the recipe for Mi Rancho‘s success. When the store opened its doors in Oakland in 1939, it was the first Mexican grocery store in the area. Offering authentic Mexican delicacies and baked goods, families also flocked to Mi Rancho for the fresh handmade tortillas produced in the back. The Berber family purchased the store in 1954, and over three generations have worked to expand their brand of quality artisan tortillas not only in the Bay Area, but across the country. Staying true to their Mexican roots, Mi Rancho offers Mama’s flour and corn tortillas made from original family recipes and using only California grown flour and corn. They also provide organic, non-GMO tortillas and even an Ancient Grain line made with flax and quinoa. 
Wondering what to fill your Mi Rancho tortillas with? Get the recipe below for the Berber family’s delicious chile verde.
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MAMA OFI’S CHILE VERDE
Makes about 2 dozen burritos
Recipe courtesy of Ofelia & Robert Berber, Mi Rancho
INGREDIENTS
- 2 pounds fresh tomatillos, or 3 cans (13 oz each) tomatillos, including liquid
- 1 to 2 jalapeno chilies (depending on spiciness desired)
- 8 to 10 cloves of garlic, peeled
- 1 large handful of cilantro (de-stemmed)
- 3 pounds pork loin roast, trimmed of fat and cut in 2-inch cubes
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 dozen Mi Rancho Mama’s Burrito Flour Tortillas
- 1/2 recipe refried beans (see separate recipe here)
- 2 cups (about 8 oz) grated Monterey Jack cheese
DIRECTIONS
Remove papery husk from fresh tomatillos and stems from chilies. Combine tomatillos and chilies in a 2-quart saucepan and add water almost to cover. If using canned tomatillos, combine with the chilies without adding additional liquid. Bring to a boil, then reduce heat and simmer until soft (about 10 minutes). Drain, reserve the liquid, and set aside to cool slightly. In a food processor or blender, purée the drained tomatillos and chilies, garlic and cilantro. Set aside.
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In a Dutch oven, brown the pork cubes in oil over medium-high heat, a few at a time. Add reserved tomatillo liquid to barely cover the meat, and then add onion. Simmer for 2 hours, covered, or until pork is fork-tender, stirring occasionally and checking to make certain pork has not dried out. Add additional tomatillo liquid or water, if necessary. Removed meat with a slotted spoon; let cool. Shred with fingers. Skim fat from meat-poaching liquid.
In a 2-quart saucepan, combine the shredded meat, the puréed tomatillo-chile sauce, salt, and 1 to 2 cups of the meat-poaching liquid, or enough to make a thin but not watery sauce. Simmer 30 to 40 minutes uncovered. Stir occasionally. Meanwhile, preheat oven to 350°F.
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Wrap tortillas in aluminum foil and heat in oven 20 to 30 minutes, or until they are warmed through.
For each burrito, place about 2 tablespoons of Refried Beans in the center of a warm tortilla, then 3 tablespoons of the tomatillo pork sauce.
Top with 2 tablespoons of grated cheese. Roll up and serve warm.
