2 Tbsp. vegetable oil, divided 1-lb. boneless pork loin, finely cubed 2 c. sweet onions, chopped 1 c. green or red chile salsa 1/2 c. ripe olives, chopped 2 tsp. chili powder 1 tsp. cornstarch 1 tsp. sugar 1/2 tsp. ground cumin Hot pepper sauce, to taste, optional 1 1/3 c. hot cooked rice 4 burrito-size flour tortillas, steamed 1 c. (4-oz.) Brick Cheese, shredded (or for more heat, use 1/2 c. Wisconsin Habañero Jack Cheese)
Heat 1 Tbsp. oil in large skillet, and sauté pork and onion over high heat until browned; remove from the pan. Combine salsa, olives, chili powder, cornstarch, sugar, and cumin in the same skillet. Cook, stirring and scraping up the pork drippings, until the sauce is hot. Return pork mixture to the pan; heat through. Season with hot sauce, if desired. To assemble, spread 1/3 cup of hot rice in the center of each tortilla; top with a generous 3/4 cup of the pork mixture and 1/4 cup of cheese. Fold in two sides and then roll the tortilla around the filling.