Mexican · Dinner
Crispy Pork Carnitas Burrito
Burrito de Carnitas con Frijoles
Norteno burrito of slow-confited pork carnitas crisped in their own fat, rolled into a warm flour tortilla with refried pinto beans, Mexican rice, salsa verde, queso fresco, and pickled jalapeno.
$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
892Calories
48gProtein
52gFat
68gCarbs
8gSugar
8gFiber
1240mgSodium
125mgChol
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Instructions
1
Prep
Cut 440g pork shoulder into 4cm cubes. Drain 200g cooked pinto beans. Husk and rinse 6 tomatillos. Stem 2 serrano chiles. Chop cilantro. Measure rice, tomato paste, stock, lard, milk, orange juice, spices, and bean liquid. Crumble 60g queso fresco and drain 40g pickled jalapeno.
2
Simmer
Divide pork between two saucepans (220g each with 2 tbsp lard per pan), or use one large saucepan. Add milk, orange juice and squeezed halves, bay leaves, smashed garlic cloves, oregano, and salt to pork. Add 250ml water per batch to barely cover. Simmer over medium-low uncovered 35–40 minutes until liquid reduces almost completely and pork is fork-tender.
3
Toast
Heat 2 tbsp oil in a saucepan over medium 1 minute. Add 120g rice and toast 2 minutes until pale golden. Stir in 2 tbsp tomato paste 30 seconds. Add 240ml chicken stock and salt, bring to a boil. Reduce to low, cover, and cook 14–15 minutes until tender. Rest covered off heat.
4
Build 1
Heat 2 tbsp lard in a skillet over medium 1 minute. Add beans, cumin, salt, and bean cooking liquid. Mash 4–5 minutes until thick and spreadable. Char tomatillos and serrano in a dry skillet over medium-high 5–6 minutes until blackened in patches. Blend with cilantro and salt until coarsely textured.
5
Crisp
Raise carnitas pan(s) to medium-high. Fry pork in rendered fat 8–10 minutes, turning every 2 minutes, until deeply browned and crisp on multiple sides. Shred coarsely on a board. Warm tortillas over a flame or in a dry skillet 30 seconds per side until pliable.
6
Plate
Lay each tortilla on a board. Spread refritos in a 4cm strip down centre. Layer rice, carnitas, salsa verde, queso fresco, and jalapeno on top. Fold sides in over filling, roll tightly from bottom. Cut diagonally, top with cilantro, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork shoulder
- 4 tbsp lard or vegetable shortening
- 120ml (1/2 cup) whole milk
- 1 whole orange
- 4 whole bay leaves
- 4 garlic cloves
- 1 tsp dried oregano
- 1.5 tsp fine salt
- 2 tbsp lard or neutral oil
- 200g (7 oz) pinto beans, cooked, drained
- 0.5 tsp ground cumin
- 60ml (1/4 cup) bean cooking liquid or water
- 2 tbsp neutral oil
- 120g (4.2 oz) white rice, raw
- 2 tbsp tomato paste
- 240ml (1 cup) chicken stock
- 6 whole tomatillos
- 2 whole serrano chiles
- 16g (medium handful) fresh cilantro
- 2 large flour tortillas (12 inch)
- 60g (2.1 oz) queso fresco
- 40g (1.4 oz) pickled jalapeno slices