Mexican · Dinner
Slow-Cooked Pork Chile Burrito
Burrito de Chilorio
Sinaloan burrito of pork shoulder slow-cooked then shredded and fried in chile colorado of ancho, pasilla, vinegar, garlic, and oregano until dry and intense, rolled into a flour tortilla with beans and cheese.
$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
38gProtein
42gFat
45gCarbs
3gSugar
6gFiber
840mgSodium
95mgChol
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Instructions
1
Prep
Cut 440g pork shoulder into 4cm cubes. Stem, seed, and toast ancho and pasilla chiles 30 seconds per side until pliable, then soak 10 minutes in hot water. Drain chiles and blend with 1/4 cup vinegar, 4 garlic cloves, 2 tsp oregano, 1 tsp cumin, 0.5 tsp cloves, 0.5 tsp allspice, 1 tsp salt, and 240ml soaking liquid until very smooth. Dice 60g white onion, chop cilantro. Have 200g cooked pinto beans, 100g queso Chihuahua shredded, and 2 large flour tortillas ready.
2
Simmer
Divide pork between two saucepans (220g each). Add 0.5 tsp salt, 1/4 onion, 2 smashed garlic cloves, and 1 bay leaf to each pan. Cover with water by 2cm and simmer covered over medium-low 30 minutes until fork-tender. Drain both pans, reserve 240ml combined cooking liquid, and shred coarsely.
3
Build 1
Heat 4 tbsp lard in a heavy skillet over medium-high 1 minute until shimmering. Strain chile sauce into the lard and cook 5 minutes, stirring, until deep brick red and bubbling thickly. Add shredded pork and reserved 240ml cooking liquid.
4
Reduce
Reduce heat to medium and cook 12–14 minutes, stirring often, until liquid fully evaporates and pork is dry, glossy, and intensely coloured. The mixture should pull away from the pan sides when stirred.
5
Build 2
While chilorio finishes, heat 2 tbsp lard in a skillet over medium 1 minute. Add 200g beans, 0.5 tsp salt, and 1/4 cup bean liquid. Mash 4–5 minutes over medium until thick and spreadable.
6
Warm
Hold each flour tortilla over a flame or in a dry skillet 30 seconds per side until pliable and warm.
7
Wrap and plate
Spread refritos down the centre of each tortilla, layer chilorio and queso Chihuahua over top. Fold sides in and roll tightly from the bottom. Cut diagonally, top with diced onion and cilantro. Serve with lime wedges.
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
- 1 tsp fine salt
- 0.5 white onion
- 4 garlic cloves
- 2 bay leaves
- 6 ancho chiles
- 4 pasilla chiles
- 60ml (1/4 cup) white vinegar
- 2 tsp dried oregano
- 1 tsp ground cumin
- 0.5 tsp ground cloves
- 0.5 tsp ground allspice
- 6 tbsp lard
- 200g (7 oz) pinto beans
- 60ml (1/4 cup) bean cooking liquid
- 2 flour tortillas
- 100g (3.5 oz) queso Chihuahua
- 60g (2 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime