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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Simmer
Divide pork between two medium saucepans (or use one larger saucepan). Add 2 tbsp lard, 60ml milk, half the orange juice and squeezed halves, 2 bay leaves, 2 smashed garlic cloves, 0.5 tsp oregano, and 0.75 tsp salt to each pot. Add 250ml water to each to barely cover. Simmer over medium-low uncovered 35 minutes until liquid reduces almost completely and pork is fork-tender.
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 minutes until tender. Rest covered off heat.
Build 1
Heat 2 tbsp lard in a skillet over medium 1 minute. Add 200g beans, cumin, salt, and 60ml bean liquid. Mash 4 minutes until thick and spreadable. Char 6 tomatillos and 2 serranos in a dry skillet over medium-high 5 minutes until blackened in patches. Blend with cilantro and salt until coarsely textured.
Crisp
Raise carnitas pans to medium-high. Fry pork in rendered fat 8 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.
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.