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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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 vinegar, 4 garlic cloves, oregano, cumin, cloves, 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.
Simmer
Divide pork between two saucepans. To each add 0.5 tsp salt, 1/4 onion, 2 smashed garlic cloves, and 1 bay leaf. Cover with water by 2cm and simmer covered over medium-low 30 minutes until fork-tender. Drain, reserve 240ml combined cooking liquid, and shred coarsely.
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 cooking liquid.
Reduce
Reduce heat to medium and cook 12 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.
Build 2
While chilorio finishes, heat 2 tbsp lard in a skillet over medium 1 minute. Add beans, 0.5 tsp salt, and 1/4 cup bean liquid. Mash 4 minutes over medium until thick and spreadable.
Warm
Hold each flour tortilla over a flame or in a dry skillet 30 seconds per side until pliable and warm.
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.