Chipotle Pork Burritos Recipes

CHIPOTLE PORK CARNITAS BURRITO BOWLS

Steps:

• Prepare pork carnitas according to directions HERE.
• To make pico de gallo, combine tomatoes, jalapeño, green onions, cilantro, lime juice, and salt in a small bowl. Refrigerate until ready to use.
• To serve, place 2/3 cup rice in each bowl, then top with 3/4 cup cooked pork carnitas. Spoon homemade pico de gallo over the top, then finally add any additional desired toppings.

EASY MEXICAN PORK BURRITOS

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

CHIPOTLE PORK BURRITOS

Steps:

• In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
• In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
• Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
• Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.