Hispanic Kitchen

Spice It Up!

One of the things I miss the most about living in California are the tasty burritos served in many popular restaurants and food trucks. When I prepare burritos at home, there is not a lot of room for a bunch of sides. The well-stuffed burrito is enough to keep you filled for 2 days. When I lived at home, one of the few times my mom did not cook, she would purchase a couple pints of beef chile verde and pork chile colorado with these huge flour tortillas. Burrito night was on! In many  eat in restaurants, it's popular to serve what they call a "wet burrito," meaning it is ladled with a warm red or green salsa or chile sauce. The debate is still on as far as whether the burrito was born in California, Texas or New Mexico. I enjoy them whichever style they come in, pure comfort food!

Yields 6 servings


For Pork:

2 pound pork butt, fat trimmed
4 chile ancho, stems and seeds removed
1 small white onion, cut into quarters
3 garlic cloves 
1½ teaspoons cumin
1 teaspoon Mexican oregano
Salt and fresh cracked pepper to taste
Olive oil

Tips~ If you ever want to take on a new challenge, try cooking the pork in a 5 quart pressure cooker. The results are a quick cooked pork that is moist and flavorful. It cuts the cooking time down in half!

For Roasted Tomatillo Poblano Salsa:

8 tomatillos, peeled and washed
1/2 white onion, roughly chopped
2 large poblano peppers
2 cloves garlic  
2 serrano chile
2 tablespoons cilantro, optional
½ teaspoon cumin
½ teaspoon oregano, crushed
Juice of 1 key lime

You will also need:

6- (12-inch) flour tortillas
1 1/2 to 2 cups refried beans
1/2 cup crema (Mexican-style cream)
1 cup jack cheese, shredded
1 avocado, sliced
2 cups pico de gallo salsa or guacamole
Romaine or your favorite lettuce, shredded (about 4 cups), optional


1. Preheat broiler to high for 5 minutes. On a foil lined baking sheet, add tomatillos, onions, poblanos, 2 cloves garlic (with skin on), and 2 serrano peppers. Drizzle lightly with oil, cook under broiler for 10 to 12 minutes, turning as needed. Remove from oven once skins have blackened and blistered slightly on poblanos. Cover with clean kitchen towel, set aside to cool.

2. In a medium pot, combine the pork, onions and garlic, with enough water to cover, add 1 teaspoon of salt. Cook at medium heat until it comes to a boil, cover reduce heat to simmer and cook for 1½ hours or until pork becomes tender. Remove from heat and let cool in broth.

3. While the pork is cooking, transfer the chile ancho to a glass bowl, cover with water and cook in the microwave for about 6 minutes, stirring after 3 minutes. Remove from microwave, cover and set aside.

4. Once pork is tender enough and slightly cooled, remove from broth onto plate or cutting board. Using two forks or your fingers, shred the pork and set aside. For salsa, remove the blistered skins, seeds, and stems from the poblanos and transfer to the blender. Also add the garlic(skins removed), tomatillos, onions, and serranos (stems removed). Season with cumin, oregano, key lime juice, salt and pepper to taste. Pulse to blend until desired consistency, taste for salt, pour into serving dish, set aside. 

5. Rinse the blender, add drained chile ancho, the onions and garlic cooked with the pork, 1½ cups of pork stock, cumin, oregano, salt and pepper to taste. Blend until smooth, set aside. Heat 2 tablespoons of oil to medium heat, add the ancho sauce from the blender and bring to a boil, add the shredded pork, stir well to combine. Lower heat, taste for salt. Cover and continue cooking for 25 to 30 minutes. If pork becomes too dry, add a little more broth.

6. To assemble burritos, heat tortillas on a comal or a griddle on medium heat for just 25 to 30 seconds on each side. On a large plate, lay the tortilla, add about 1/3 cup of beans, crema, cheese, shredded pork, avocado slices and a couple of tablespoons of your favorite salsa or guacamole. After folding burrito, add about 1 cup of lettuce onto plate, then burrito on top, ladle with tomatillo poblano salsa. 


Tips~ I like my salsa a little chunky when serving over the burritos. Pulse a few times in the blender for a chunky style salsa.

Other recipes by Sonia:

Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Burrito, Pork, ancho, avocado, broth, poblano, salsa, tomatillo


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