Carnitas Burrito

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This Carnitas Burrito is packed with flavorful pork, herby cilantro-lime rice, creamy guac, and fresh salsa. Skip the line and make your own Chipotle-inspired burritos at home.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 830kcal

Author: Valerie Brunmeier

Ingredients

8 large (burrito-size) flour tortillas
1 recipe Cilantro Lime Rice
2 (15 ounce) cans pinto beans drained and warmed
4 cups Carnitas
3 cups shredded Monterey Jack or Mexican blend cheese
2 cups Fresh Tomato Salsa (recipe below) or store-bought pico de gallo or salsa roja
1 cup Chipotle Guacamole
1 cup sour cream optional
Fresh cilantro for garnish, optional

Fresh Tomato Salsa

2 to 3 medium (1 to 1½ pounds) tomatoes like Roma or tomatoes on the vine, cut into ¼ -inch pieces
¼ cup finely chopped red onion
2 to 3 jalapeño peppers finely chopped
¼ cup finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
salt to taste

Instructions

Warm the tortillas: Heat a large dry skillet over MEDIUM heat. Warm each tortilla for 15 to 20 seconds per side until pliable.
Assemble the burritos: Spread about ½ cup rice down the center of each tortilla. Top with ½ cup beans (use a slotted spoon so they’re not too saucy), ½ cup carnitas, a generous sprinkle of cheese, and a spoonful of salsa and guacamole. Top with a little sour cream and cilantro, if using.
Roll the burritos: Fold in the sides, then roll from the bottom up, tucking tightly to enclose the filling.
Serve: Slice in half if desired and serve with extra salsa.

For the Fresh Tomato Salsa

In a medium bowl, combine the diced tomatoes, onion, jalapeño peppers and cilantro. Toss with the lemon juice and lime juice and season with a little salt, to taste. Cover and refrigerate until ready to use.

Notes

Prep and cook times reflect assembly only and assume the carnitas are prepared in advance. Times to make each component are listed in the individual recipes.

Carnitas: A 4-pound boneless pork shoulder roast makes about 8 cups cooked carnitas. You’ll need 4 cups for this burrito recipe, leaving plenty for tacos, bowls, nachos, or salads.

Rice: One recipe of my Cilantro Lime Rice yields about 4 to 4 ½ cups, which is the perfect amount for 8 burritos. For a more traditional flavor, use my Restaurant-Style Mexican Rice instead.

Beans: This recipe calls for 2 cans of beans to serve 8 burritos. For a smaller batch of 4 burritos, use 1 can beans and halve the remaining ingredients.

Serving size: Makes 8 burritos, or 6 extra-hearty burritos if you prefer larger portions.

Prep ahead: Make the carnitas up to 2 days in advance and refrigerate. Shred the cheese and make the guacamole and salsa earlier in the day.

Revive the carnitas: Re-crisp portions in a hot skillet for a few minutes before assembling so the edges are crispy again.

Leftovers: Store components separately and refrigerate (tortillas, carnitas, rice, salsa, guac, cheese). Reheat the proteins/carbs, then assemble fresh burritos or bowls for a quick lunch the next day.

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