Carnitas Burrito
These carnitas burritos are a quick way to use cooked pork for lunch or dinner. The skillet-browned tortillas are full of south of the border flavors and they're super easy to make.
Servings: 4
Ingredients
- 2 ½ cups carnitas cooked
- 2 cups white rice or cilantro-lime rice cooked and warmed
- ½ cup salsa or pico de gallo
- ½ cup sour cream
- ¼ cup fresh cilantro chopped
- 4 large flour tortillas burrito-size, about 10 inches wide
- 1 avocado sliced
- 1 cup black beans or pinto beans drained and warmed
- 1 cup Monterey Jack or cheddar cheese shredded
- 1 tablespoon olive oil
- Salt and black pepper if needed
- Lime wedges to serve
Instructions
Crisp the Pork
- Warm the carnitas in a large skillet over a medium heat until the meat reaches 165°F.
- Spread the carnitas across the skillet and leave them undisturbed for 2 to 3 minutes at a time if you want browned edges.
- Taste and add salt and/or black pepper if needed.
Warm the Tortillas
- Warm the tortillas in a dry skillet or microwave until pliable and soft.
Assemble the Burritos
- Place one tortilla on a flat surface and spoon ½ cup of warm rice into the center.
- Add ¼ cup beans, a quarter of the carnitas, ¼ cup shredded cheese, 2 tablespoons salsa, 2 tablespoons sour cream, avocado slices and chopped cilantro.
- Fold both sides of the tortilla over the filling.
- Bring the bottom edge up over the center and roll the burrito tightly.
- Repeat with the remaining tortillas and fillings.
Cook Until Golden Brown
- Heat the olive oil in a skillet over medium heat.
- Add the burritos seam-side down and cook for 2 to 3 minutes per side until browned. Cook them in batches if needed.
- Serve the pork burritos warm with lime wedges.
Notes
- Drain the beans well: Excess liquid can make the tortilla soggy around the filling.
- Slice the avocado last: Cut it shortly before assembly to limit browning.
- Taste before seasoning: Prepared carnitas might be salty enough already.