Carnitas Burrito Recipe: The Ultimate Mexican Feast!

Craving a Flavor Explosion? You’re in the Right Place!

Did you know that the average person consumes about 9 burritos per year? If you’re looking to elevate your burrito game beyond the ordinary, then you’ve landed on the perfect page. Today, we are diving headfirst into the heart of Mexican cuisine with the ultimate Carnitas Burrito Recipe. This isn’t just any burrito; it’s a masterpiece, a fiesta in your mouth, stuffed to the brim with everything that makes Mexican food so beloved. Imagine tender, crispy pork carnitas, fragrant cilantro lime rice, gooey melted cheese, hearty beans, a vibrant pico de gallo, creamy guacamole, and crisp lettuce – all wrapped snugly in a warm tortilla. Whether you’re a seasoned burrito aficionado or simply yearning for a satisfying, soul-warming meal, this carnitas burrito is poised to become your new go-to. Prepare yourself for a culinary journey that promises unparalleled taste and texture with every single bite!

Gather Your Flavor Arsenal: Ingredients for the Ultimate Carnitas Burrito

The secret to an epic carnitas burrito lies in the quality and freshness of its components. Here’s what you’ll need to create your own Mexican feast:

For the Carnitas:

• 2-3 lbs Pork Shoulder (Boston Butt): The star of the show! Look for a cut with good marbling for ultimate tenderness and flavor. You can also use pork butt or pork belly for extra richness.
• 1 large Onion, halved: Adds a sweet, savory base to the cooking liquid.
• 4-6 cloves Garlic, smashed: Essential aromatic that infuses the pork with depth.
• 1-2 Bay Leaves: Contributes a subtle, herbaceous note.
• 1 teaspoon Cumin Seeds: Toasted and ground cumin provides that earthy, signature Mexican flavor.
• 1 teaspoon Dried Oregano (Mexican if possible): Adds an authentic herbal fragrance.
• 1/2 teaspoon Whole Black Peppercorns: For a gentle, warm spice.
• 1/4 cup Lard or Vegetable Oil: Crucial for achieving that irresistible crispy texture. Sub with vegetable oil if lard is unavailable.
• Salt to taste: Don’t be shy; salt is key to bringing out all the flavors.
• 1/2 cup Water or Orange Juice: Helps to braise the pork initially. Orange juice adds a subtle sweetness and helps tenderize the meat.

For the Cilantro Lime Rice:

• 2 cups Long Grain White Rice: Basmati or Jasmine rice work beautifully here.
• 4 cups Chicken or Vegetable Broth: Forms the flavorful base for the rice.
• 1/2 cup Fresh Cilantro, finely chopped: The star herb, offering a bright, fresh aroma and taste.
• Juice of 1-2 Limes: Zesty and tangy, it cuts through the richness. Use more or less to your preference.
• 1 tablespoon Olive Oil: For sautéing.
• Salt to taste: Enhances all the flavors.

For the Burrito Assembly:

• 8-10 Large Flour Tortillas: Choose good quality, pliable tortillas that won’t tear easily. You can warm them slightly before rolling.
• 1 can (15 oz) Black Beans or Pinto Beans, rinsed and drained: For protein and fiber. Refried beans are also a delicious option.
• 2 cups Shredded Mexican Cheese Blend: Monterey Jack, Cheddar, or a mix.
• 1 cup Pico de Gallo: Fresh, chunky salsa made with tomatoes, onion, jalapeño, cilantro, and lime.
• 1 cup Guacamole or Sliced Avocado: Creamy, rich, and utterly delicious.
• 1 cup Shredded Lettuce: For a refreshing crunch.
• Optional: Sour Cream or Mexican Crema: For an extra creamy finish.

Timing Your Carnitas Burrito Adventure

Compared to many quick weeknight meals, this carnitas burrito recipe involves a longer cooking time, primarily for tenderizing and crisping the pork. However, the active preparation is minimal, and the delicious results are well worth the wait. You can even prepare the carnitas ahead of time, making assembly a breeze!

Crafting Your Carnitas Burrito Masterpiece: Step-by-Step

Step 1: Prepare the Pork for Carnitas

Begin by trimming any excess hard fat from the pork shoulder, but leave some for flavor and moisture. Cut the pork into large, roughly 2-3 inch chunks. This helps it cook more evenly and absorb flavors. Pat the pork pieces dry with paper towels. This is an important step for achieving a good sear and crispy exterior later on.

Step 2: Slow Cook the Carnitas

In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat. Sear the pork chunks on all sides until nicely browned. This browning adds immense flavor. Once browned, add the onion halves, smashed garlic cloves, bay leaves, cumin seeds, oregano, peppercorns, and salt to the pot. Pour in the water or orange juice. Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it cook gently for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. You want the meat to be so tender that it almost falls apart on its own.

Step 3: Crisp Up the Carnitas

Once the pork is tender, remove the chunks from the cooking liquid using a slotted spoon and place them on a baking sheet. Discard the cooking liquid (or strain and save some of the flavorful fat for other uses!). Shred the pork into bite-sized pieces using two forks. Drizzle any remaining fat from the pot or fresh lard/oil over the shredded pork. Broil in the oven on high heat for about 5-10 minutes, or until the edges are wonderfully crispy and golden brown. Keep a close eye on it to prevent burning!

Step 4: Make the Cilantro Lime Rice

While the carnitas are crisping, prepare your rice. Rinse the rice thoroughly under cold water until the water runs clear. In a medium saucepan, heat the olive oil over medium heat. Add the rinsed rice and sauté for about a minute until lightly toasted. Pour in the broth and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-18 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork, then stir in the chopped cilantro and lime juice. Adjust seasoning as needed.

Step 5: Assemble Your Ultimate Carnitas Burrito

Warm your large flour tortillas. Spread a generous layer of cilantro lime rice onto each tortilla, leaving a border. Top with a hearty portion of the crispy carnitas, followed by black beans, shredded cheese, pico de gallo, guacamole, and shredded lettuce. If using, add a dollop of sour cream or crema. Fold in the sides of the tortilla, then tightly roll it up from the bottom, tucking in the filling as you go. For an extra crisp, you can lightly grill the assembled burritos on a dry skillet or panini press until golden brown.

Nutritional Snapshot: What You’re Eating

While precise nutritional values can vary based on specific ingredients and portion sizes, a typical carnitas burrito of this nature (per burrito, assuming 10 servings) might estimate:

• Calories: 600-800 kcal
• Protein: 30-40g
• Fat: 30-45g (varies with pork cut and added fats)
• Carbohydrates: 50-70g
• Fiber: 8-12g

Note: This is an estimation. For exact figures, it’s recommended to use a nutritional calculator with your specific ingredients.

Lighter & Brighter: Healthier Alternatives

Looking for ways to make your carnitas burrito a bit lighter without sacrificing flavor? Try these swaps:

• Leaner Pork: Opt for pork loin or trim more fat from the shoulder before cooking.
• Reduced Cooking Fat: Use less lard or oil, or even consider baking the pork first before shredding and broiling.
• Brown Rice or Quinoa: Swap white rice for whole grains for added fiber.
• More Veggies, Less Rice: Increase the amount of lettuce, pico de gallo, and add more sautéed peppers and onions to your burrito filling. You could even mix cauliflower rice with your regular rice.
• Lighter Cheese: Use a reduced-fat cheese blend or simply less cheese.
• Skip the Crema: Rely on the guacamole or a lighter salsa for creaminess.

Serving Your Fiesta!

These carnitas burritos are a meal in themselves! However, they pair wonderfully with a side of tortilla chips and salsa, a fresh avocado salad, or a simple cucumber and jicama salad. For a complete Mexican spread, consider adding some seasoned black beans or a dollop of fresh salsa verde on the side.

Steer Clear of These Pitfalls!

• Not browning the pork enough: This is where much of the flavor develops!
• Overcrowding the pot: When searing, cook pork in batches if necessary to ensure a good sear rather than steaming.
• Not crisping the carnitas: The crispy bits are what elevate the texture and experience!
• Tearing the tortilla: Warm your tortillas properly and don’t overstuff them.
• Bland rice: Don’t skip the cilantro and lime for the best flavor.

Leftover Love: Storing Your Carnitas Burritos

To store leftovers, it’s best to separate the components if possible. Cooked carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be reheated and crisped up again in a skillet or oven broiler. Cilantro lime rice also keeps well for 3-4 days. For assembled burritos, they tend to get soggy when stored, but if you must, wrap them tightly in foil and reheat them in a skillet over medium heat.

Conclusion: Your Burrito Dreams Have Come True!

You’ve now got the blueprint for crafting the ultimate Carnitas Burrito – a dish that’s sure to satisfy even the most discerning palates. The slow-cooked, crispy carnitas combined with the fresh, vibrant fillings create a symphony of flavors and textures that is simply unparalleled. Don’t just dream about this Mexican feast; make it! Gather your ingredients, follow these steps, and prepare to be amazed by the deliciousness you can create in your own kitchen. Enjoy every bite!

Frequently Asked Questions

Carnitas Burrito Recipe: The Ultimate Easy Mexican Meal

• Author: Chef Mia

Print Recipe

Pin Recipe

---

Description

Welcome, fellow food enthusiasts! Today, we are diving into the world of Mexican cuisine with the ultimateCarnitas Burrito Recipe. This easy carnitas burrito is stuffed with everything you could possibly want: crispy pork carnitas, cilantro rice, cheese, beans, pico de gallo, guacamole, and lettuce. Whether you’re a fan of classic burritos or you’re simply craving a hearty meal, this carnitas burrito will quickly become a favorite in your recipe collection. Prepare to embark on a delicious culinary journey with this flavor-packed dish!

---

Ingredients

Scale 1x2x3x

• 8burrito-sized flour tortillas
• 2 cupsshredded cheese(Mexican blend, Monterey Jack, or Pepper Jack)
• 2 cupscilantro rice(or substitute with white rice or Spanish rice)
• 2⅔ cupsshredded carnitas(use slow-cooked or Dutch oven carnitas)
• 1 cupbeans(pinto or black beans)
• 2 cupspico de gallo(substitute with diced tomatoes or salsa)
• 1 cupguacamole
• 2 cupslettuce(shredded)

---

Instructions

1. Step 1: Warm the tortillas.Heat a large skillet over medium heat and warm one flour tortilla at a time. This step ensures that the tortilla is soft and pliable, making it easier to wrap the burrito.
2. Step 2: Assemble the burrito.Place the warm tortilla on a plate. Down the middle, spread ¼ cup of cheese, ¼ cup of cilantro rice, ⅓ cup of carnitas, 2 tablespoons of beans, ¼ cup of pico de gallo, 2 tablespoons of guacamole, and ¼ cup of shredded lettuce.
3. Step 3: Roll the burrito.Carefully fold in the sides of the tortilla and then roll it from the bottom to the top, securing all the fillings inside. You can toast the burrito on each side in a skillet over medium heat for an added crispy texture.
4. Step 4: Serve.Cut the burrito in half if desired, and serve with your favorite side dishes like chips and salsa, Mexican street corn, or a fresh side salad.

---

Notes

Use fresh ingredients: Freshly made guacamole and pico de gallo add a bright, refreshing flavor to the burrito.
Prep in advance: You can prepare the carnitas ahead of time and store them in the fridge for up to three days. Simply reheat before assembling your burritos.
Customize your fillings: Don’t be afraid to add your favorite ingredients, such as sautéed onions, peppers, or even a drizzle of chipotle sauce for extra heat.