Chicharron Burrito
Chicharron Burrito
Ingredients
For the Chicharrones
- 2 pounds pork fat, cubed, with some meat preferred
- 1 teaspoon salt, or to taste
- 1 cup water
For the Burrito Assembly
- 4 flour tortillas, large, warmed
- 1 1/2 cups shredded cheese, cheddar or Mexican blend
- 2 cups red chili sauce, meat-based, warmed
- 1 cup pinto beans, cooked, warmed
Instructions
- 1
Combine the cubed pork fat, salt, and water in a large, heavy-bottomed pot or Dutch oven.
⏱️ 5 min
- 2
Cook over high heat, stirring frequently (every couple of minutes), until the water has evaporated and the fat begins to render out. This process will take approximately 20-25 minutes.
⏱️ 25 min
- 3
Once the fat has rendered and the pork pieces are starting to brown, reduce the heat to low. Continue to cook, stirring every couple of minutes to prevent burning, until the chicharrones are golden brown and crispy. This will take an additional 30-35 minutes.
⏱️ 35 min
- 4
Carefully drain the chicharrones from the rendered lard using a slotted spoon. Transfer them to a tray lined with paper towels to absorb any excess fat. Set aside.
⏱️ 5 min
- 5
To assemble each burrito, lay a warm flour tortilla flat on a clean surface.
⏱️ 1 min
- 6
Place a generous portion of the prepared chicharrones (about 1/4 of the total) in the center of the tortilla.
⏱️ 1 min
- 7
Sprinkle about 1/4 cup of shredded cheese over the chicharrones.
⏱️ 1 min
- 8
Ladle about 1/2 cup of warm red chili sauce over the cheese and chicharrones.
⏱️ 1 min
- 9
Add a spoonful (about 1/4 cup) of warm pinto beans.
⏱️ 1 min
- 10
Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
⏱️ 1 min
- 11
Repeat steps 5-10 for the remaining burritos.
⏱️ 4 min
- 12
For serving, place each rolled burrito on a plate, smother with additional warm red chili sauce, and top with more shredded cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicharron Burrito
Ingredients
For the Chicharrones
- 2 pounds pork fat, cubed, with some meat preferred
- 1 teaspoon salt, or to taste
- 1 cup water
For the Burrito Assembly
- 4 flour tortillas, large, warmed
- 1 1/2 cups shredded cheese, cheddar or Mexican blend
- 2 cups red chili sauce, meat-based, warmed
- 1 cup pinto beans, cooked, warmed
Instructions
- 1
Combine the cubed pork fat, salt, and water in a large, heavy-bottomed pot or Dutch oven.
⏱️ 5 min - 2
Cook over high heat, stirring frequently (every couple of minutes), until the water has evaporated and the fat begins to render out. This process will take approximately 20-25 minutes.
⏱️ 25 min - 3
Once the fat has rendered and the pork pieces are starting to brown, reduce the heat to low. Continue to cook, stirring every couple of minutes to prevent burning, until the chicharrones are golden brown and crispy. This will take an additional 30-35 minutes.
⏱️ 35 min - 4
Carefully drain the chicharrones from the rendered lard using a slotted spoon. Transfer them to a tray lined with paper towels to absorb any excess fat. Set aside.
⏱️ 5 min - 5
To assemble each burrito, lay a warm flour tortilla flat on a clean surface.
⏱️ 1 min - 6
Place a generous portion of the prepared chicharrones (about 1/4 of the total) in the center of the tortilla.
⏱️ 1 min - 7
Sprinkle about 1/4 cup of shredded cheese over the chicharrones.
⏱️ 1 min - 8
Ladle about 1/2 cup of warm red chili sauce over the cheese and chicharrones.
⏱️ 1 min - 9
Add a spoonful (about 1/4 cup) of warm pinto beans.
⏱️ 1 min - 10
Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito.
⏱️ 1 min - 11
Repeat steps 5-10 for the remaining burritos.
⏱️ 4 min - 12
For serving, place each rolled burrito on a plate, smother with additional warm red chili sauce, and top with more shredded cheese.
⏱️ 2 min