Burritos Juarez
Burritos Juarez
Ingredients
For the Stewed Pork
- 2 1/2 pounds pork shoulder, cut into large chunks
- 7 dried chiles, large, such as Ancho or Guajillo
- 1 onion, large, peeled and quartered
- 8 garlic cloves, peeled (6 for sauce, 2 for stewing)
- as needed water, for soaking chiles and stewing
For the Pinto Beans
- 4 cups pinto beans
- as needed water, for soaking and cooking
- to taste salt
- 1 garlic clove, whole
- 1 bay leaf
For the Flour Tortillas
- 3 cups all-purpose flour
- 1 cup warm water
- 1/4 cup lard or vegetable shortening, melted
- 1 teaspoon salt
For the Cilantro Sauce
- 1 bunch cilantro, large
- 3 stalks green onions, roughly chopped
- 1 jalapeño, halved and seeded
- 2 tablespoons white vinegar
- 3 tablespoons mayonnaise
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Prepare Pinto Beans (Soaking): Place the 4 cups of pinto beans in a large bowl. Cover the beans with at least 2 inches of water and add 1 teaspoon of salt. Allow them to soak for a minimum of 8 hours or overnight.
⏱️ 480 min
- 2
Prepare Chile Sauce Ingredients: Place the 7 dried chiles in a heatproof bowl. Pour enough hot water over them to fully submerge. Let them rehydrate for 20-30 minutes until soft. While chiles rehydrate, peel and quarter the large onion, and peel 6 garlic cloves. In a dry skillet over medium heat, lightly toast the quartered onion and peeled garlic cloves until slightly browned and fragrant, about 5-7 minutes. Once chiles are rehydrated, drain them, reserving about 1 cup of the soaking water. Add the rehydrated chiles, toasted onion, and garlic to a blender. Add 1/2 cup of the reserved chile soaking water and blend until smooth. Add more soaking water, 1 tablespoon at a time, if needed to achieve a pourable sauce consistency. Set aside.
⏱️ 30 min
- 3
Cook Pork Shoulder: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Sear the pork shoulder chunks on all sides until well browned, working in batches if necessary to avoid overcrowding the pot. This will take about 10-15 minutes. Add the remaining 2 peeled garlic cloves to the pot with the seared meat. Pour the blended chile sauce over the seared pork. Add enough water to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and let the meat stew until it is very tender and easily shreddable, about 2-3 hours.
⏱️ 180 min
- 4
Cook Pinto Beans: Drain the soaked pinto beans and transfer them to a large pot. Cover the beans with fresh water, ensuring there are at least 2 inches of water above the beans. Add the whole garlic clove, bay leaf, and 1 tablespoon of salt. Bring to a boil, then reduce heat to low, cover, and cook until the beans are very tender, about 1 1/2 to 2 hours. Check occasionally and add more hot water if needed to keep the beans submerged.
⏱️ 120 min
- 5
Make Tortilla Dough: In a large bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt. Add the 1/4 cup of melted lard or vegetable shortening and mix with your hands until the mixture resembles coarse crumbs. Gradually add the 1 cup of warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Divide the dough into 12 equal portions (approximately 2 ounces each) and roll each into a smooth ball. Cover the dough balls with a damp cloth and let them rest for at least 30 minutes.
⏱️ 45 min
- 6
Prepare Refried Beans: Once the pinto beans are cooked, remove and discard the bay leaf and whole garlic clove. Transfer approximately half to two-thirds of the cooked beans (along with some of their cooking liquid) to a blender. Blend until smooth and creamy. Pour the blended beans back into the pot with the remaining whole pinto beans. Stir to combine, creating a refried bean mixture with both creamy and textured elements. Taste and adjust salt if needed. Keep warm.
⏱️ 15 min
- 7
Make Cilantro Sauce: In a blender, combine the large bunch of cilantro, 3 roughly chopped green onions, the halved and seeded jalapeño, 2 tablespoons of white vinegar, 3 tablespoons of mayonnaise, a pinch of salt, and a pinch of black pepper. Blend until the sauce is smooth and a vibrant green color. Pour the finished sauce into a squeeze bottle or small serving dish. Set aside.
⏱️ 10 min
- 8
Shred Pork: Once the stewed pork shoulder is tender, remove it from the sauce using a slotted spoon. Shred the pork using two forks or a knife. Return the shredded pork to the chile sauce in the pot and mix thoroughly to ensure all the meat is coated. Keep warm.
⏱️ 10 min
- 9
Cook Tortillas: Heat a comal or cast-iron skillet over medium-high heat. On a lightly floured surface, take a dough ball, flatten it, and roll it out into a thin, round tortilla, about 8-9 inches in diameter. Place a rolled tortilla on the hot pan and cook for 30-60 seconds per side, until it puffs up and develops browned spots. Remove the cooked tortilla and immediately wrap it in a clean kitchen towel to keep warm and pliable. Repeat this process for all remaining tortillas.
⏱️ 30 min
- 10
Assemble and Finish Burritos: Take a warm, cooked tortilla. Spread a thin layer of the creamy refried beans down the center. Add a generous portion of the shredded stewed pork on top of the beans. Fold in the sides of the tortilla (about 1 inch on each side), then roll it up tightly from the bottom to form a long, skinny burrito. Place the rolled burritos seam-side down on a hot griddle or pan and cook for 1-2 minutes per side, until the tortillas are lightly toasted and slightly crispy on the outside. Serve the burritos immediately, optionally drizzled with the cilantro sauce.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Burritos Juarez
For the Stewed Pork
- 2 1/2 pounds pork shoulder, cut into large chunks
- 7 dried chiles, large, such as Ancho or Guajillo
- 1 onion, large, peeled and quartered
- 8 garlic cloves, peeled (6 for sauce, 2 for stewing)
- as needed water, for soaking chiles and stewing
For the Pinto Beans
- 4 cups pinto beans
- as needed water, for soaking and cooking
- to taste salt
- 1 garlic clove, whole
- 1 bay leaf
For the Flour Tortillas
- 3 cups all-purpose flour
- 1 cup warm water
- 1/4 cup lard or vegetable shortening, melted
- 1 teaspoon salt
For the Cilantro Sauce
- 1 bunch cilantro, large
- 3 stalks green onions, roughly chopped
- 1 jalapeño, halved and seeded
- 2 tablespoons white vinegar
- 3 tablespoons mayonnaise
- 1 pinch salt
- 1 pinch black pepper
Instructions
- 1
Prepare Pinto Beans (Soaking): Place the 4 cups of pinto beans in a large bowl. Cover the beans with at least 2 inches of water and add 1 teaspoon of salt. Allow them to soak for a minimum of 8 hours or overnight.
⏱️ 480 min - 2
Prepare Chile Sauce Ingredients: Place the 7 dried chiles in a heatproof bowl. Pour enough hot water over them to fully submerge. Let them rehydrate for 20-30 minutes until soft. While chiles rehydrate, peel and quarter the large onion, and peel 6 garlic cloves. In a dry skillet over medium heat, lightly toast the quartered onion and peeled garlic cloves until slightly browned and fragrant, about 5-7 minutes. Once chiles are rehydrated, drain them, reserving about 1 cup of the soaking water. Add the rehydrated chiles, toasted onion, and garlic to a blender. Add 1/2 cup of the reserved chile soaking water and blend until smooth. Add more soaking water, 1 tablespoon at a time, if needed to achieve a pourable sauce consistency. Set aside.
⏱️ 30 min - 3
Cook Pork Shoulder: In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Sear the pork shoulder chunks on all sides until well browned, working in batches if necessary to avoid overcrowding the pot. This will take about 10-15 minutes. Add the remaining 2 peeled garlic cloves to the pot with the seared meat. Pour the blended chile sauce over the seared pork. Add enough water to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and let the meat stew until it is very tender and easily shreddable, about 2-3 hours.
⏱️ 180 min - 4
Cook Pinto Beans: Drain the soaked pinto beans and transfer them to a large pot. Cover the beans with fresh water, ensuring there are at least 2 inches of water above the beans. Add the whole garlic clove, bay leaf, and 1 tablespoon of salt. Bring to a boil, then reduce heat to low, cover, and cook until the beans are very tender, about 1 1/2 to 2 hours. Check occasionally and add more hot water if needed to keep the beans submerged.
⏱️ 120 min - 5
Make Tortilla Dough: In a large bowl, combine the 3 cups of all-purpose flour and 1 teaspoon of salt. Add the 1/4 cup of melted lard or vegetable shortening and mix with your hands until the mixture resembles coarse crumbs. Gradually add the 1 cup of warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Divide the dough into 12 equal portions (approximately 2 ounces each) and roll each into a smooth ball. Cover the dough balls with a damp cloth and let them rest for at least 30 minutes.
⏱️ 45 min - 6
Prepare Refried Beans: Once the pinto beans are cooked, remove and discard the bay leaf and whole garlic clove. Transfer approximately half to two-thirds of the cooked beans (along with some of their cooking liquid) to a blender. Blend until smooth and creamy. Pour the blended beans back into the pot with the remaining whole pinto beans. Stir to combine, creating a refried bean mixture with both creamy and textured elements. Taste and adjust salt if needed. Keep warm.
⏱️ 15 min - 7
Make Cilantro Sauce: In a blender, combine the large bunch of cilantro, 3 roughly chopped green onions, the halved and seeded jalapeño, 2 tablespoons of white vinegar, 3 tablespoons of mayonnaise, a pinch of salt, and a pinch of black pepper. Blend until the sauce is smooth and a vibrant green color. Pour the finished sauce into a squeeze bottle or small serving dish. Set aside.
⏱️ 10 min - 8
Shred Pork: Once the stewed pork shoulder is tender, remove it from the sauce using a slotted spoon. Shred the pork using two forks or a knife. Return the shredded pork to the chile sauce in the pot and mix thoroughly to ensure all the meat is coated. Keep warm.
⏱️ 10 min - 9
Cook Tortillas: Heat a comal or cast-iron skillet over medium-high heat. On a lightly floured surface, take a dough ball, flatten it, and roll it out into a thin, round tortilla, about 8-9 inches in diameter. Place a rolled tortilla on the hot pan and cook for 30-60 seconds per side, until it puffs up and develops browned spots. Remove the cooked tortilla and immediately wrap it in a clean kitchen towel to keep warm and pliable. Repeat this process for all remaining tortillas.
⏱️ 30 min - 10
Assemble and Finish Burritos: Take a warm, cooked tortilla. Spread a thin layer of the creamy refried beans down the center. Add a generous portion of the shredded stewed pork on top of the beans. Fold in the sides of the tortilla (about 1 inch on each side), then roll it up tightly from the bottom to form a long, skinny burrito. Place the rolled burritos seam-side down on a hot griddle or pan and cook for 1-2 minutes per side, until the tortillas are lightly toasted and slightly crispy on the outside. Serve the burritos immediately, optionally drizzled with the cilantro sauce.
⏱️ 10 min