Burrito De Cochinita Recipe
Filled with Cochinita, rice, black beans, cheese and sour cream. Topped with pickled red onions with habanero & pineapple
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Ingredients
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Cochinita
Burrito Filling
Pickled Red Onions
Method
Cochinita Preparation
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, orange juice, minced garlic, ground cumin, oregano, bay leaves, salt, black pepper, and habanero pepper. Mix well to coat the pork. Cover and marinate in the refrigerator for at least 4 hours or overnight for best flavor.
- 2
Cook the Pork
Preheat the oven to 300°F (150°C). Place the marinated pork in a roasting pan with all the marinade. Cover tightly with aluminum foil and roast for about 4 hours, or until the pork is tender and easily shredded. Once cooked, remove from the oven and let it cool slightly before shredding.
Burrito Assembly
- 3
Prepare the Burrito Filling
In a large bowl, combine the shredded cochinita, cooked rice, black beans, and half of the shredded cheese. Mix well.
- 4
Assemble the Burritos
Warm the flour tortillas slightly in a skillet or microwave to make them pliable. Place an equal portion of the filling mixture in the center of each tortilla. Add a dollop of sour cream and sprinkle with the remaining cheese. Fold in the sides of the tortilla and roll it up tightly from the bottom to the top.
Pickled Red Onions Preparation
- 5
Pickle the Onions
Slice the red onion thinly and place in a glass jar. In a small saucepan, combine the apple cider vinegar, salt, sugar, and diced pineapple. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Pour the hot pickling liquid over the onions in the jar. Let cool to room temperature, then refrigerate for at least 1 hour before serving.
