Agua Prieta-style Burritos Recipe

Marinate the pork

In a bowl combine orange juice, lime juice, water, minced garlic, ground cumin, oregano, smoked paprika, black pepper and kosher salt. Add the pork cubes and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor the meat.

Brown and braise

Heat 2 tablespoons vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Drain pork from marinade (reserve marinade) and brown pork cubes in batches, 3–4 minutes per side, until nicely seared. Remove browned pork to a plate. Reduce heat to medium, add the reserved marinade to the pan and scrape any browned bits, then return pork to the pot. Add 1/2 cup water, bring to a simmer, cover and reduce heat to low. Braise gently until pork is tender and easily shredded, about 45–60 minutes. Check once and add a splash more water if the pan gets dry.

Shred and rest

When tender, remove pork and shred with two forks or chop coarsely. Return shredded pork to the braising liquid and simmer uncovered 3–5 minutes so the juices coat the meat. Taste and adjust salt. Keep warm until assembly.

In a medium skillet, heat the bacon or lard over medium heat until sizzling. Add the chopped onion and sauté until translucent, about 4 minutes. Add the minced garlic and cumin and cook 30 seconds more until fragrant.

Add the drained pinto beans and 1/4 cup reserved bean liquid or water. Using a potato masher or back of a spoon, mash the beans to your desired texture—smooth or slightly chunky. Continue cooking and stirring for 4–6 minutes, adding splashes of liquid if they become too thick. Stir in kosher salt, then remove from heat and keep warm.

Toast chiles lightly in a dry skillet over medium heat for about 20–30 seconds per side until fragrant but not burned. Remove and set aside.

Bring a small pot of water to a simmer. Submerge toasted chiles for 10–12 minutes to soften. Meanwhile, char the tomato and onion: heat 1 tablespoon oil in a skillet and sear the tomato quarters and onion until charred on the cut edges (2–4 minutes).

Drain chiles, reserving a bit of soaking liquid. Transfer chiles, charred tomato, charred onion, garlic cloves, vinegar and 3/4 cup water (or less if you prefer thicker sauce) to a blender. Blend until very smooth, adding a tablespoon of reserved chile soaking liquid to help if needed.

Pour blended sauce back into the skillet and simmer over low heat 6–8 minutes to deepen flavor. Season with 3/4 teaspoon kosher salt and adjust acidity with a splash more vinegar or water to reach desired balance. Keep warm.

Warm tortillas: heat a dry skillet or griddle over medium-high. Brush each tortilla lightly with butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble burritos: lay a warm tortilla on a flat surface. Spread about 1/3 cup refried beans down the center. Top with about 3/4 cup shredded pork, 1/4–1/3 cup shredded cheese, a spoonful (1–2 tbs) of chile sauce, a tablespoon diced tomato, a small handful lettuce, a few pickled jalapeño slices, and a drizzle (about 1 tbs) of sour cream or crema. Sprinkle with cilantro if using and squeeze a little lime juice.

Fold the burrito: fold bottom edge up over fillings, fold both sides in, then roll tightly to close. Repeat for remaining tortillas and fillings.

Toast sealed burritos: place assembled burritos seam-side down on the hot skillet or griddle and toast 1–2 minutes per side until golden and the cheese melts. Brush with additional butter if desired.

Serve: slice burritos in half if desired. Spoon additional chile sauce over top or serve on the side. Garnish with extra cilantro and lime wedges.