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Restaurants›El Chaparro Mexican Bar & Grill - Spring›El Jefe Burrito Recipe

El Jefe Burrito Recipe

Name: El Chaparro Mexican Bar & Grill - Springs El Jefe Burrito Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups cooked chopped pork (carnitas or roasted pork), preferably shredded; 1 cups cooked black or pinto beans (drained if from can); 0.5 cups yellow onion, finely chopped; 0.25 cups fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil; 8 oz tomatillos, husked and rinsed; 1 whole jalapeño (or serrano for more heat), stem removed; 2 cloves garlic cloves; 0.25 cups white onion, roughly chopped; 0.25 cups fresh cilantro; 1 tbs fresh lime juice; 0.5 tsp salt; 2 tbs water (to thin sauce if needed); 4 whole large flour tortillas (10–12 inch); 1.5 cups Monterey Jack cheese, shredded; 2 cups cooked Mexican-style rice (steamed or skillet-prepared); 1 tbs vegetable oil or butter for toasting tortillas; 0 to taste optional: pico de gallo or sliced avocado

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time45m

Serves4

Large home-made soft flour tortilla stuffed with beans & chopped pork, mixed with onions & cilantro, topped with tomatillo sauce & Monterrey jack cheese. Served with rice.

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Ingredients

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Burrito filling

2 cups cooked chopped pork (carnitas or roasted pork), preferably shredded

1 cups cooked black or pinto beans (drained if from can)

1/2 cups yellow onion, finely chopped

1/4 cups Fresh cilantro, chopped

1 tbs Fresh lime juice

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Tuscany sunflower oil

Tomatillo sauce (Salsa Verde)

8 oz tomatillos, husked and rinsed

1 whole jalapeño (or serrano for more heat), stem removed

2 cloves Garlic cloves

1/4 cups white onion, roughly chopped

1/4 cups fresh cilantro

1 tbs Fresh lime juice

1/2 tsp Celtic sea salt

2 tbs water (to thin sauce if needed)

Assembly & sides

4 whole large flour tortillas (10–12 inch)

1 1/2 cups Monterey Jack cheese, shredded

2 cups cooked Mexican-style rice (steamed or skillet-prepared)

1 tbs vegetable oil or butter for toasting tortillas

0 to taste optional: pico de gallo or sliced avocado

Method

Burrito filling

Prepare pork and beans

If your pork is not already shredded, chop or shred about 2 cups of cooked pork into bite-sized pieces. Warm a skillet over medium heat and add 1 tablespoon vegetable oil.

Add the chopped onion to the hot skillet and sauté 2–3 minutes until translucent. Add the shredded pork and cook 3–4 minutes until warmed and beginning to brown slightly.

Stir in 1 cup cooked beans, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook 2–3 minutes until beans are heated through and flavors combine.

Remove from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust salt or lime as needed. Keep warm while you make the sauce and tortillas.

Tomatillo sauce (Salsa Verde)

Prepare tomatillos by removing husks, rinsing off the sticky residue, and halving any large ones.

Place tomatillos and the whole jalapeño on a rimmed baking sheet (or in a skillet) and broil or roast under high heat (or dry-toast in a skillet) until softened and lightly charred, about 6–8 minutes, turning once. Alternatively, simmer in water 6–8 minutes until softened.

Transfer hot tomatillos, roasted jalapeño (remove seeds for less heat if desired), 2 garlic cloves, 1/4 cup chopped white onion, 1/4 cup cilantro, 1 tablespoon lime juice and 1/2 teaspoon salt to a blender or food processor.

Blend until smooth, adding up to 2 tablespoons water to reach a pourable sauce consistency. Taste and adjust salt, lime, or chiles. Keep warm or refrigerate briefly if making ahead.

Assembly & finishing

Warm tortillas: heat a dry skillet over medium-high. Lightly brush each large flour tortilla with oil or butter and toast 20–30 seconds per side until pliable and slightly browned. Keep wrapped in a clean towel to stay warm and soft.

Assemble burritos: lay one warm tortilla flat. Spoon about 1/2 cup of cooked rice in a line down the center (optional: 1/4–1/3 cup). Top rice with 1/2 cup of the pork-and-bean mixture.

Spoon 2–3 tablespoons of the tomatillo sauce over the filling, then sprinkle about 1/3–1/4 cup shredded Monterey Jack cheese and a tablespoon of chopped cilantro and a few slices of raw onion if desired.

Fold the burrito: fold the two short ends in, then fold one long side over the filling and roll tightly to enclose. Place seam-side down on the hot skillet and toast 1–2 minutes per side to seal and melt cheese.

Repeat with remaining tortillas and filling. Keep finished burritos warm in a low oven (150°C / 300°F) up to 15–20 minutes if needed.

Serve: place each burrito on a plate with about 1/2 cup cooked rice. Spoon extra tomatillo sauce on top and sprinkle additional shredded Monterey Jack cheese. Garnish with extra cilantro, lime wedges, pico de gallo, or avocado as desired.