Carne Adovada Burrito Recipe

Prepare chilies

Remove stems and seeds from the dried chilies. Place chilies in a heatproof bowl and cover with 3 cups hot (not boiling) water. Soak 20–30 minutes until softened. Reserve soaking liquid.

Make chili sauce

Drain chilies, reserving about 1 cup of the soaking liquid. In a blender combine softened chilies, 1/2 cup of the soaking liquid (add more as needed), chopped onion (about 1/2 cup from the onion), garlic cloves, cumin, oregano, smoked paprika, apple cider vinegar and 1/2 tsp salt. Blend until very smooth, adding additional soaking liquid or broth a tablespoon at a time to achieve a pourable thick sauce (about 3/4–1 cup total). Taste and adjust salt.

Brown pork

Pat pork pieces dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy pot or Dutch oven over medium-high heat. In batches, brown the pork on all sides, about 2–3 minutes per side. Transfer browned pork to a plate.

Combine and slow-cook

Reduce heat to medium. In the same pot add the remaining chopped onion and sauté 3–4 minutes until translucent. Pour the blended chili sauce into the pot, scraping up browned bits. Add the browned pork and 1 cup chicken or pork broth. Bring to a simmer, then cover and reduce heat to low, or transfer to a slow cooker. Cook gently until pork is fork-tender and pulls apart easily — about 2.5–3 hours on the stovetop low simmer or 6–8 hours on low in a slow cooker. Check occasionally and add a splash of broth if the sauce becomes too thick.

Shred and finish

When pork is tender, remove it to a cutting board and shred with two forks. Return shredded pork to the pot and simmer uncovered 10–15 minutes to thicken the sauce and let flavors concentrate. Taste and adjust salt and vinegar if needed.

While pork is finishing, preheat oven to 425°F (220°C). Toss halved potatoes with 1 tbsp oil, 3/4 tsp salt, 1/4 tsp black pepper and optional 1/4 tsp smoked paprika. Spread in a single layer on a baking sheet.

Roast in the preheated oven until golden and crisp at the edges and tender inside, about 25–30 minutes, flipping once halfway through. Keep warm until assembly.

Warm tortillas: Wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes or warm individually in a dry skillet 20–30 seconds per side until pliable.

Assemble burritos: Lay one warm tortilla on a flat surface. Spoon about 1/2 cup shredded adovada (more if you prefer), 1/4 cup roasted papitas, and 1/2 cup shredded cheddar-jack cheese down the center. Add a spoonful (1–2 tbsp) of pickled onions or salsa and a dollop (about 1 tbsp) of sour cream if using. Sprinkle with chopped cilantro and a squeeze of lime.

Fold burrito: Fold bottom edge up over filling, fold sides in, and roll tightly to enclose. Repeat for remaining tortillas.

Optional finish: For a crisp exterior, sear the wrapped burritos seam-side down in a hot, lightly oiled skillet 1–2 minutes per side until golden and sealed, or grill for 2–3 minutes per side.

Serve: Cut in half if desired and serve immediately with extra adovada sauce, lime wedges, and your choice of salsa or crema.