Expresso Burrito Recipe
Pork “chile verde”, rice, beans, and cheddar cheese wrapped in a flour tortilla. Smothered with enchilada sauce, guacamole, tomatoes, onion, and queso fresco.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Chile Verde
Burrito Assembly
Method
Pork Chile Verde Preparation
- 1
Prepare the Pork
Cut the pork shoulder into large chunks. Season with salt, pepper, and cumin.
- 2
Sauté the Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add chopped onion and minced garlic, sauté for 3-5 minutes until softened.
- 3
Cook the Pork
Add the pork to the pot and sear on all sides until browned. Pour in chicken broth and add green chilies. Bring to a simmer, cover, and let cook for 2-3 hours until the pork is tender.
- 4
Shred the Pork
Once cooked, shred the pork using two forks and mix it back into the sauce. Adjust seasoning if necessary.
Burrito Assembly
- 5
Prepare the Tortillas
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- 6
Fill the Burritos
On each tortilla, layer 1/2 cup of pork chile verde, 1/2 cup of cooked rice, 1/4 cup of black beans, and 1/4 cup of shredded cheddar cheese.
- 7
Roll the Burritos
Fold the sides of the tortilla inward, then roll from the bottom up to encase the filling. Repeat with all tortillas.
- 8
Add the Toppings
Place the burritos on a serving plate, smother with enchilada sauce, and top with guacamole, diced tomatoes, diced onions, and crumbled queso fresco.
