Name: Mexico Citys Carne Enchilada (Spicy Pork) Burrito Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg pork shoulder; 2 tbs olive oil; 1 cup onion, chopped; 4 cloves garlic, minced; 2 tbs chipotle peppers in adobo sauce; 1 tsp cumin; 1 tsp oregano; to taste salt; 2 cups black beans, cooked; 2 cups rice, cooked; 4 flour tortillas; 1 cup cheddar cheese, shredded; 0.5 cup cilantro, chopped; 1 lime, cut into wedges

Reposado, Coconut, Mezcal, Grapefruit Cordial, Sinchuan & Citrus Salt Rim

ONE LOVE

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Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent. Add the pork shoulder and sear on all sides until browned.

Prepare the Pork

Stir in chipotle peppers, cumin, oregano, and salt. Add enough water to cover the pork, bring to a boil, then reduce heat. Cover and simmer for about 2 hours or until the pork is tender.

Add Spices

Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot and mix well with the sauce.

Shred the Pork

Warm the flour tortillas. On each tortilla, place a portion of the shredded pork, black beans, rice, shredded cheddar cheese, and chopped cilantro.

Assemble the Burritos

Fold the sides of the tortilla over the filling and roll tightly. Serve with lime wedges on the side.

Wrap and Serve

pork shoulder

olive oil

onion, chopped

garlic, minced

chipotle peppers in adobo sauce

cumin

oregano

salt

black beans, cooked

rice, cooked

flour tortillas

cheddar cheese, shredded

cilantro, chopped

lime, cut into wedges