Burrita De Guisado Recipe
Pork belly & nopales, salsa de tomate, white bean puree, salsa molcajete
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Ingredients
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Pork Belly & Nopales
Salsa de Tomate
White Bean Puree
Salsa Molcajete
Burrito Assembly
Method
Pork Belly & Nopales
- 1
Cook the Pork Belly
In a large skillet, heat the olive oil over medium heat. Add the pork belly and cook until it is browned and crispy, about 10-12 minutes. Remove from skillet and set aside.
- 2
Salsa de Tomate
- 3
Prepare the Salsa
In a bowl, combine the chopped tomatoes, diced onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
White Bean Puree
- 4
Salsa Molcajete
- 5
Prepare the Salsa Molcajete
In a molcajete (or mortar and pestle), combine the chopped tomatillos, roasted jalapeño, roasted garlic, salt, and chopped cilantro. Grind until you achieve a chunky salsa texture.
Burrito Assembly
- 6
Assemble the Burritos
Lay a large flour tortilla on a clean surface. Spread a layer of white bean puree in the center, followed by the sautéed nopales and crispy pork belly. Add a spoonful of salsa de tomate and a spoonful of salsa molcajete. Top with shredded lettuce and a dollop of sour cream.
- 7
Roll the Burrito
Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose the filling. Repeat with remaining tortillas.
- 8
Serve
Serve the burritas warm with additional salsa on the side if desired.
