Burritos For 5 Recipe
Chicken, carnitas, chicken tinga, al pastor, barbacoa. Served with onion, cilantro, lime, and red and green salsa.
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.
Meats
Toppings
Burrito Wraps
Method
Preparing the Meats
- 1
Cook Chicken Breast
Season the chicken breast with salt, pepper, and your choice of spices. Grill or pan-fry over medium heat until fully cooked, about 6-7 minutes per side. Let it rest before shredding.
- 2
Prepare Carnitas
Slow cook or sauté the carnitas in a skillet until heated through and crispy. This should take about 15-20 minutes.
- 3
Cook Chicken Tinga
In a saucepan, combine shredded chicken with diced tomatoes, onions, chipotle peppers, and seasonings. Simmer for 15 minutes until the mixture thickens.
- 4
- 5
Cook Barbacoa
Slow-cook beef with barbacoa spices until tender, usually around 4-6 hours in a slow cooker or about 2 hours in a pressure cooker, then shred the meat.
Preparing the Toppings
- 6
- 7
Prepare Lime
Cut the limes into wedges for serving.
- 8
Prepare Salsas
Ensure the red and green salsas are ready for serving. You can use store-bought or homemade.
Assembling the Burritos
- 9
Warm Tortillas
Warm the flour tortillas in a skillet for about 30 seconds on each side to make them pliable.
- 10
Serving
- 11
Plate and Serve
Place the burritos on a serving platter. Serve with extra lime wedges and bowls of red and green salsa on the side.