Chicarron Burro Recipe
Make Chicarron Burro Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Appetizers
Method
Appetizers
- 1
Warm tortillas
Heat the tortillas on a dry skillet over medium heat for 15-20 seconds per side until pliable. Keep warm wrapped in a clean towel.
- 2
Spread base
Spread a thin layer of refried beans along the center of each tortilla to create a chewy base.
- 3
Add crispy chicharrón
Evenly sprinkle crumbled chicharrón over the beans.
- 4
Add cheese
Sprinkle shredded cheese on top of the chicharrón so it begins to melt from the warmth.
- 5
Roll into bites
Roll each tortilla tightly into a mini burrito, then slice on a bias to create bite-sized pieces if desired (or leave whole).
- 6
Fry until crisp
In a deep skillet, heat oil to 350°F (175°C). Fry burritos in batches until crisp and golden, 2-3 minutes per side. Drain on paper towels.
- 7
Prepare crema
Whisk Mexican crema with a squeeze of lime juice and a pinch of salt and pepper to taste.
- 8
Prepare avocado
Slice avocado and toss with a little lime juice to prevent browning.
- 9
Plate and garnish
Top the burritos with pico de gallo, avocado slices, drizzle with crema, and sprinkle chopped cilantro. Serve with lime wedges and optional hot sauce.
