Chicharron Burro Recipe

Heat a tablespoon of oil in a large skillet over medium heat. Add the chopped chicharrón and cook, stirring occasionally, until crispy and browned, about 6-8 minutes.

Stir in chili powder, cumin, garlic powder, salt, and black pepper; cook for 1-2 minutes to bloom the spices.

In a small saucepan, gently warm the refried beans over medium-low heat until smooth and heated through, stirring occasionally to prevent sticking.

Warm the large flour tortillas in a dry skillet for about 15-20 seconds per side until pliable.

Dice the white onion (about 1/4 cup) and finely chop the cilantro (about 1/4 cup).

Slice the avocado into thin strips or wedges.

Gather lime juice and, if desired, mix 2 tablespoons lime juice with a pinch of salt; set aside.

Place a warmed tortilla on a clean surface. Spread a thin layer of warmed refried beans down the center.

Add an even layer of crispy chicharrón over the beans.

Top with shredded cheese, pico de gallo, and the prepared onions.

Add avocado slices and a sprinkling of chopped cilantro. Drizzle with the lime juice mixture.

Fold in the sides and roll the tortilla tightly to form a burrito. If desired, sear the burrito seam-side down in a lightly oiled skillet for 1-2 minutes to toast the outside.

Slice the burritos in half and serve with extra pico de gallo or salsa and lime wedges on the side.