Carnitas Burrito Recipe
La Taqueria’s burrito scene is recognized for the best Mission burrito, stuffed with carnitas in a warm tortilla.
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Ingredients
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La Taqueria - Carnitas Filling
La Taqueria - Burrito Components
Method
La Taqueria - Carnitas Filling
- 1
Season pork
Pat pork shoulder cubes dry with paper towels. In a large bowl, toss the pork with 2 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and 1 tsp ground cumin until evenly coated.
- 2
Prepare braising aromatics
In the pot you will braise in (heavy Dutch oven or large oven-safe pot with a lid), add the quartered onion, smashed garlic cloves, and bay leaves. Place seasoned pork on top of aromatics in an even layer.
- 3
Add citrus and broth
Pour the juice of 1 orange and 1 lime over the pork. Add the reserved orange halves to the pot for extra flavor. Pour in 2 cups of chicken or pork broth — liquid should come about halfway up the pork pieces. Bring to a gentle simmer over medium heat.
- 4
- 5
Shred pork
Remove pork from the pot to a cutting board or large bowl, discard bay leaves and orange halves. Using two forks, shred the pork into bite-sized strands. Skim off and reserve any excess fat from the braising liquid if desired, and fold 1/2 cup of the braising liquid back into the shredded pork to keep it moist.
- 6
Crisp the carnitas (La Taqueria-style finish)
Heat 2 tbs vegetable oil in a large skillet over medium-high heat. Working in batches, add shredded pork in a single layer and press slightly. Cook without stirring for 2–3 minutes to develop a crisp sear, then toss and sear the other sides for another 2–3 minutes until you have a mix of tender and browned, crispy edges. Return all pork to the skillet and toss with any remaining braising juices to taste.
La Taqueria - Burrito Assembly
- 7
Warm tortillas and components
Warm the flour tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side or wrap in a damp towel and microwave 20–30 seconds until pliable. Keep rice and refried beans warm.
- 8
Assemble burritos
Lay a warm tortilla flat. Spread about 1/4 cup warm refried beans in a line down the center (this helps bind the fillings). Add 1/2 cup cooked Mexican rice on top of the beans. Spoon about 1/2 cup to 3/4 cup of the crisped carnitas over the rice. Sprinkle 1/4 cup shredded cheese, 1/4 cup pico de gallo, a tablespoon of pickled jalapeños, and a tablespoon of chopped cilantro. Add a drizzle of hot salsa or salsa verde if using.
- 9
Fold burrito
Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then roll tightly away from you to form a compact burrito. Tuck ends under to seal. If desired, press seam-side down in a hot skillet 1–2 minutes to seal and produce a light crisp on the tortilla.
- 10
Serve
Cut burrito in half if desired and serve immediately with lime wedges on the side and extra salsa. Offer additional cilantro and pickled jalapeños to taste.