Chicharr\u00f3n Burrito

Chicharrón Burrito

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About This Recipe

Yield:4 to 6
Active time:30 minutes
Total time:2 hours 30 minutes
Special equipment:3 quart saute pan
This recipe appears in: The Nasty Bits: Chicharrón Burrito

Ingredients

  • 2 cups chicharrones
  • 4 to 6 tortillas, or as many as needed
  • 1 pound dried pinto beans, rinsed
  • about 10 cups cold water
  • 1/3 cup rendered lard
  • 1/2 cup finely chopped white onion
  • 4 cloves garlic, smashed
  • 2 cups (packed) coarsely grated cheddar or monterey jack cheese
  • 2 teaspoons salt, or to taste
  • Freshly ground black pepper
  • Chopped parsley or cilantro, to garnish

Procedures

  1. 1

    Place water and beans in a pot and bring to a boil, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, 1 hour to 1 1/2 hours. Drain the beans, reserving the cooking water.

  2. 2

    Over medium heat, heat remaining lard in a pot or deep skillet. Add finely chopped onions and sauté until beginning to brown, about 10 minutes. Add garlic and cook for a few minutes longer, until onions are brown.

  3. 3

    In a food processor, puree the cooked pinto beans with the onions and garlic, adding enough of the reserved cooking water to loosen the mixture. Puree to a consistency of your liking. Mix in cheese. Season with salt and pepper.

  4. 4

    To assemble the burrito: pile a strip of bean and cheese mixture at one end of the tortilla. Add 1/4 to 1/3 cup of the chicharrones. Sprinkle with chopped herbs. Roll up the tortilla and serve immediately. Or, wrap in foil and rewarm in a 350°F oven for 6 to 10 minutes, until hot.

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