- 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
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.
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.
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.
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.
3 quart saute pan