Chipotle Pork Burritos Recipes

CHIPOTLE PORK CARNITAS BURRITO BOWLS

Steps:

• Prepare pork carnitas according to directions HERE.
• To make pico de gallo, combine tomatoes, jalapeño, green onions, cilantro, lime juice, and salt in a small bowl. Refrigerate until ready to use.
• To serve, place 2/3 cup rice in each bowl, then top with 3/4 cup cooked pork carnitas. Spoon homemade pico de gallo over the top, then finally add any additional desired toppings.

CHIPOTLE CHICKEN BURRITOS

Steps:

• Heat the oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, the chopped chipotle and adobo sauce to taste; cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
• Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, lettuce and the remaining pico de gallo.
• Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole if using.

EASY MEXICAN PORK BURRITOS

Steps:

• Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water to cover. Reduce heat to medium-low and simmer until tender and no longer pink in the center, 2 to 3 hours. Check water level every 45 minutes, adding more as needed. Reserve about 1 cup cooking liquid.
• Shred pork with a fork, discarding excess fat and bone. Stir in tomatoes, refried beans, green chiles, and remaining package of taco seasoning. If the mixture is too dry, add reserved cooking liquid.
• Spread pork mixture evenly down the center of each tortilla; sprinkle with Cheddar cheese. Fold bottom and top edges of each tortilla over filling; roll sides up to enclose filling completely.
• Heat 2 tablespoons vegetable oil a large skillet over medium heat; fry burritos in batches, seam sides down, until tortillas are golden, about 2 minutes per side. Drain fried burritos on a paper towel-lined plate.

CHIPOTLE PORK BURRITOS

Steps:

• In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
• In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
• Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
• Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.

CHIPOTLE CHICKEN BURRITOS RECIPE BY TASTY

Steps:

• Add the tomatoes, chipotle pepper, cumin, garlic powder, and salt to a blender. Blend on high speed until smooth.
• Pour the sauce into a medium skillet. Bring to a simmer over medium heat, then add the Kroger® Hardwood Smoked Pulled Chicken. Toss to coat the chicken in the sauce. Cover and cook until the chicken is heated through, 5-6 minutes.
• In a medium bowl, stir together the rice, lime zest and juice, and cilantro.
• Assemble burritos: Place a tortilla on a work surface. Scoop about ¾ cup of the rice onto the lower third of the tortilla. Top with ¼ of the chicken, ¼ cup Monterey Jack cheese, a scoop of pico de gallo, some avocado, and a scoop of sour cream. Fold the bottom edge of the tortilla over the filling, fold in the sides, then continue rolling the burrito up. Slice in half on the diagonal. Repeat to make the remaining burritos.
• Enjoy!