Burritos Carnitas
This carnitas burrito recipe is your weeknight dinner solution if you have hungry people and store-bought or leftover pork carnitas. Add all your favorite toppings like rice, beans, pico de gallo, sour cream, avocado, and cilantro in a large flour tortilla and crispy up the outside for a takeout fakeout meal!.
Servings 4
Ingredients
- 2-3 cups pork carnitas
- 2 tablespoons broth chicken, beef, or vegetable (or leftover carnitas cooking liquid)
- 4 large flour tortillas
- 2 cups cooked rice white, Mexican, Spanish, cilantro, or brown rice
- 1 cup beans drained, rinsed, and warmed
- 1/2 cup pico de gallo or salsa
- 1/2 cup sour cream
- 1 avocado
- 1/4 cup fresh cilantro chopped (optional)
- 1 tablespoon olive oil for crisping the burritos (optional)
- Lime wedges for serving (optional)
Instructions
- Warm the carnitas in a skillet over medium heat with the borth or cooking liquid until hot. For crispy edges, let the pork sit in the pan for a minute or two before stirring.2-3 cups pork carnitas, 2 tablespoons broth
- Warm the rice and beans separately so the burritos heat evenly once assembled.2 cups cooked rice, 1 cup beans
- Pop the tortillas in the microwave for 10 seconds before filling. This makes them less likely to tear.4 large flour tortillas
- Place a warm flour tortilla on a clean surface. Add whatever filling ingredients you want, but be sure to keep the filling near the center to make folding easier.1/2 cup pico de gallo, 1 avocado, 1/4 cup fresh cilantro
- Fold in the sides of the tortilla, then roll it up tightly from the bottom. Set the burrito seam-side down while you finish the rest.
- Heat the olive oil in a large skillet over medium heat. Place the burritos seam-side down and cook until golden and crisp, then turn to crisp the other side.You can also use a hot griddle to sear the burritos.1 tablespoon olive oil
- Serve the burritos warm with lime wedges, extra pico de gallo, sour cream, and cilantro, if desired.Lime wedges, 1/2 cup sour cream
Notes
Ang’s Recipe Tips for the Best Burritos
- Make sure you have burrito-size flour tortillas. This is a must, or you'll have a mess!
- Warm the tortillas before filling. A quick warm-up in the microwave or skillet makes them softer and easier to fold.
- Try not to overfill the tortillas. It’s tempting, but too much filling makes them hard to roll and more likely to tear.
- To avoid soggy burritos, check the pico de gallo. If it is very juicy, drain off the excess liquid before adding it. Start by crisping the seam side first. This helps seal the burrito closed.
- Use a large skillet or a griddle and avoid crowding the pan. Give each burrito enough space so the outside crisps instead of steaming.
