Chicharrón Burrito Recipe Recipe

Name: Chicharrón Burrito Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Over medium heat, heat remaining lard in a pot or deep skillet. Add finely chopped onions and saute until beginning to brown, about 10 minutes. Add garlic and cook for a few minutes longer, until onions are brown.
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
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 350u00b0F oven for 6 to 10 minutes, until hot.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups chicharrones, 4 to 6 tortillas, or as many as needed, 1 pound dried pinto beans, rinsed, about 10 cups cold water, and more.

Yes, Chicharrón Burrito Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicharrón Burrito Recipe

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