Carne Adovada Burrito
Tender, slow-cooked pork shoulder steeped in a rich, smoky New Mexican red chile sauce, all wrapped in a warm flour tortilla with beans and cheese. A true taste of Southwestern comfort food.
For 4 servings
5 steps. 165 minutes total.
- 1
Step 1
- a.Prepare the Red Chile Sauce
- b.Place the dried chiles in a dry, heavy skillet over medium heat. Toast for 30-60 seconds per side until they become fragrant and slightly pliable. Do not let them burn, or the sauce will be bitter.
- c.Transfer the toasted chiles to a medium bowl and cover them completely with hot water. Let them soak for 30 minutes to soften.
- d.Drain the chiles and transfer them to a blender. Add the chopped onion, garlic, chicken broth, apple cider vinegar, cumin, oregano, and 1 teaspoon of salt.
- e.Blend on high speed for 1-2 minutes until the sauce is completely smooth. For an extra-silky texture, strain the sauce through a fine-mesh sieve into a bowl.
- 2
Step 2
- a.Brown and Simmer the Pork
- b.Pat the pork cubes dry with paper towels and season them with the remaining 0.5 teaspoon of salt and the black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once shimmering, add the pork in a single layer, working in two batches if necessary to avoid overcrowding.
- d.Brown the pork on all sides, about 5-7 minutes per batch. Transfer the browned pork to a plate.
- e.Pour the blended red chile sauce into the hot pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
- f.Return the browned pork and any accumulated juices to the pot. Stir well to coat the pork with the sauce.
- g.Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2.5 hours, or until the pork is fork-tender. Stir occasionally to prevent sticking.
- 3
Step 3
- a.Shred the Pork and Finalize Filling
- b.Using a slotted spoon, remove the tender pork pieces from the sauce and place them in a large bowl.
- c.Shred the pork using two forks. It should fall apart easily.
- d.Return the shredded pork to the sauce in the pot. Stir to combine. If the sauce is too thin, simmer it uncovered for 5-10 minutes to thicken. If it's too thick, add a splash of chicken broth. Keep the filling warm.
- 4
Step 4
- a.Assemble and Roll the Burritos
- b.Warm the flour tortillas one at a time in a dry skillet, over a gas flame, or in the microwave until they are soft and pliable.
- c.Lay a warm tortilla on a clean, flat surface. Layer fillings horizontally in the lower third of the tortilla: start with about 1/2 cup of cooked rice, then 1/4 of the pinto beans, a generous portion of the carne adovada, and a sprinkle of shredded cheese.
- d.To roll, fold the left and right sides of the tortilla in over the filling. Then, pull the bottom edge up and over the filling, tucking it in tightly. Continue rolling forward to form a compact burrito.
- 5
Step 5
- a.Sear and Serve
- b.For a crisp exterior and a secure seal, place the rolled burrito seam-side down in a hot, dry skillet over medium heat.
- c.Cook for 1-2 minutes per side, until golden brown and lightly crisped.
- d.Serve immediately, either whole or sliced in half.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the dried chiles is crucial; it awakens their smoky, complex flavor. Be careful not to burn them.
- 2For the most tender pork, use a cut with good fat marbling like pork shoulder (also called pork butt).
- 3Don't overcrowd the pot when browning the pork. Browning in batches ensures a deep, flavorful crust.
- 4The carne adovada filling can be made up to 3 days in advance. The flavor deepens over time.
- 5Warm your tortillas before rolling. Cold tortillas are stiff and more likely to tear.
- 6Don't overfill your burrito, or it will be difficult to roll and may burst.
- 7Leftover carne adovada filling freezes beautifully for up to 3 months.
Adapt it for your goals.
Smothered Burrito
Place the assembled and seared burrito on a plate and 'smother' it with extra warm red chile sauce and melted cheese. This is often called 'Christmas' style in New Mexico if you use both red and green chile sauce.
Different FillingsDifferent Fillings
Add other classic burrito fillings like diced avocado, sour cream, chopped cilantro, or pickled onions.
Meat VariationMeat Variation
While pork is traditional for adovada, you can make a similar dish using beef chuck roast, cut into cubes and cooked in the same manner.
Burrito BowlBurrito Bowl
For a lower-carb option, skip the tortilla and serve the carne adovada, beans, and cheese over a bed of rice or cauliflower rice, topped with your favorite burrito fixings.
Why this is on our healthy list.
Rich in Protein
Pork is a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and building tissues in the body.
Source of B Vitamins
Pork shoulder provides essential B vitamins like B12, B6, niacin, and thiamine, which are crucial for converting food into energy and maintaining a healthy nervous system.
Contains Capsaicin
The New Mexico chiles contain capsaicin, a compound studied for its potential anti-inflammatory properties and its ability to provide a temporary boost to metabolism.
Frequently asked questions
A single Carne Adovada Burrito, as prepared in this recipe, is estimated to contain between 850 and 1000 calories. The exact number can vary based on the size of the tortilla, the fat content of the pork, and the amount of cheese and rice used.