Smothered Carne Adovada Burrito
Tender pork slow-braised in a rich, smoky red chile sauce, wrapped in a warm tortilla, and smothered with more sauce and melted cheese. This is the ultimate Southwestern comfort food, delivering deep, authentic flavor in every bite.
For 4 servings
5 steps. 180 minutes total.
- 1
Step 1
- a.Prepare the Red Chile Sauce
- b.Wipe the dried chiles clean. In a dry, heavy skillet over medium heat, toast the chiles for 30-60 seconds per side until they become fragrant and slightly pliable. Do not let them burn or they will become bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with 3 cups of very hot (not boiling) chicken broth. Let them soak for 30 minutes to fully soften.
- d.Transfer the soaked chiles and all the soaking liquid to a high-speed blender. Add the chopped onion, garlic cloves, apple cider vinegar, cumin, oregano, salt, and pepper.
- e.Blend on high for 2-3 minutes until the sauce is completely smooth. If it's too thick, add some of the remaining 1 cup of broth. For an extra-silky texture, strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids to extract all liquid; discard the solids.
- 2
Step 2
- a.Cook the Carne Adovada
- b.Pat the pork cubes completely dry with paper towels and season lightly with a pinch of salt and pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- d.Working in batches to avoid crowding the pan, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
- e.Reduce heat to medium, pour the blended red chile sauce into the pot, and use a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
- f.Return the seared pork and any accumulated juices to the pot. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2.5 to 3 hours, stirring every 30-40 minutes, until the pork is fork-tender and shreds easily.
- 3
Step 3
- a.Assemble the Burritos
- b.Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- c.Warm the flour tortillas in a dry skillet, microwave, or directly over a gas flame for a few seconds to make them soft and pliable.
- d.Lay a warm tortilla flat. Spread about 1/4 cup of warmed refried beans in a line down the center, leaving a 2-inch border at the top and bottom. Top with 1/2 cup of cooked rice (if using) and a generous portion of the carne adovada (about 1 cup), using a slotted spoon to drain excess sauce.
- e.Fold the short sides of the tortilla in over the filling. Then, starting from the bottom, tightly roll the tortilla up into a burrito.
- 4
Step 4
- a.Smother and Bake
- b.Place the rolled burritos seam-side down in the prepared baking dish, packed snugly together.
- c.Ladle a generous amount of the remaining red chile sauce from the pot over the burritos, ensuring they are completely covered or 'smothered'.
- d.Sprinkle the shredded Monterey Jack cheese evenly over the top of the sauced burritos.
- e.Bake uncovered for 15-20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
- 5
Step 5
- a.Garnish and Serve
- b.Carefully remove the baking dish from the oven. Let it rest for 2-3 minutes.
- c.Serve immediately, topping each burrito with shredded lettuce, a dollop of sour cream, and a sprinkle of fresh cilantro.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toasting the dried chiles is a crucial step that awakens their smoky, complex flavors. Don't skip it!
- 2For the most tender pork, choose a cut with good fat marbling like pork shoulder (Boston butt).
- 3Straining the chile sauce after blending is optional but highly recommended for a restaurant-quality, silky smooth texture.
- 4Don't overfill the burritos, or they will be difficult to roll and may burst open during baking.
- 5The carne adovada filling can be made up to 3 days in advance; its flavor deepens over time. Reheat before assembling.
- 6For a deeper flavor, marinate the raw pork cubes in about 1 cup of the blended chile sauce for at least 4 hours or overnight before searing.
Adapt it for your goals.
Protein Swap
Replace the pork shoulder with beef chuck roast, cut into similar-sized cubes. You may need to increase the slow-cooking time by 30-60 minutes for the beef to become tender.
Chile VariationChile Variation
For a different flavor profile, use a combination of dried chiles. Ancho chiles will add a sweeter, raisin-like note, while Guajillo chiles offer a brighter, tangier flavor.
Slow Cooker MethodSlow Cooker Method
After searing the pork, transfer it to a slow cooker. Pour the blended sauce over the top. Cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
Vegetarian VersionVegetarian Version
Substitute the pork with 2 lbs of cubed extra-firm tofu or 2 cans of young green jackfruit (rinsed and shredded). Sauté the substitute until browned, then simmer in the sauce for about 45-60 minutes to absorb the flavors.
Why this is on our healthy list.
Excellent Source of Protein
Pork shoulder is packed with high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Pork is a great source of B vitamins, particularly thiamin (B1), niacin (B3), and B6. These vitamins are essential for energy metabolism, brain function, and the formation of red blood cells.
Contains Capsaicin
The red chiles provide capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Provides Essential Minerals
This dish offers important minerals like iron, necessary for oxygen transport in the blood, and zinc, which supports immune function and wound healing.
Frequently asked questions
A single smothered burrito, as prepared in this recipe, contains approximately 800-1000 calories, depending on the exact size of the tortilla and the amount of cheese and sour cream used. It is a very hearty and satisfying meal.