Carne Adovada Burrito

Instructions

1. 1

   Prepare the Red Chile Sauce

   • 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.
   • Transfer the toasted chiles to a medium bowl and cover them completely with hot water. Let them soak for 30 minutes to soften.
   • 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.
   • 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. 2

   Brown and Simmer the Pork

   • Pat the pork cubes dry with paper towels and season them with the remaining 0.5 teaspoon of salt and the black pepper.
   • 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.
   • Brown the pork on all sides, about 5-7 minutes per batch. Transfer the browned pork to a plate.
   • Pour the blended red chile sauce into the hot pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
   • Return the browned pork and any accumulated juices to the pot. Stir well to coat the pork with the sauce.
   • 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. 3

   Shred the Pork and Finalize Filling

   • Using a slotted spoon, remove the tender pork pieces from the sauce and place them in a large bowl.
   • Shred the pork using two forks. It should fall apart easily.
   • 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. 4

   Assemble and Roll the Burritos

   • 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.
   • 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.
   • 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. 5

   Sear and Serve

   • For a crisp exterior and a secure seal, place the rolled burrito seam-side down in a hot, dry skillet over medium heat.
   • Cook for 1-2 minutes per side, until golden brown and lightly crisped.
   • Serve immediately, either whole or sliced in half.