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.
Prep30 min
Cook180 min
Soak30 min
Servings4
Serving size: 1 serving(1 large burrito with sauce and toppings)
1364cal
69gprotein
88gcarbs
Ingredients
2 lb boneless pork shoulder (cut into 1.5-inch cubes)
3 oz dried New Mexican red chiles (stems and seeds removed, about 10-12 chiles)
4 pieces large flour tortillas (10-12 inch burrito size)
15 oz refried beans (one can, warmed)
2 cup cooked white rice (optional)
1.5 cup Monterey Jack cheese (shredded)
0.5 cup sour cream (for garnish)
1 cup iceberg lettuce (shredded, for garnish)
0.25 cup cilantro (freshly chopped, for garnish)
Instructions
1
Prepare the Red Chile Sauce
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.
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.
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.
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
Cook the Carne Adovada
Pat the pork cubes completely dry with paper towels and season lightly with a pinch of salt and pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
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.
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.
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
Assemble the Burritos
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
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.
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.
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
Smother and Bake
Place the rolled burritos seam-side down in the prepared baking dish, packed snugly together.
Ladle a generous amount of the remaining red chile sauce from the pot over the burritos, ensuring they are completely covered or 'smothered'.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the sauced burritos.
Bake uncovered for 15-20 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and slightly golden.
5
Garnish and Serve
Carefully remove the baking dish from the oven. Let it rest for 2-3 minutes.
Serve immediately, topping each burrito with shredded lettuce, a dollop of sour cream, and a sprinkle of fresh cilantro.
