Smothered Carne Adovada Burrito

Instructions

1. 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. 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. 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. 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. 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.