Carne Adovada Burrito

1. 1
   prep · ~30 min

   Prep the chiles.

   1.Remove stems and shake out seeds from 8 dried New Mexico chiles.

   2.Toast chiles in a dry skillet over medium heat for 30-45 seconds per side until fragrant but not burnt.

   3.Place toasted chiles in a bowl, cover with hot water, and soak for 30 minutes until softened.
2. 2
   prep · ~10 min

   Sear the pork.

   Heat 2 tbsp oil in a dutch oven over medium-high heat. Pat pork cubes dry, season lightly with a pinch of salt, and sear in batches until deeply browned on all sides—about 3-4 minutes per batch. Transfer browned pork to a plate.

   TIPDon't crowd the pot—browning in batches builds deeper flavor.
3. 3
   saute · ~8 min

   Sauté the aromatics.

   1.In the same pot, reduce heat to medium and add the chopped onion.

   2.Sauté until softened and edges start to brown, about 6-7 minutes.

   3.Add minced garlic, cumin powder, and dried oregano. Cook until fragrant, about 30 seconds.
4. 4
   mix · ~2 min

   Blend the red chile sauce.

   1.Drain the soaked chiles and transfer them to a blender.

   2.Add 2 cups of fresh water, apple cider vinegar, and a pinch of salt.

   3.Blend on high speed until completely smooth, about 1-2 minutes.
5. 5
   simmer · ~120 min

   Braise the pork.

   1.Pour the blended chile sauce through a fine-mesh strainer into the pot with the aromatics. Press with a spoon to extract all liquid.

   2.Return the seared pork to the pot and bring everything to a gentle simmer.

   3.Cover and cook on low heat for 2 hours, stirring occasionally, until pork is fork-tender and sauce is thick.

   TIPKeep the heat low enough that the sauce just barely bubbles—this prevents scorching.
6. 6
   simmer · ~15 min

   Cook the rice.

   1.While pork braises, bring a pot of salted water to a boil and add 1 cup rinsed rice.

   2.Boil for 10 minutes until tender, then drain.

   3.Return to pot, stir in 1 tbsp tomato paste and 1 tbsp lime juice. Cover and let steam off heat for 5 minutes.
7. 7
   prep · ~5 min

   Shred the carne adovada.

   Once the pork is fall-apart tender, use two forks to shred the meat directly in the pot. Stir the shredded pork into the reduced red chile sauce until well coated.

8. 8
   assemble · ~5 min

   Warm the tortillas and assemble the burritos.

   1.Warm each flour tortilla on a dry skillet for 20-30 seconds per side until pliable.

   2.Spoon a generous portion of seasoned tomato rice across the center of each tortilla.

   3.Top with the shredded carne adovada.

   4.Fold in the sides, then roll tightly into a burrito.

   TIPWarming the tortillas makes them flexible and prevents cracking when you roll.
9. 9
   serve · ~1 min

   Serve immediately.

   Slice each burrito in half on a slight diagonal. Sprinkle with fresh chopped cilantro and serve hot with any extra chile sauce on the side.

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