Smothered Carne Adovada Burrito
A massive flour tortilla stuffed with tender, slow-cooked pork braised in a rich New Mexican red chile sauce, then smothered in more of that same sauce and melted cheese. This hearty, knife-and-fork burrito is a Southwestern classic that brings the heat and the comfort in every bite.
For 4 servings
- prep · ~30 min
Prepare the dried chiles.
1.Stem and seed the dried New Mexico chiles, then tear them into flat pieces.2.Place chiles in a dry skillet over medium heat and toast for 30-60 seconds per side until fragrant and lightly blistered.3.Transfer toasted chiles to a bowl, cover with 2 cups hot water, and soak for 30 minutes until softened.TIPDon't skip toasting — it wakes up the chiles' smoky, fruity depth. - prep · ~15 min
Season and sear the pork.
1.Pat the cubed pork shoulder dry with paper towels.2.Season the pork evenly with 1 pinch of salt.3.Heat olive oil in a large Dutch oven over medium-high heat until shimmering.4.Working in batches to avoid crowding, sear the pork cubes on all sides until deeply browned, about 4-5 minutes per batch.5.Transfer seared pork to a plate and set aside.TIPWork in batches — if the pot is too crowded the pork will steam instead of sear. - mix · ~5 min
Make the red chile sauce.
1.Drain the soaked chiles and transfer them to a blender.2.Add 1 cup fresh water, the toasted cumin powder, dried oregano, 0.25 tsp salt, and apple cider vinegar.3.Blend on high speed until completely smooth, scraping down the sides as needed.4.Strain the puree through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid; discard the solids. - saute · ~6 min
Build the braising base.
1.In the same Dutch oven used for the pork, reduce heat to medium.2.Add chopped onion and sauté until softened and translucent, about 5 minutes.3.Add minced garlic and cook until fragrant, about 1 minute. - simmer · ~135 min
Braise the carne adovada in the oven.
1.Preheat oven to 325°F (160°C).2.Return the seared pork to the Dutch oven with the sautéed onions and garlic.3.Pour the strained chile sauce over the pork, stirring to coat every piece evenly.4.Bring the mixture to a gentle simmer on the stovetop.5.Cover with a tight-fitting lid and transfer to the preheated oven.6.Braise for 2 to 2.5 hours, stirring once halfway through, until the pork is fork-tender and shreds easily.TIPThe pork is ready when it surrenders to a gentle nudge — if it resists, give it another 20 minutes. - mix · ~5 min
Shred the pork.
1.Remove the Dutch oven from the oven.2.Use two forks to shred the pork directly in the sauce until it's in bite-sized, sauce-soaked strands.3.Taste and adjust salt if needed. - prep · ~4 min
Warm the tortillas and beans.
1.Heat a dry skillet or griddle over medium heat.2.Warm each flour tortilla for about 20-30 seconds per side until pliable and lightly toasted.3.Gently warm the pinto beans in a small saucepan over low heat. - assemble · ~5 min
Assemble the burritos.
1.Lay a warm tortilla flat on a clean surface.2.Spoon a generous portion of warm pinto beans down the center of the tortilla.3.Top the beans with a heaping mound of the shredded carne adovada.4.Fold the sides of the tortilla inward, then roll tightly from the bottom up into a snug cylinder.5.Place the rolled burrito, seam-side down, in a small baking dish that just fits the burrito. Repeat for all 4 burritos. - bake · ~12 min
Smother and melt the cheese.
1.Ladle the remaining red chile sauce generously over the tops of the burritos.2.Sprinkle the shredded cheddar cheese evenly over the sauce.3.Transfer the baking dish to the oven and bake at 375°F for 10-12 minutes, until the cheese is fully melted and bubbly. - garnish
Garnish with fresh cilantro and serve immediately.
Scatter chopped cilantro over the bubbling cheese. Serve the smothered burritos hot, with a knife and fork.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Toast the dried chiles just until fragrant — burning them makes the sauce bitter.
- 2For the richest flavor, make the chile sauce a day ahead and refrigerate until needed.
- 3Let the braised pork cool slightly in its sauce before shredding to avoid steam burns.
- 4Warm tortillas until pliable but not crisp to prevent cracking during rolling.
- 5Use a baking dish just large enough to hold the burritos snugly so the cheese doesn't spread too thin.
- 6Leftover carne adovada keeps for 4 days in the fridge and freezes well for up to 3 months.
Adapt it for your goals.
Low-oil
Skip the initial sear of the pork and instead brown it in a nonstick pan with a spritz of cooking spray. Use reduced-fat cheese on top to cut saturated fat without losing the smothered effect.
high proteinHigh-protein
Swap the flour tortilla for a low-carb, high-protein wrap or large lettuce leaves. Add a scoop of Greek yogurt mixed with lime on the side for extra protein and tang.
vegetarianVegetarian
Replace pork with 2 cans of drained and rinsed black beans plus 1 cup of roasted butternut squash cubes. Braise the vegetables in the same chile sauce for a hearty, meatless version.
spicySpicy
Add 1-2 dried chiles de árbol (stems and seeds removed) to the New Mexico chiles when blending for a significant heat boost. Finish with pickled jalapeño slices on top.
Why this is on our healthy list.
Rich in Lean Protein
Pork shoulder, when trimmed of excess fat, provides high-quality protein essential for muscle repair and satiety.
Good Source of Fiber
Pinto beans contribute soluble fiber that supports digestive health and helps regulate blood sugar levels.
Antioxidants from Chiles
Dried New Mexico chiles are rich in capsaicin and vitamin C, compounds known for their anti-inflammatory properties.
Contains Immune-Supportive Garlic
Garlic offers allicin and other sulfur compounds that may help bolster the immune system when consumed regularly.
Frequently asked questions
Yes, but the flavor will be milder and less complex. Use about 3 cups of high-quality New Mexico red chile sauce and skip steps 1 and 3.
