Mexican Carnita Burritos

For everyone who is a fan of Chi.potle, this combination of recipes is awesome!  The first is for the carnitas recipe.  You can use beef or chicken, but I use pork.

3 lbs pork roast (or chicken or beef) (you can use bone-in or boneless)
water
1 large yellow onion, sliced
2 cloves garlic, peeled and smashed
1 Tbs dried oregano
1 Tbs cumin
garlic powder or salt to taste

1. In the morning, place the pork in the crock pot and cover mostly with water. Add onions, garlic, oregano, and cumin into the water and around pork. Turn crock pot on high for several hours (5-6), or cook on low for at least 8 hours.

2. Just before serving, remove meat from crock pot with a slotted spoon and place in a foil lined pan. Meat should literally fall off the bone. Reserve some of the onions and discard water. Sprinkle the meat with garlic powder. Broil meat, fatty side up, for 5 more minutes so the meat is crispy on the outside. Watch so that it does not burn.  (I don't broil mine)

3. Remove from the broiler. Shred meat with two forks, discarding any fat that remains. Place in casserole dish and add reserved onions. Keep warm until ready to serve.

Photo and recipe courtesy of www.recipegirl.com


I usually make my pico de gallo early in the day, while the meat is cooking.

¼ cup coarsely chopped sweet white onion
¼ cup coarsely chopped fresh cilantro
3 fresh serrano or jalapeño chiles, seeded & coarsely chopped (I leave this out)
1½ medium ripe tomatoes, finely chopped
1/2 lime, squeezed
kosher salt and freshly ground black pepper


1. Put onion, cilantro and chilies in a food processor (I chop by hand, even though I have a food processor) and pulse until very finely chopped. 
2. Transfer to a bowl and stir in tomatoes. Squeeze lime into the mixture and stir. Season with about ½ teaspoon kosher salt and ¼ teaspoon pepper.
3. Cover and refrigerate for several hours, allowing the flavors to blend before serving. Best if served the same day as prepared.
Photo and recipe courtesy of www.recipegirl.com


When there is about 30 minutes left until the meat is done, I cook my cilantro lime rice (Chi.potle copycat).

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
4 tsp vegetable oil (I use olive oil)



1. In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates.
2. When the water just skims the top of the rice, reduce to low and cover about 15 minutes.
3. Shut off flame and keep covered an additional 5 minute.
4. In a medium bowl,  combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed. 
Photo and recipe courtesy of www.skinnytaste.com


I use burrito size tortilla wraps (usually Kro.ger brand), and I also get the Kro.ger brand quesadilla shredded cheese.  Warm the tortilla in the microwave for 30 seconds, and then add the meat, rice, pico de gallo, cheese, and anything else you like.  Enjoy!  This is also good as leftovers :)