Happy April Fools Day. I always hated April 1, which is odd, because I was definitely a class clown - and may still be a clown. Maybe it was because its sole purpose was about being deceived, which is kind of cruel, as opposed to just being funny. But, now I have reason to love the first day of April once more because it is also National Burrito Day - much more important than pulling the wool over someone’s eyes, yes?
I decided to make a Franken-recipe: a recipe from this chef, a recipe from that chef and a little something of my own. Franken-recipes take a bit of skill and knowledge of how things will pair together. It gets even more tricky when it comes to a burrito because you are literally slamming all of those recipes together into a cute, delicious bundle of goodness. Like a top-notch symphony orchestra, each component must play its own vital part, while not disrupting the harmonious balance of the musical composition.
It gets trickier because you are also competing against a bland wrapper of a flour tortilla. But, the key is to not just keep adding components: salsa, avocado, sour cream, lettuce, or whatever; a burrito is supposed to be simple, yet sophisticated. Are you starting to question everything you’ve ever eaten now? Have no fear, this burrito kicks burro! How can you go wrong with Pati Jinich’s Carnitas, Cook's Country’s Drunken Beans and cilantro rice with some queso fresco? You can’t. These carnitas and beans take time to develop, but the payoff is packed with flavor. Plus, you’ll also learn how to perfect that burrito roll action below. Vamos, empecemos!
Carnitas Burritos Adapted from Carnitas, Pati Jinich & Drunken Beans, Cook’s Country
Don’t forget to soak your beans the night before! Oh...you forgot to soak your beans? Quick soak them by adding the dry beans to a pot full of water with a halved onion and some bay leaves. Bring to a boil, turn off the heat, cover and set aside for at least 2 hours.
Burritos
4-8 burrito-size flour tortillas
Carnitas (see recipe below)
Drunken Beans (see recipe below)
Cilantro Rice (see recipe below)
Queso Fresco, freshly grated
Sour cream and/or salsa for serving (optional)
Carnitas
1 tbsp lard (shortening or vegetable oil)
~5 lb boneless pork shoulder, cut into 4 or 5 huge pieces
1/2 tsp Kosher salt
1/2 white onion, peeled and chopped
6 cloves garlic
1.5 cups water
1 tsp each dried marjoram, dried thyme and black pepper
Heavy pinch of cumin
4 cloves (just the little clove ball, no stem)
1 tbsp sea salt
1 cup freshly squeezed orange juice (about 4 oranges)
2 bay leaves
2 tbsp sweetened condensed milk
Melt the lard in a large dutch oven over medium-high heat. Place the chunks of pork fat-side down, season with the ½ tsp Kosher salt and brown all over.
Meanwhile, combine the onion, garlic, water, herbs, pepper, cumin, cloves and sea salt in a blender and puree until smooth. Juice the oranges.
When the meat has browned all over, pour the puree over the meat and simmer for 5 minutes. Add the juice, bay leaves and condensed milk. Stir to combine and bring to a simmer.
When simmering, place the cover on the pot and reduce the heat to medium-low. Cook for 2 hours, flipping the meat every 30 minutes. Prepare the beans.
Remove the meat from the pot to a cutting board. When cooled, shred the meat and return to the pot to soak up the cooking liquid.
Drunken Beans
1 lb dried pinto beans, soaked overnight and drained
8 oz chorizo, small dice
White onion, minced
4 garlic cloves, minced
1 tsp each dried oregano and chili powder
12 oz dark mexican lager
5 cups water
1 tbsp brown sugar
2 tsp minced chipotle in adobo
2 tbsp minced cilantro
1 tbsp lime juice
Heat the chorizo over medium heat, until browned, 8 minutes. Transfer to a plate.
Sauté the onion, with a pinch of salt, in the sausage fat, until softened. Then add the garlic, oregano and chili powder. After 30 seconds, add the beer, water, and drained beans.
Bring to a boil. Cover, reduce the heat to medium-low and simmer for an hour.
After an hour, stir in the brown sugar, chipotle and 1 tsp of salt. Simmer, uncovered for 45 minutes. Prepare the cilantro rice.
After 45 minutes, return the sausage to the pot and simmer another 10 minutes or so.
When ready to serve, stir in the cilantro and lime juice and adjust for any seasoning needs.
Cilantro Rice
1 cup chicken stock
Fistful of cilantro leaves + 1 tbsp minced
1 tbsp butter
½ cup rice
Scallion, sliced thinly
Combine the chicken stock and fistful of cilantro leaves and process in a blender for about 30 seconds.
Melt the butter in a small saucepan and stir in the rice, toasting briefly. Then add in the cilantro-infused stock and a ½ tsp of salt. Bring to a boil, cover and reduce the heat to low.
Simmer for 20 minutes, then remove from the heat and keep covered until ready to serve.
When ready to serve, stir in the minced cilantro and sliced scallion.
Burrito Assembly
Preheat the oven to 400. Line a baking sheet with foil and spray it with cooking spray.
Place the tortillas in damp paper towels and heat in the microwave for 1 minute.
Place 1 tortilla in front of you. Add 2 heaping tbsp of cilantro rice in the center-lower-third of the tortilla. Top with beans, carnitas, and some cheese.
Fold the left and right sides of the tortilla inward. Then, bring the bottom tortilla flap upward, over the burrito filling.
Tighten the roll and tuck the covering flap under the burrito filling. Fold the sides in once more and complete the burrito roll. Press downward slightly and place the burrito on the foil-lined tray.
Repeat with the remaining burritos. Spray another sheet of foil with cooking spray and cover the burritos tightly. Place in the oven for 20-30 minutes. Serve.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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