Provided by Food Network
Time 2h40m
Yield 6 burritos
Number Of Ingredients 20
Steps:
- For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
- For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
- Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
- Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
- Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
- For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
- For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
- For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.
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Kibuuka Everest
[email protected]This recipe is a great way to use up leftover chicken. I always have a few pieces left over from dinner, and this is the perfect way to use them up.
Maliksajid Aliawan
[email protected]I'm not a huge fan of Mexican food, but this burrito was delicious. I'll definitely be making it again.
Rony Bro
[email protected]This burrito is a bit messy to eat, but it's totally worth it. The flavor is amazing!
Char Midkiff
[email protected]I've made this recipe several times, and it always turns out great. It's a favorite in my household!
Rabby Fokir
[email protected]This burrito is so flavorful and satisfying. I love that it has a little bit of everything in it.
Khaoula Lams
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make it.
Caitlin Lautt
[email protected]The Chuy's burrito is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a crowd-pleaser.
Ruben Lazcano
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Lea De Guzman
[email protected]I'm not a huge fan of burritos, but this one changed my mind. It's so flavorful and satisfying.
Lipuo Pheko
[email protected]This burrito is a bit time-consuming to make, but it's worth the effort. The flavor is incredible!
Sibah Ale
[email protected]I love how versatile this recipe is. I've tried it with different fillings and toppings, and it always turns out great.
Jimpo Seokii
[email protected]The Chuy's burrito was a hit at my last party! Everyone raved about the flavor.
Bruno Belizaire
[email protected]I've tried many burrito recipes, but this one is by far the best. It's easy to follow, and the results are amazing.
Ovi Mannu
[email protected]This Chuy's burrito recipe is a game-changer! The combination of flavors and textures is out of this world. My family loved it, and I'll definitely be making it again soon.