Chicharrón Burrito
The recipe Chicharrón Burrito is ready in about 2 hours and 30 minutes and is definitely
Instructions
Place water and beans in a pot and bring to a boil, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, 1 hour to 1 1/2 hours.
Drain the beans, reserving the cooking water.
Over medium heat, heat remaining lard in a pot or deep skillet.
Add finely chopped onions and sauté until beginning to brown, about 10 minutes.
Add garlic and cook for a few minutes longer, until onions are brown.
In a food processor, puree the cooked pinto beans with the onions and garlic, adding enough of the reserved cooking water to loosen the mixture. Puree to a consistency of your liking.
Mix in cheese. Season with salt and pepper.
To assemble the burrito: pile a strip of bean and cheese mixture at one end of the tortilla.
Add 1/4 to 1/3 cup of the chicharrones.
Sprinkle with chopped herbs.
Roll up the tortilla and serve immediately. Or, wrap in foil and rewarm in a 350°F oven for 6 to 10 minutes, until hot.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.