Chicharrón Burrito

Name: Chicharrón Burrito
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Freshly ground black pepper; 4 servings Chopped parsley or cilantro, to garnish; 454 grams dried pinto beans, rinsed; 4 cloves garlic, smashed; 473 milliliters (packed) coarsely grated cheddar or monterey jack cheese; 79 milliliters rendered lard; 2 teaspoons salt, or to taste; 2 liters about cold water; 118 milliliters finely chopped white onion

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.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Drain the beans, reserving the cooking water.

Ingredients you will need

Beans

Water

Over medium heat, heat remaining lard in a pot or deep skillet.

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Lard

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Frying Pan

Pot

Add finely chopped onions and sauté until beginning to brown, about 10 minutes.

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Onion

Add garlic and cook for a few minutes longer, until onions are brown.

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Garlic

Onion

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.

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Pinto Beans

Garlic

Onion

Water

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Food Processor

Mix in cheese. Season with salt and pepper.

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Salt And Pepper

Cheese

To assemble the burrito: pile a strip of bean and cheese mixture at one end of the tortilla.

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Tortilla

Cheese

Add 1/4 to 1/3 cup of the chicharrones.

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Pork Rinds

Sprinkle with chopped herbs.

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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.

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Wrap

Roll

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Aluminum Foil

Oven

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 4servings

Chopped parsley or cilantro, to garnish 454grams

dried pinto beans, rinsed 4cloves

garlic, smashed 473milliliters

(packed) coarsely grated cheddar or monterey jack cheese 79milliliters

rendered lard 2teaspoons

salt, or to taste 2liters

about cold water 118milliliters

finely chopped white onion

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.