Carne con Chile Burritos
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- 6 pounds pork or beef brisket cut into large pieces
- 2 garlic cloves
- 1/4 of a large white onion
- 3 bay leaves
- 5 Roma tomatoes
- Kosher or sea salt to taste
- 15 chiltepin chiles
- 3 to 4 chiles de arbol stemmed, seeded and rinsed
- 3 cascabel chiles stemmed, seeded and rinsed
- 3 pasilla chiles stemmed, seeded and rinsed
- 2 dried morita or chipotle chiles stemmed, seeded and rinsed
- 4 ounces California chiles, chile de sarta, or Colorado
chiles stemmed, seeded and rinsed
- 1/2 cup lard or vegetable shortening
- 1/4 cup all-purpose flour
- 10 large flour tortillas
- Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.
- To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.
- Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.
- Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.
40comments inCarne con Chile Burritos
I happened to catch the episode with this recipe, and it lingered in my mind for over a week until I managed to gather all the ingredients for it. It was everything I was hoping it would be, and was a big hit with the family! I’ll be visiting distant friends this July, and intend to make it again for them!
So happy you all enjoyed the Burritos Eris, hopefully your friends will do the same in few weeks!
Pati your tasty recipes have made me into a good cook. At 66 I had ran out of recipes and was making the same food over and over. My grown children were teasing me about my cooking. Now with your delightful recipes I cook and they come.
Aw Rosie, such good news! Thanks so much and hugs to you and the children 😉
Ayayaya. Disregard my comment re carne con chile and the recipe link in the comments not working. It finally worked. Thank you!
No problem, thanks to you John!
I love your show and the recipes! I hope to see you come to Zihuatanejo one day
Hopefully soon Victoria, un abrazo!
Where do you get all the different chilis? Being in NH its hard to find.
Hey Paula, you can find the chiles in any Hispanic or Latin Market, and nowadays even mainstream grocery stores like Harris Teeter, Safeway, Shoppers and Whole Foods carry them. If not, online is always an option. Enjoy!
I love ur recipes after I make this I will let u know how it came out I love working with the dry chillies n found a place has chilopin chillies cheap I dont think I spelled it right the little round hot one’s
So glad you are enjoying the recipes Eva, yay! I think you are talking about chiltepin 🙂 One of my favorite chiles, enjoy!
I made this after watching the episode. It was one of the tastiest meals I’ve ever made. I had to substitute a few of the chilies but it didn’t matter.
If a restaurant served this there would be long lines to get in.
Thanks so much for the feedback Terry, so glad you like these Burritos 😉
Hi Patty, I love your show, today I saw how u make Carne con Chile Burritos & yesterday my husband & I saw your show on Shrimp Cocktails! I’m getting a lot of ideas on how to cook different delicious dishes. Muchas gracias!
Adela desde Chula Vista, California
Thanks so much for reaching out Adela! Hope you will have fun cooking these recipes. Un abrazo to you and your husband 😉
I love your show , my husband is from Huatabumpo Sonora and he loves that you inspire me to try Mexican cooking. We decided to have everyone over for a New Years Day brunch and we served your Sonora Breakfast .. it was a total hit . We are trying your Carne con Chile Burritos tomorrow. Today my husband took me Chile shopping at one of the spice markets @ downtown Los Angeles .. will let you know how it turns out .. also I made your your chocolate pecan pie for our New Years dinner this year!! It was wonderful ..
So glad you’ve been enjoying my recipes guys! Let me know how you liked the Burritos. Un abrazo 😉
Hello again your video doesn’t show the chile cascabel or morita only the chile colorado, chile de árbol and chiltepin 🙁
Hello Maru, here is the full recipe for you, it does not call for chile casacabel or morita 😉 http://patijinich.com/pati_2020/carne-con-chile-burritos/ Enjoy!
Hello Pati, you inspired me to be here at Soto’s Outpost in Tubac. Nonetheless, thank you for the tip. Stay safe, William Oviedo.
Yay, hope you had fun!
Mikey from Canada
We recently saw one of your new episodes on CreateTV! Love the show! In the episode, they were making LARGE Tortillas using beef fat, I think… and they stretched them so easily…. and cooked them quickly on a dome griddle… Are these Sonoran Tortillas? And can we get the recipe? Specifically, how does the dough become so stretchy and thin without breaking? Thank you!
Hello Mikey, thanks so much for tuning in, love to know you liked the new episodes. The new recipes from this Season 9 will be available on the website on October 3 😉
Blessings to you and yours❤️!
Can I buy the tucson episode on dvd or the Tijuana and Baja episodes? Much love and keep up the great entertainment!
Hi Scott, we do not have the Show on DVD but you can buy the episodes or whole Seasons on Amazon Prime. Stay strong and healthy 😉
Pati I love your show. I watch every episode that comes on and I love love love Mexican food . Thank you for showing us how awesome Mexican food is and the different places they come from. I can’t wait to make this delicious looking Burrito. You make my mouth water every time I watch your show and how you taste and cook the food of Mexico. Your show beats any show on Mexican food that I have seen because you put love and passion on everything you cook and the different regions you travel too. And I love when you have your handsome 3 sons on some of your shows. You are thee Best Pati Jinich 😊👍👍❤️❤️❤️
Awww Lawana, thanks so much for the kind words. It really makes my day to read that you are trying my recipes 😉 Stay tuned, the new Season comes out in the Fall and we will be introducing you guys to the wonderful state of Sonora!
Do you just leave the tomatoes whole?
Yes Gary, you cooked the tomatoes whole with the meat and once cooked you transfer them to the blender to make the sauce. Stay safe 😉
Would this be good with chicken. My husband lived in Oaxaca for two years and has loved trying your recipes.
Absolutely, go for it 😉
How do I find your recipe for the Guava Pie?
You have to look no more, here is the link http://patijinich.com/pati_2020/guava-pie/ Enjoy V!
Wow! That is a lot of chiles! Are these burritos very spicy?
It is not very spicy Alice, as most of these chilies are sweet and mild, but they definitely give this dish a little kick 😉
Thank you for this recipe, looks delicious like the others recipes in your book. I’m from Tijuana Mexico and I love all your recipes
Thank you Irma, hugs to Tijuana!
Hi Pati. Is there anything else I can use in the burritos besides meat that would work? I’m a vegetarian!
How about black or pinto beans? Maybe even Portobellos for a meaty flavor? Thanks for tuning in Maggie 😉