Carne con Chile Burritos

Carne con Chile Burritos

Recipe courtesy of Lourdes Sanchez, Soto’s Outpost
10 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: brisket, burritos, carne
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 3 hours
Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"


  • 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
    , stemmed, seeded and rinsed
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup all-purpose flour
  • 10 large flour tortillas

To Prepare

  • 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.

10 comments on “Carne con Chile Burritos

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    1. It is not very spicy Alice, as most of these chilies are sweet and mild, but they definitely give this dish a little kick 😉

  1. 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