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?"

Ingredients

  • 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

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.






18 comments on “Carne con Chile Burritos

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  1. Hi Pati,

    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!

    1. 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 😉

  2. Pati
    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!

    1. 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 😉

  3. 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 😊👍👍❤️❤️❤️

    1. 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!

    1. 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 😉

    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 😉

  4. 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