Burrito
Directions
- 1Add manteca de cerdo, bondiola, salt, pepper, orange, garlic, and laurel to a pot.
- 2Add manteca de cerdo, bondiola, salt, pepper, orange, garlic, and laurel to a pot.
- 3Add manteca de cerdo, bondiola, salt, pepper, orange, garlic, and laurel to a pot.
- 4Cook on low heat until bondiola falls apart.
- 5Cook on low heat until bondiola falls apart.
- 6Cook on low heat until bondiola falls apart.
- 7Shred the bondiola.
- 8Shred the bondiola.
- 9Shred the bondiola.
- 10In another pot, add porotos negros, onion, garlic, salt, and water.
- 11In another pot, add porotos negros, onion, garlic, salt, and water.
- 12In another pot, add porotos negros, onion, garlic, salt, and water.
- 13Cook until porotos negros are tender.
- 14Cook until porotos negros are tender.
- 15Cook until porotos negros are tender.
- 16Blend porotos negros until smooth.
- 17Blend porotos negros until smooth.
- 18Blend porotos negros until smooth.
- 19Grill morron verde, onion and zucchini.
- 20Grill morron verde, onion and zucchini.
- 21Grill morron verde, onion and zucchini.
- 22Blend grilled vegetables with cilantro.
- 23Blend grilled vegetables with cilantro.
- 24Blend grilled vegetables with cilantro.
- 25On a large tortilla add embarrada de frijolitos, carnitas, salsa verde, tomato, cebollita, cilantro and cheese.
- 26On a large tortilla add embarrada de frijolitos, carnitas, salsa verde, tomato, cebollita, cilantro and cheese.
- 27On a large tortilla add embarrada de frijolitos, carnitas, salsa verde, tomato, cebollita, cilantro and cheese.
- 28Fold the burrito.
- 29Fold the burrito.
- 30Fold the burrito.
- 31Seal and serve.
- 32Seal and serve.
- 33Seal and serve.
Ingredients
- 500 gr manteca de cerdo
- 500 gr manteca de cerdo
- 500 gr manteca de cerdo
- 1.5 kg bondiola de cerdo
- 1.5 kg bondiola de cerdo
- 1.5 kg bondiola de cerdo
- 2 naranjas
- 2 naranjas
- 2 naranjas
- 3 dientes de ajo
- 3 dientes de ajo
- 3 dientes de ajo
- laurel
- laurel
- laurel
- sal
- sal
- sal
- pimienta negra reci cién molida
- pimienta negra reci cién molida
- pimienta negra reci cién molida
- 250 gr porotos negros
- 250 gr porotos negros
- 250 gr porotos negros
- 1 diente de ajo
- 1 diente de ajo
- 1 diente de ajo
- 0.5 cebolla
- 0.5 cebolla
- 0.5 cebolla
- sal
- sal
- sal
- hasta cubrir agua
- hasta cubrir agua
- hasta cubrir agua
- 2 morrones
- 2 morrones
- 2 morrones
- 1 cebolla
- 1 cebolla
- 1 cebolla
- 0.5 zuchini
- 0.5 zuchini
- 0.5 zuchini
- puñado cilantro
- puñado cilantro
- puñado cilantro
- tortillas
- tortillas
- tortillas
- tomate
- tomate
- tomate
- cebollita
- cebollita
- cebollita
- cilantro
- cilantro
- cilantro
- queso
- queso
- queso
Equipment
blender
Tips
- Cook bondiola until it falls apart, approximately 1 hour on low heat.
- You can soak porotos negros to speed up the cooking process.