mexicali meat burritos

mexicali meat burritos

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (3 lb) boneless pork roast, well trimmed of fat

  • 1

    lb dried pinto bean (do not presoak)

  • 4

    cups water

  • 3

    garlic cloves, minced

  • 2

    tablespoons cumin seeds

  • 2

    tablespoons chili powder

  • 5

    teaspoons dried oregano

  • 1

    teaspoon ground coriander

  • 1

    ⁄2-1 teaspoon cayenne pepper

  • 1

    (28 ounce) can whole tomatoes, with juice

  • 1

    (7 ounce) can diced green chilies

  • 1

    tablespoon salt

  • 1

    ⁄2 teaspoon black pepper

  • 24 -36

    flour tortillas, warmed

  • Condiments

  • grated cheese

  • chopped onion

  • olive

  • salsa

  • sour cream

  • guacamole

  • chopped lettuce

  • tomato


  • Preheat oven to 250°F.

  • Place pork roast in a large Dutch oven.

  • Add remaining ingredients and stir to mix well.

  • Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!

  • (Check from time to time and add more water if mixture gets too dry).

  • When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).

  • Return meat to pan and stir.

  • This should be the consistency of chili.

  • Season to taste.

  • To assemble, place a warm tortilla on a plate, top with Mexicali meat.

  • Top with choices of condiments, fold in edges, and roll loosely.

  • Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

  • REVIEWS (38)

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  • Most Helpful

  • These are sooo good. Put it all together before I went to bed and set the oven to turn off after 7 hours. The next day it was ready. It would be great to have a couple of packages of this already made in the freezer. I will add a few more beans next time to absorb just a little more of the juices--maybe another ¼ pound. I won't be going out for burritos anymore when I know I can make the best at

  • home!

  • Amber Dawn

  • March 08, 2002

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