Try this delicious burrito filled with pressed chicharrón, which also has a touch of guajillo and morita chiles. Additionally, this burrito is also prepared with refried beans and manchego cheese; you will love the combination of flavors!
Blend the garlic, guajillo chiles, morita chile, chicken broth, and cumin for 5 minutes or until you get a smooth sauce. Set aside.
Heat the lard in a skillet over medium heat, add the onion and tomato, and cook for 5 minutes. Incorporate the chicharrón and fry for 5 more minutes to release its own fat. Pour in the blended sauce, cook for 5 more minutes, and season with salt and pepper. Set aside.
Place a large tortilla on a board, add a layer of beans, two tablespoons of chicharrón, sprinkle with manchego cheese, and wrap the burrito, closing two sides to prevent the filling from spilling out. Repeat the process with each of the tortillas.
Add a bit of butter to a griddle and brown each of the chicharrón burritos for 5 minutes. Remove and set aside.
Serve the chicharrón burrito on a flat plate and accompany with green salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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