Chihuahua Style Burritos

There are several origin stories for burritos and their name, which translates to “little donkey” in Spanish. A reference places the first burritos in North West Mexico – South West US sometime in the mid 1800s, as street food conveniently packed in wheat flour tortillas, making them easy to transport.  The Mexican State of Sonora and the Southern US states favour large tortillas, spacious enough to hold a whole meal inside, and folded at the ends to form closed bundles.  In the neighbouring Mexican state of Chihuahua, burritos are made with smaller tortillas (also wheat) and often filled with just two layers: refried beans and one kind of guisado (Mexican stew), then simply rolled.  Two of the most traditional fillings for these burritos are chicharrón en salsa verde (pork rind in green sauce) and Deshebrada (shredded beef with pepper strips).

Chihuahua Style Burritos – Burritos estilo Chihuahua

Printable recipes: Chihuahua Style Burritos, Wheat Flour Tortillas, Refried Beans, Pork Rind in Green Sauce, Shredded Beef with Pepper Strips

Ingredients (for two portions)

4 wheat flour tortillas; homemade (printable recipe above), or from package
1 cup refried beans; homemade (printable recipe above), or from can
2 cups guisados of choice; for example, one cup of pork rind in green sauce and one cup of shredded beef with pepper strips (printable recipes above)
1 tsp oil, optional

Warm up beans and guisados; set aside.  Place one tortilla on a board or other flat surface; spread about a quarter of a cup of refried beans on one half, leaving about half an inch uncovered around the edge:

Top the beans with half a cup of guisado; in the photos below, chicharrón en salsa verde (pork rind in green sauce) on the left, and Deshebrada (shredded beef with pepper strips) on the right:

Starting on the filled side, roll tortilla into a cylinder, keeping it tight; the fillings will spread towards the ends, but thanks to the edge that was left uncovered, they will not spill.  Tuck the end of the tortilla facing down, so it will not unroll; repeat with the rest of the tortillas and fillings:

Warm up a skillet or large frying pan over medium heat, brushing the surface with oil (if using).  Place burritos with the end facing down, and grill for a couple of minutes (photo below, left).  Flip burritos; the ends should be sealed from the heat (photo below, right):

Grill for another two minutes, then serve whole, or sliced in half:

These burritos may also be filled with chicken, pulled pork, eggs, … a version of the origin story for this dish tells with great authority that they are called burritos because, just like donkeys, they can carry anything!

---

I am bringing my recipe to Thursday Favourite Things #402; I was thrilled to see my Deshebrada – Shredded Beef with Pepper Strips featured at this party both by Marilyn @ Marilyn’s Treats and by Bev @ Eclectic Red Barn! They co-host every week with Katherine @ Katherine’s Corner, Nina @ Vintage Mama’s Cottage, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance, Pam @ An Artful Mom and Linda @ Crafts a la Mode.

---

I am sharing this recipe at Full Plate Thursday #445, graciously hosted by Miz Helen @ Miz Helen’s Country Cottage.

---

I am bringing my recipe to Fiesta Friday #289 graciously hosted by Angie @ Fiesta Friday.

---

I am also sharing at Friday Favourites Linky Party # 490 with Jerri at Simply Sweet Home, Lisa at Condo Blues, Amy at A Day of Small Things, Penny at Penny’s Passion, Kelly at Under a Texas Sky, Jennifer at Busy Being Jennifer.

---

I am joining What’s for Dinner? Sunday Link-Up #214 graciously hosted by Helen @ The Lazy Gastronome.

---

I am linking to Fandango’s Flashback Friday for August 13, 2021.