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Chihuahua Pork in Red Chilli Burrito

Name: Chihuahua Pork in Red Chilli Burrito
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 2 Ancho chillies; 4 Large flour tortillas; 2 tbsp Vegetable oil; 600 g Pork leg or shoulder; 1 tsp Ground cumin; 200 g Refried pinto beans; 4 cloves Garlic; 6 Guajillo chillies; 1 tsp Dried oregano; 1 tsp Salt

110 min (20 prep + 90 cook) Medium 4 servings Chihuahua

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 12 May 2026

Pork in red chilli sauce wrapped in a flour tortilla. The authentic Chihuahua burrito.

About this recipe

An authentic northern Mexican burrito filled with asado de puerco - pork slow-cooked in a deep red guajillo and ancho chilli sauce. Wrapped in a large flour tortilla with refried beans and cheese. This is the original burrito, born on the ranches of Chihuahua, long before fast food chains.

History & Origin

The authentic burrito was born in northern Mexico - specifically Chihuahua and the neighbouring states of Sonora and Durango - and is very different from the version the world knows from fast food chains. The original is simple and filling: a large flour tortilla (flour tortillas are a northern invention, as wheat grew better than maize in the arid north) wrapped around a meat stew, beans and sometimes cheese. The asado de puerco - pork braised in rehydrated red chilli sauce with cumin and northern oregano - is a northern emblem. Mexican cowboys working on nineteenth-century ranches carried burritos as a working lunch: easy to transport, nutritious and substantial. The name itself may derive from 'burrito' (little donkey), referencing the animal's ability to carry heavy loads - much like the tortilla carries everything inside it.

Estimated cost

£15.00

Total cost

£3.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

580

Calories

35g

Protein

58g

Carbohydrates

24g

Fat

Fibre

890mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the chillies in hot water for 20 minutes. Blend with garlic, cumin, oregano, salt and a little of the soaking liquid until smooth.
💡 Strain the sauce to remove any unblended skins or seeds.
2
Heat the oil in a large pot over high heat. Brown the pork pieces in batches on all sides without crowding. Remove and set aside.
💡 Browning seals in the juices and adds depth of flavour to the finished stew.
3
In the same pot, add the chilli sauce and cook for 5 minutes, stirring. Return the browned pork, coat with the sauce, cover and cook over low heat for 75–90 minutes until very tender.
💡 If the sauce reduces too much, add water or stock in small amounts.
4
Remove the pork, shred or chop it finely and return to the sauce. Adjust salt. The asado should be juicy and well-sauced.
5
Warm the flour tortillas on a griddle until soft and pliable. Spread refried beans in the centre, add the pork and roll into a burrito. Serve immediately.
💡 To keep the burrito from falling apart, fold in the sides first then roll up from the bottom.