Adobada Burrito

Ingredients

• 1½ lb pork shoulder
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 4 garlic cloves
• ½ white onion
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 4 flour tortillas (large)
• 1½ cup cooked refried beans
• 2 cup cooked Mexican rice
• ¼ cup cilantro (optional)
• ¼ cup diced onion (optional)
• ½ cup salsa (optional)

Steps

1. Remove stems and seeds from guajillo and ancho chiles. Toast chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak in hot water for 15 minutes to soften.
2. Cut pork shoulder into 1-inch cubes. Blend softened chiles, garlic, half white onion, apple cider vinegar, cumin, oregano, salt, and pepper with 1/2 cup of the chile soaking water until smooth to make the adobo sauce.
3. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown pork cubes on all sides, then pour the adobo sauce over the pork. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 45-60 minutes, or until pork is very tender and easily shreds. Shred the pork directly in the pot, mixing it with the sauce.
5. Warm flour tortillas. Spread a layer of refried beans on each tortilla, then add a scoop of Mexican rice.
6. Spoon a generous amount of adobada pork onto the rice. Add optional cilantro, diced onion, or salsa.
7. Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Serve immediately.