Crispy Pork Carnitas Burrito with Guacamole & Cilantro Lime Rice Tips, FAQ & printable recipe

Tips for success

For the crispiest exterior, use a heavy-bottomed skillet and let the butter get fully foamy before adding the burritos. Press down with a spatula as they cook, but avoid moving them around too much. This allows the tortilla to brown evenly and develop a shatter-like crust.

If you have leftover carnitas, reheat them in a skillet over medium-high heat with a little oil until they are hot and have crispy edges.

This adds extra texture to the burrito. Also, make sure the rice is not too wet; if it is sticky, it can make the burrito soggy from the inside.

Variations

• Chicken Burrito: Substitute the pork carnitas with shredded chicken that has been seasoned with cumin, chili powder, and lime. Sear the burrito as directed for a crispy exterior.
• Vegetarian Burrito: Omit the pork and add extra black beans, roasted sweet potatoes, or sautéed peppers and onions. The guacamole and cheese provide plenty of flavor and richness.
• Breakfast Burrito: Swap the carnitas for scrambled eggs and add crispy bacon or chorizo. Use the same rice and beans, or replace the rice with hash browns for a hearty morning meal.
• Spicy Burrito: Add sliced jalapeños, a drizzle of hot sauce, or a spoonful of chipotle crema to the filling. Use pepper jack cheese instead of Monterey Jack for an extra kick.

Storage and make-ahead

Fridge

Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispness.

Freezer

Assembled but unseared burritos can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw overnight in the refrigerator before searing.

Reheat

To reheat frozen burritos, thaw overnight in the fridge, then sear in a buttered skillet over medium heat until golden and heated through.

Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat, turning occasionally, until warmed through and the exterior is crisp again.

Alternatively, use an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make the tortilla soft.

The components can be prepared in advance: cook the rice, make the guacamole, and shred the carnitas. Store each in separate containers in the refrigerator.

Assemble and sear the burritos just before serving for the best texture. The guacamole is best made fresh, but it can be stored with plastic wrap pressed directly onto the surface to prevent browning.

Serving ideas

Serve the burrito halves immediately after slicing, while the exterior is still crackly and the cheese is molten.

The steam rising from the cut surface is a sign of a perfect burrito. For a complete meal, pair with a side of tortilla chips and extra salsa or a simple green salad.

These burritos are hearty enough to be a meal on their own. The combination of rice, beans, pork, and cheese is satisfying, while the guacamole adds a fresh, creamy element. For a lighter option, serve with a squeeze of lime and a sprinkle of cilantro.

Frequently asked questions

Recipe card

Crispy Pork Carnitas Burrito with Guacamole & Cilantro Lime Rice

Prep 20 minCook 15 minTotal 35 minServes 2

Ingredients

• 2 large burrito flour tortillas
• 1 1/2 cups cilantro lime rice
• 1/2 cup seasoned black beans
• 250 g crispy pork carnitas
• 1/2 cup fresh guacamole
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup salsa verde
• 2 tbsp butter

Instructions

1. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable. Lay one tortilla on a clean work surface. Spread the cilantro lime rice down the center, leaving a border at the edges. Top with the seasoned black beans, crispy pork carnitas, and fresh guacamole. Sprinkle with shredded Monterey Jack cheese and drizzle with salsa verde.
2. Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling. Tuck the filling in firmly with your fingers, then roll the burrito away from you into a tight cylinder. The seam should be on the bottom. Repeat with the second tortilla and remaining fillings.
3. Place a large skillet over medium-high heat and add the butter. When the butter is foaming, place the burritos seam-side down in the skillet. Press down gently with a spatula. Cook for 2 minutes, until the bottom is deeply golden and crisp. Flip and cook the other side for 2 minutes more, pressing occasionally, until all sides are golden brown. Let it rest for 3 minutes before slicing.
4. Turn the burrito on its side and sear for 1 minute, then turn to the opposite side and sear for another minute. This creates a crisp crust all around. The internal temperature of the pork should reach 145°F (63°C) if you are using freshly cooked carnitas; if using leftover carnitas, ensure it is heated through to 165°F (74°C) for food safety. Let it rest for 3 minutes before slicing.
5. Transfer the seared burritos to a cutting board and let them rest for 3 minutes. This allows the juices to settle and the cheese to set slightly. Using a sharp knife, cut each burrito in half diagonally with a gentle sawing motion to preserve the crisp crust.
6. Serve the burrito halves immediately while the exterior is crisp and the interior is hot and melty. The steam rising from the cut surface signals that the cheese is molten and the carnitas are juicy. Enjoy the contrast of crunchy exterior and tender, flavorful filling.

Contains: gluten, milk, soy, sulfites

Estimated nutrition per serving

Calories

850

Protein

38 g

Carbohydrates

72 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.