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–+ servings

Goya's Chipotle Pork Burrito

Print Recipe
Prep Time 20 minutes
Total Time 35 minutes
Cuisine Mexican
Servings 4 people

Ingredients
  

  • ¾ cup Goya Mojo Chipotle Marinade, divided
  • 1 1 to 1¼ lb pork tenderloin, trimmed
  • 1 large sweet onion, cut into ¾-inch slices.
  • Goya Ancho Salsita, to taste
  • 4 Goya flour tortillas – burritos
  • 2 cups Goya yellow rice, cooked
  • 1 can Goya pinto beans, drained
  • 2 medium tomatoes (8 oz), diced
  • ¼ cup cilantro, coarsely chopped
  • ⅓ cup sour cream

Instructions
 

  • Place ½ cup Goya Mojo Chipotle in a food storage bag.
  • Cut pork in half crosswise; cut the thicker piece in half lengthwise.
  • Place pork in the bag, seal, and toss together until evenly coated.
  • Marinate for at least 20 minutes (can marinate refrigerated, for up to 8 hours).
  • Preheat grill to medium. Grill pork turning once, until temperature reaches 145℉ on an instant read thermometer (about 10 minutes).
  • Grill onion slices, brushing with marinade and turning once, until softened (about 10 minutes).
  • Let pork rest for 10 minutes and thinly slice crosswise.
  • Coarsely chop the onions.
  • Horizontally drizzle the Ancho Salsita to taste across the center of a tortilla. Spread in a 2-inch band.
  • Top with pork, onions, rice, beans, tomatoes and cilantro.
  • Fold the bottom edge of each tortilla up and over the filling. Fold opposite sides in over the filling and roll up from the bottom. Place seam-side down and serve warm with additional Salsita and sour cream.

Notes

Note: You can reduce the rice to 1 and 1/3 cups if you feel these are too full. To make these vegetarian, substitute two large portabello mushrooms for the pork tenderloin. 
 
Keyword chipotle, pork burrito
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