Pasilla and allspice-braised pork, avocado, and cheese wrapped in toasted tortillas (Burritos de chilorio) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 226) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled red onions with habanero (Cebolla morada encurtida); Chiles de árbol simmered with tangy tomatillos (Salsa de chile de árbol)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Wheat flour flatbread made with butter (Tortillas de harina con mantequilla)" for flour tortillas; and quesillo Oaxaca or Monterey Jack for queso Chihuahua.

  • CaptainPantsless on May 06, 2026

    Didn't turn it into burritos but the pork is fabulous. Definitely make the onions and/or salsa to cut through the richness!

  • alexandra_zpdtlt on February 08, 2026

    I recommend weighing the chiles and not going based off of count - we had some large dried chiles and needed more liquid before we braised the meat (added some water and worked out perfect). Made the salsa and picked onions that was suggested - highly recommend.

  • averythingcooks on February 22, 2024

    This braised pork is full of flavour. For 1/2, I used 2 pasilla, 1 guaillo & 1 ancho and I thinned the chile "gravy" at the beginning with some beer to ensure the pan didn't dry out. I added salt & acid (pickled hot pepper brine) to taste at the end. Our burritos included the meat, a little rice, black beans, corn, pickled onions, diced fresnos, cheese, sour cream & my "'pretty hot" tomatillo salsa verde. One fully loaded burrito each & we were stuffed. I'm very happy to be sending leftovers to my freezer. If you want it hotter, it's easy to embellish the meat in the pan OR spice up your own burrito to taste.

  • bernalgirl on July 11, 2022

    This is delicious! And for the effort is very much worth doubling if you’re cooking for 4+ people. I adjusted the chiles, increasing the anchos to control the heat. My kids bagged me to make this again

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.