Burritos With Poblano-Corn Salsa

The other day when I was skimming Pinterest, I found this amazing looking recipe for burritos that taste like Chipotle's. They looked super yummy so I was guessing that they probably are pretty yummy. But I had to taste them for myself. (The links for the other recipes are there, but I added the rice one below because I used it when making my burritos.)

This recipe is from Tide and Thyme adapted by me.


Carnitas Burritos with Poblano-Corn Salsa

1 lb carnitas or pulled pork, warmed (I used pulled pork)
2 cups cooked cilantro lime rice
1 (15) oz can black beans (I just used a can, I did not make the recipe)
2 cups frozen Husk corn kernels, thawed
2 poblano peppers
1 jalapeno pepper
1/2 red onion, chopped
juice of 1 lime
1/4 cup cilantro, chopped
salt, to taste
4 large (12-14 inch) tortillas
sour cream

Poblano-Corn Ingredients

To make the salsa, roast the poblano peppers on a grill, an open flame, or in the broiler until charred all over. Place in a bowl and seal with plastic wrap. Let sit 10 minutes. Meanwhile combine the corn, onion, cilantro, lime juice, and salt. Once peppers have “steamed”, remove as much charred skin as you can. Dice the peppers and add to the bowl with the other ingredients. Toss to combine, season to taste with salt, and set aside.

Cilantro-Lime Rice

1 Tbsp butter or olive oil
1 cup long-grain white rice (basmati or jasmine)
2 cups water
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
salt, to taste

Heat butter in medium saucepan over medium-high heat. Add rice to pan and saute for 1 minute, add water, cover, and bring to a boil. Reduce heat to low and simmer for 18 minutes. Remove cover and fluff rice with fork. Remove from heat and let sit for 5 minutes. Add in the lime juice, cilantro, and salt and toss lightly to combine.

To assemble the burritos, warm the tortillas on a plate covered with a damp paper towel in the microwave for about 40 seconds. Lay one tortilla on a flat work surface. Place 1/2 cup rice, 1/4 cup black beans, 1/2 cup pork, and 1/4 cup salsa, and a dollop of sour cream on the burrito. Fold the two sides over onto the top or the filling, then fold the bottom up and under the filling, and roll all the way up. Wrap burrito in a small sheet of aluminum foil to serve.

Ease:

These were a little time consuming because of the roasting of the peppers. The rice took a little longer than usual as well with having to cut up extra cilantro. The recipe was easy to follow otherwise.

The Family Test:

Adam and I really enjoyed them. I made them with pulled pork instead of the carnitas. We agreed that we would both rather have them with chicken next time though. (Maybe grilled?) My favorite part was the mix of the cilantro-lime rice with the sweetness of the Husk corn and the salty flavor of the black beans. Kaylee and Ella did not like them at all, but I think Kaylee would have liked them if I had put them in a bowl with Doritos instead of with the flour burrito tortilla since that is how she enjoys her tacos. In general, neither one of them enjoy tortillas.

Will I make them again?

I think so. Again, I will probably make them with grilled chicken next time. I also will probably do the salsa without the peppers just to make it easier. The flavor of the peppers really didn't increase the taste of the burrito to me and since that was the most time consuming part of all of it, I will skip it next time and see how it tastes. I absolutely LOVED the rice. The rice definitely made the burritos taste like Chipotle. It was worth the extra little bit of time it took to make.