Looking for a fun and simple way to spice up your typical Mexican food night? If so, then this Mexican burrito recipe is right up your alley. With delicious, fresh flavors, this dish will leave everybody at the table satisfied. Plus, it’s easier to make than you might think!

What You Need

Before you get started, you’ll want to make sure you’ve got all the ingredients and supplies you need to throw it together. Specifically, you’re going to need:
· 13-inch flour tortillas (one for each burrito)
· two ounces of black beans
· two ounces of rice
· four ounces of cooked, shredded chicken
· two ounces of Macayo’s Baja sauce
· a half ounce of jack cheese
· two ounces of cabbage pico garnish
· two ounces of Macayo’s Sergio’s tomatillo salsa

Putting it Together

Now that you have all of your ingredients, it’s time to get cooking! Start by heating each flour tortilla until it’s soft and pliable enough to work with. A good way to do this quickly is to place the tortillas in the microwave for about 10-15 seconds, with paper towels placed between each stacked tortilla to prevent them from sticking together. Once your tortillas are nice and soft, lay them out flat and spread the black beans, rice, shredded chicken, Baja sauce, and jack cheese onto the center of each tortilla. It’s best to layer each ingredient. Be sure that the chicken is drained of all juices before layering, too, as this will help to prevent a messy burro.
Now that the tortillas are stuffed, it’s time to roll them up, just as you would with a traditional burrito, making sure each end is enclosed. Now, set each burro on an oven-safe plate or tray and run it through the oven just long enough to heat them and leave the tortillas nice and crispy.
Once each burro is heated, remove from the oven and cut in half at a 45-degree angle. Garnish with the cabbage pico mixture, and serve a side of the tomatillo salsa in a ramekin. Serve and enjoy!

Important Tips

As you prepare this dish, there are a few specific tips you’ll want to keep in mind based on some common mistakes people make. For starters, make sure you do take the time to heat up your tortillas before you get started. Otherwise, you’re probably going to end up with a torn tortilla when it comes time to roll your burros! You’ll also want to make sure the tortillas you’re using aren’t too thin. Furthermore, make sure that you’re layering the right amount of ingredients in the center of each tortilla; using too much of any ingredient can result in your tortilla tearing when you roll it as well. By keeping these few simple tips in mind, you’ll end up with perfect burros every time.
There you have it! A simple yet delicious Mexican dish for your next weeknight meal. We recommend serving this up with a great salad, a side of rice, beans, or any of your favorite Mexican sides. And as always, if you’re looking for a delicious Mexican meal without the work, come out to Macayo’s!

Whether we want to accept it or not, summer is coming to an end and fall is just around the corner—and that means cool, crisp nights are quickly approaching. So, if you’re looking for some delicious Mexican dinner recipes that are appropriate for those chilly fall nights, we’ve got one for you that’ll surely become a weeknight staple. It’s a quick and surprisingly easy recipe for a green chile pork stew. Never thought to combine the deliciousness of green chile with pork? You won’t believe what you’ve been missing!

What You’ll Need

One of the many great things about this recipe is that, aside from maybe the pork, you probably have most (if not all) of these ingredients already on-hand in your kitchen. Here’s what you’ll need:

• two ounces of good olive oil
• two pounds of braised, diced pork butt
• a half-pound of fresh poblano chiles
• four-and-a-half ounces of tomato enchilada sauce
• one 24-ounce can of Sergio’s Tomatillo Salsa
• half a tablespoon of cumin
• one tablespoon of salt
• half a tablespoon of fresh minced garlic

As far as kitchenware goes, you can cook this entire dish in a large stock pot. Just make sure the one you have is large enough to hold the chopped pork butt (it should be chopped into about half-inch cubes).

Putting it Together

Got all your ingredients ready? Great! Time to get started in making this delicious, hearty stew. Begin by roasting the poblano chiles until the skin has become blistered. Then, remove the skin and seeds, which will leave you with just the chiles. Once they cool, chop them into half-inch pieces and set aside.

Now, put your stock pot over high heat and add the olive oil and pork butt cubes. For the next 20 minutes, you’ll be continuously braising the pork with the olive oil, cumin, salt, and garlic. Sounds like a lot of work, but trust us—the end result is worth it! After your 20 minutes of braising is done and the smell is almost to enticing to handle, go ahead and add the tomatillo sauce tomatillo salsa, and chopped poblano peppers to the stock pot. Let everything come to a boil before reducing the heat to low or simmer. Keep everything simmering without touching it for about 30 minutes; this should give the pork the time it needs to cook all the way through, but we also recommend testing it with a meat thermometer to make sure it’s done before consuming.

The flavors of this dish marry together so well, you’ll wonder why you never thought of this combination before! The tangy salsa and the kick of spice from the poblano chiles perfectly complement the flavor of the braised pork, creating a taste that’s truly out of this world.

The next time you’re looking for a Mexican dinner recipe that’s simple yet incredibly flavorful, be sure to keep green chile pork stew in mind. And if you’d rather enjoy some delicious Mexican food without the hassle of cooking and cleanup, be sure to stop by Macayo’s to try out our new menu additions!