Recipe courtesy of Chuy's Taco Shop

Chuy's Burrito

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  • Level: Intermediate
  • Total: 2 hr 40 min
  • Active: 1 hr 40 min
  • Yield: 6 burritos
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9 pounds bone-in pork butt, diced

4 cups lard 

1/3 cup diced onion 

1/4 cup beer 

1/4 cup fresh squeezed orange juice 

1 teaspoon salt 

1/2 teaspoon granulated garlic 

Chile Relleno:

1 cup lard

6 Anaheim chiles

One 16-ounce block Monterey Jack cheese 

1 1/2 cups all-purpose flour

6 large eggs 


6 large avocados

2 limes 

1 teaspoon salt 

Pico de Gallo:

2 Roma tomatoes, diced

1 onion, diced

1 bunch fresh cilantro, finely chopped

1/2 teaspoon salt 


Six 14-inch flour tortillas


  1. For the carnitas: Add diced pork to a medium stockpot along with the lard, onion, beer, orange juice, salt and garlic and stir ingredients together. Bring to a simmer over medium heat, then allow pork to cook, stirring every 10 minutes, until tender and golden brown, about 2 hours.
  2. For the chile relleno: Meanwhile, set a large skillet over medium heat and add 1/2 cup lard. Add Anaheim chiles and fry until skin begins to separate from the peppers, about 5 minutes; transfer peppers to a container that contains 2 liters water. Allow chiles to cool, then remove the skin. Make a small 1/2-inch opening on each chile (by the stem).
  3. Cut block of cheese into 2-inch-long strips and stuff each pepper with 2 or 3 strips of cheese. Roll the stuffed chiles in flour until fully covered (reserve 1 teaspoon flour). Set aside.
  4. Separate egg whites from egg yolks. Whisk egg whites with an electric mixer until you have a cloudlike substance, about 10 minutes. Add reserved teaspoon flour, then add all 6 yolks one at a time.
  5. Add remaining 1/2 cup lard to a large skillet over high heat. Dip each chile individually in meringue, then slowly lay chile in skillet. Cook each side until golden brown, 2 to 3 minutes per side. Remove stems from all chiles and set aside.
  6. For the guacamole: Peel and mash avocados in a medium bowl, then stir in lime juice and salt. Set aside in refrigerator to cool.
  7. For the pico de gallo: Mix tomatoes, onion and cilantro in a medium bowl. Add salt to taste.
  8. For the burritos: Heat a tortilla in a griddle over medium heat; set aside. Add about 18 ounces carnitas to a large skillet and fry until crispy. Add a chile relleno to the same skillet and cook until the cheese is melted and the outer part of the chile relleno is crispy. Transfer chile relleno and carnitas to the center of the heated tortilla. Evenly spread guacamole and pico de gallo to taste. Fold burrito in half, then bring in the sides and roll into a burrito. Repeat with remaining ingredients.
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