Carnitas Burritos with Poblano-Corn Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 lb carnitas or pulled pork, warmed
2 cups cooked cilantro lime rice
1 (15) oz can black beans
2 cups frozen 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


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.

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.