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    You are in: Home / Recipes / Mexicali Meat Burritos Recipe
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    Mexicali Meat Burritos

    Mexicali Meat Burritos. Photo by Sharlene~W

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    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 10 mins

    10 mins

    7 hrs

    Sharlene~W's Note:

    This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!

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    Units: US | Metric



    1. 1
      Preheat oven to 250°F.
    2. 2
      Place pork roast in a large Dutch oven.
    3. 3
      Add remaining ingredients and stir to mix well.
    4. 4
      Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
    5. 5
      (Check from time to time and add more water if mixture gets too dry).
    6. 6
      When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
    7. 7
      Return meat to pan and stir.
    8. 8
      This should be the consistency of chili.
    9. 9
      Season to taste.
    10. 10
      To assemble, place a warm tortilla on a plate, top with Mexicali meat.
    11. 11
      Top with choices of condiments, fold in edges, and roll loosely.
    12. 12
      Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

    Ratings & Reviews:

    • on March 08, 2002


      These are sooo good. Put it all together before I went to bed and set the oven to turn off after 7 hours. The next day it was ready. It would be great to have a couple of packages of this already made in the freezer. I will add a few more beans next time to absorb just a little more of the juices--maybe another 1/4 pound. I won't be going out for burritos anymore when I know I can make the best at home!

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    • on May 28, 2002


      This was excellent! I added a small chopped onion and a chopped jalapeno and also a couple of pureed chipotle peppers in adobo sauce (the smokey flavor really added to it). Also, I cooked it for about 7 1/2 hours in the crock pot and it came out perfectly. I was a bit worried because it seemed too juicy for burritos, but once I shredded the meat and mixed it back in, it was perfect. This is definitely a keeper!

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    • on February 19, 2003


      This is the best burrito recipe I've ever had! It is so yummy yummy! It reminded me of the burritos you get at the little taco stands you see everywhere in California. Excellent!Thanks so much Sharlene~W for posting such a wonderful recipe! I made it exactly how you said except I did add a small onion to it. I served it with salsa and Guacamole. You can count on me to make this again!

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    Read All Reviews (38)


    Nutritional Facts for Mexicali Meat Burritos

    Serving Size: 1 (308 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 464.4
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 4.1 g
    Cholesterol 77.9 mg
    Sodium 1005.0 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 7.7 g
    Sugars 3.6 g
    Protein 37.3 g

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