Mexicali Meat Burritos

Recipe by SharleneW
READY IN: 7hrs 10mins




  • Preheat oven to 250°F.
  • Place pork roast in a large Dutch oven.
  • Add remaining ingredients and stir to mix well.
  • 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!
  • (Check from time to time and add more water if mixture gets too dry).
  • 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).
  • Return meat to pan and stir.
  • This should be the consistency of chili.
  • Season to taste.
  • To assemble, place a warm tortilla on a plate, top with Mexicali meat.
  • Top with choices of condiments, fold in edges, and roll loosely.
  • 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.