Get ready for deliciousness! Lomo Burritos are loaded with tender, flavorful pork and all your favorite fixings — every bite is pure yum wrapped in a warm tortilla.
Lomo Burritos
Just Add Luv
When I was growing up in Mexico, we had a favorite little burrito spot that served the most delicious lomo burritos — just a simple flour tortilla wrapped around perfectly seasoned pork. This is a hearty, over-the-top version that keeps the flavor of the classic while turning it into a satisfying, crowd-pleasing meal.-Shelly
Ingredients
2- 4 lbs pork loin
1 Chipotle Flavor Bomb
4 cups water
4 large flour tortillas
2 cups cooked rice
1 cup black or pinto beans
1 cup shredded cheese
1/2 cup pico de gallo or salsa
1/2 cup sour cream or crema
Directions
Use the Chipotle Flavor Bomb to cook your pork as desired. Shred it.
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In a large pot, add up to 4 lbs of meat, 1 Chipotle Flavor Bomb, and 4 cups water.
Stovetop: Simmer on LOW Until tender 1–1.5 hoursSlow Cooker: 6–8 hours on LOW or 3–4 hours on HIGH
Pressure Cooker: 40–50 minutes (high pressure, natural release)
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Warm the tortillas. Layer rice, beans, lomo pork, cheese, and pico de gallo in the center of each.
Fold in the sides and roll up tight.
Grill seam-side down for a crispy finish, if you like. Slice and serve with sour cream.
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Reserve the broth from cooking your lomo enchilado. You’ll need about 1 cup for 2–3 burritos.
Make a slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.
Heat the broth: Pour the reserved broth into a small saucepan and bring to a gentle simmer over medium heat.
Add the slurry: Slowly whisk the cornstarch mixture into the simmering broth.
Cook until thickened: Stir continuously for 1–2 minutes until the broth reaches a pourable, gravy-like consistency.
Serve: Drizzle over your burritos or serve on the side for dipping.