Lomo Burritos

Directions

1. Use the Chipotle Flavor Bomb to cook your pork as desired. Shred it.

Meat Cooking Directions

1. 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 hours
   

   Slow Cooker: 6–8 hours on LOW or 3–4 hours on HIGH
   

   Pressure Cooker: 40–50 minutes (high pressure, natural release)

Burrito Directions

1. Warm the tortillas. Layer rice, beans, lomo pork, cheese, and pico de gallo in the center of each.

2. Fold in the sides and roll up tight.

3. Grill seam-side down for a crispy finish, if you like. Slice and serve with sour cream.

Pro Tip: Turn up the flavor by using the reserved cooking broth! Thicken it with a little cornstarch and pour it over your burritos for a saucy, rich finish that takes every bite to the next level.

How to Thicken Lomo Broth:

1. Reserve the broth from cooking your lomo enchilado. You’ll need about 1 cup for 2–3 burritos.

2. Make a slurry: In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth.

3. Heat the broth: Pour the reserved broth into a small saucepan and bring to a gentle simmer over medium heat.

4. Add the slurry: Slowly whisk the cornstarch mixture into the simmering broth.

5. Cook until thickened: Stir continuously for 1–2 minutes until the broth reaches a pourable, gravy-like consistency.

6. Serve: Drizzle over your burritos or serve on the side for dipping.