Tex-Mex Pork Burrito with fillings made from scratch 🇺🇸

This Tex-Mex pork burrito is made with a corn tortilla filled with spicy meat, lime rice, homemade refried beans and guacamole, folded with one end left open and served on a plate.

About Tex-Mex Burrito

Origins

The word burrito means “little donkey” in Spanish, though the reason for the name is uncertain. Some believe it refers to the way a burrito is packed with various ingredients, much like a donkey carrying a load. In northern Mexico, particularly in Chihuahua and Sonora, burritos are simple flour tortillas filled with just one or two ingredients, such as refried beans or shredded meat.
Burritos come from Mexico, but the version widely known today, especially in the Western world, follows a Tex-Mex interpretation. The term “burrito” first appeared in Mexican-American communities in the early 20th century, and the dish evolved significantly in the United States. Tex-Mex adaptations gradually introduced larger tortillas, multi-layered fillings, and foil-wrapped formats, turning the burrito into a full meal rather than a simple wrap.

Tradition

Tex-Mex burritos, as served in the United States and globally, typically include a combination of seasoned meat, rice, refried beans, cheese, guacamole, and salsa, all wrapped in a large flour tortilla. The structure is usually tight and fully sealed, designed for handheld eating or takeaway. Common proteins include beef, chicken, or pork, often paired with coriander-lime rice, refried black pinto or red kidney beans. These burritos are often served whole and wrapped in foil or paper, especially as takeaways or by street food vendors.

This Recipe

Here is my take on a classic Tex-Mex pork burrito, elegantly plated to be enjoyed with a knife and fork, rather than tightly wrapped in foil and eaten by hand. I use smaller corn tortillas and fill them generously with homemade spicy stewed pork, lime rice, refried beans, guacamole, and red salsa. Each is wrapped loosely and folded so one end stays open, letting the filling show through.

Tex-Mex Pork Burrito Ingredients

All the ingredients in this burrito are made from scratch. The only item I purchased was the tortilla.

• tortillas – Use medium flour or corn tortillas, about 20 cm in diameter. This size is ideal for making smaller burritos, typically serving two to three per person.

Pork filling:

• pork – Buy shoulder or neck cut, perfect for stewing.
• onion, garlic – Use fresh, finely chopped.
• tomatoes – Buy canned chopped tomatoes.
• peppers – Use red bell peppers and chilli peppers of your choice.
• herbs – Dried oregano, bay leaves, fresh coriander (cilantro) or ground coriander
• spices – Ground cumin, sweet paprika, chilli flakes or Tex-Mex spice mix, cayenne pepper, salt, black pepper

Refried beans:

• beans – Use canned, cooked red kidney beans for convenience. You can also use pinto or black beans.
• onion, garlic – Use fresh, finely chopped.
• chilli powder – Use mild or hot.
• tomato – Should be ripe and sweet.
• oil – Use sunflower oil.

Simple guacamole:

• avocado – Use ripe avocado with soft flesh; it should mash easily but not be overripe.
• coriander – Use coriander leaves, fresh, chopped.
• lime juice – Freshly squeezed.
• onion (optional) – This version doesn’t include onion. If you prefer a hint of onion flavour, you can add a small amount of finely chopped onion, onion powder, or a touch of onion paste.

Lime rice:

• rice – Use long-grain white rice.
• stock cube – Chicken or vegetable
• lime juice – Freshly squeezed.
• coriander – Use fresh, finely chopped

Optional: spring onion, sour cream, ready-made salsa.

How to make Tex-Mex Pork Burrito

Start by preparing the pork filling, as it takes the longest to cook and develops more flavour the longer it simmers. While that’s on the stove, you can make the refried beans, cook or season the rice, and prepare the guacamole just before serving.

Cook the pork

• Cut the pork into small pieces, coat lightly in flour, and sear in hot oil in batches; don’t overcrowd the pan.
• Fry for 3 minutes per batch until browned.
  Once all the pork is cooked, transfer it to a plate, cover it, and set it aside.

• In the same pan, sauté the chopped onion and finely diced chilli peppers for 5-7 minutes until softened.
• Add the diced peppers and chilli flakes, and cook for about 5 minutes. In the last minute, stir in the minced garlic.
• Add the chopped tomatoes, all the herbs and spices, and enough water to cover. Return the seared pork to the pan, season with salt and pepper, stir well, and cover.
• Simmer for about 45 minutes, then uncover and cook for another 30 minutes, or until the liquid reduces by half and the pork is very tender.
  The final mixture should be thick and rich, with meat that falls apart easily when pressed with a spoon or fork.

Tortillas

I used ready-made corn tortillas for this recipe, but you can use flour tortillas if you prefer. If you’re aiming for a classic foil-wrapped burrito, buy large tortillas. I went with medium-sized ones, as I served a few smaller burritos per portion.

Assembling the Tex-Mex Pork Burrito

• Have all your components ready in separate bowls or pots: the refried beans, rice, pork filling, and guacamole.
• Warm the tortillas in a dry pan for a few seconds on each side, just until soft and pliable — this makes them easier to fold without cracking.
• To assemble, spread a layer of refried beans across the centre of each tortilla, then add a small amount of rice, followed by the pork. Spoon a little guacamole over the top, and if you like, finish with some finely chopped spring onion or a dollop of sour cream.
• To fold, bring the bottom edge of the tortilla up over the filling, just halfway. Then fold in both sides to enclose it, creating a tight wrap with the top left open, like an envelope. This keeps the filling secure while still showing off what’s inside.

Serving Tex-Mex Pork Burrito

These burritos are folded to be served on a plate rather than eaten by hand, with the open top showing the filling. You can plate them individually, three per person, alongside extra rice, beans, or guacamole if you like.

Alternatively, bring all the components to the table in separate bowls and let everyone build their own.

Full Recipe