Chipotle Pork Burritos

La Cocina Goya

Share this video using:


Go To Recipe Page
  • Ingredients
  • Directions


(1 to 1-1/4 lb.) pork tenderloin, trimmed


large sweet onion, thickly sliced (¾")


GOYA® Flour Tortillas – Burritos


medium tomatoes (8 oz.), diced

¼ cup

cilantro, coarsely chopped


sour cream


Saddle up and get ready to go on a smoky-flavored burrito ride! Wrapped in GOYA® Burritos Flour Tortillas, pork tenderloin is given a Tex-Mex twist with GOYA® Mojo Chipotle Marinade. Paired with delicious GOYA® Yellow Rice and GOYA® Pinto Beans, this hearty meal could be your next lunch or dinner masterpiece. For ultimate burrito results, top with a smooth dollop of sour cream and a drizzle of GOYA® Ancho Salsita.


Kitchen View

Step 1

Place 1/2 cup GOYA Mojo Chipotle in food storage bag. Cut pork in half crosswise; cut the thicker piece in half lengthwise. Place pork in bag, seal and toss together until evenly coated. Marinate at least 20 minutes (can marinate refrigerated, up to 8 hours).

Step 2

Preheat grill to medium. Grill pork turning once, until 145F on instant read thermometer, about 10 minutes. Grill onion slices, brushing with marinade and turning once, until softened, about 10 minutes. Let pork rest 10 minutes and thinly slice crosswise; coarsely chop onions.

Step 3

Horizontally drizzle Ancho Salsita to taste across center of tortilla. Spread in 2-inch band. Top with pork, onions, rice, beans, tomatoes and cilantro. Fold bottom edge of tortillas up and over filling. Fold opposite sides in over filling and roll up from the bottom. Place seam side down and serve with additional Salsita and sour cream.


Note: You can reduce the rice to 1-1/3 cups, if you feel these are too stuffed

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40

Kitchen View