These Verde Wet Burritos feature slow-cooked carnitas with spicy Mexican rice and beans and melted cheddar cheese.
When we moved to London, we gave up any claim to authentic Mexican wet burritos that we had in the United States. The insanely good wet burritos we loved are just too difficult to find here. Luckily, I’ve eaten enough of them to make my own version that very closely resembles the authentic Carnitas wet burrito we love to much.
A lot of what makes a burrito so good is in the ingredients. Second-rate flour tortillas and inferior rice can only lead to a dry and bland burrito. But I’ve also learned that there are some really good products that are super easy to find – even in London – that make for a really delicious burrito.
The ingredients we use for this recipe include Old El Paso flour tortillas, Las Palmas green chile enchilada sauce, Uncle Ben’s Mexican-style rice and Rositas Refried Beans.
Yes, you can make these burritos with other brands of the ingredients, but I can’t guarantee it’ll be as good. These products have been tested and proven.
I use my favorite Carnitas recipe to make the pork. I usually cook a 3-4 lb pork shoulder and use the left overs for various dishes. These burritos always get made with the Carnitas leftovers. It’s too good not too.
There is just one other “secret” that I learned from eating burritos at the El Torito Meat Market in Hesperia, California, which I proclaim to be the best wet burritos anywhere inside the United States. That is to mix the rice and refried beans together before adding them to the burrito. It makes a BIG difference.
How to Make Mexican Wet Burritos
The first step is to prepare the meat. You can use any type of meat you wish in this recipe. As I said, I prefer Carnitas pork. You could use shredded beef or chicken, as well. It’s best to braise the meat you’ll be using, so it cooks in liquid and turns out nice and juicy. Dry meat will make the burrito dry too.
Mix together the rice and refried beans. Scoop a few spoonfuls into the middle of the burrito. Top with a generous amount of shredded meat, then top with shredded cheddar cheese. That’s all I put in the burrito. Be sure not to overstuff it, or it’ll be difficult to roll.
Fold the two ends up over the filling, then extend one side flap over the center, tightening it around the ingredients for a close fit, then roll the burrito. Place it seem down in a baking dish along with the others you’re making and bake them for about 15 minutes at 350F.
Pull them out of the oven, pour half of the verde sauce over the top of the burritos, top with shredded cheese and put them under the broiler for 3-5 minutes until the cheese has melted.
Once you put them on the plate, you can add more verde sauce if you wish. Serve with guacamole and corn chips for a truly Mexican meal.
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Verde Wet Burritos
- Prepare the shredded meat by simmering it in a pan of water or broth for 15 minutes, then shredding it.
- Mix the rice and beans together.
- Add 1/4 of the shredded meat and rice/bean mixture to the center of a flour tortilla. Add a handful of shredded cheese to the top. Be sure to reserved some cheese to put over the top of the burritos in the last step. Roll the burrito.
- Place the rolled burritos seem down in a baking dish. Bake at 350F for 15 minutes. Remove from over.
- Pour the enchilada sauce over the top of the burritos. Top with remaining cheddar cheese. Broil for 3-5 minutes until the cheese is melted.
- Serve immediately.