Sunset's Burritos Grandes

San Franciscans love giant burritos packed with a dinner plate's worth of food, and these are outstanding. For less indulgent burritos, omit the guacamole, sour cream, and cheese, and make six instead of four. You'll need two 18-in.-long metal skewers or four 10-in. ones for grilling the meat.

Yield: Makes 4 large or 6 regular-size burritos
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 930
  • Calories from fat: 41%
  • Protein: 45g
  • Fat: 42g
  • Saturated fat: 9.9g
  • Carbohydrate: 81g
  • Fiber: 0.0g
  • Sodium: 1250mg
  • Cholesterol: 114mg


  • 2 ounces (4 to 6) dried ancho, new Mexico, or California chiles (see Quick Tip below)
  • 1/3 cup tequila
  • 1/4 cup fresh lemon juice
  • 3 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 1 1/4 pounds pork shoulder (butt), fat trimmed
  • 1/2 cup long-grain white rice
  • 1/4 cup canned tomato sauce
  • 1 can (15 oz.) pinto or red beans
  • 4 large (13 in.) or 6 regular-size (10 in.) flour tortillas
  • 1 1/4 cups store-bought or homemade guacamole
  • 1/3 cup crema (Mexican cultured cream; see Quick Tip below) or sour cream
  • 1 cup crumbled cotija cheese (also called queso añejo; see Quick Tip below) or shredded jack cheese
  • 1/2 cup chopped cilantro
  • 1 2/3 cups classic Salsa Fresca or store-bought red salsa, divided


  1. 1. Wipe chiles clean with a damp cloth and remove stems and seeds. Chop in a blender until finely ground. Add tequila, lemon juice, 1/4 cup water, garlic, oil, oregano, and 3/4 tsp. salt; blend until smooth.
  2. 2. Cut pork across grain into slices 1/2 in. thick and 3 to 4 in. long. In a bowl, add meat to marinade. Chill at least 15 minutes and up to 24 hours.
  3. 3. Lift meat from marinade and thread strips onto skewers. Lay skewers parallel and about 2 in. apart on a baking sheet. Pat marinade onto meat.
  4. 4. Prepare a charcoal or gas grill for direct medium-high heat. Lay skewered meat on oiled cooking grate (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.
  5. 5. Meanwhile, in a 1 1/2- to 2-qt. pan over high heat, bring 3/4 cup water, the rice, tomato sauce, and remaining 1/4 tsp. salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 to 20 minutes.
  6. 6. About 5 minutes before meat is done, put beans and their liquid in a 1-qt. pan and cook over medium-high heat until bubbling, about 5 minutes.
  7. 7. Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30 to 40 seconds. Stack on platter beneath foil to keep warm.
  8. 8. Preheat oven to 200°. Warm serving plates in oven. Remove meat from skewers to a board and cut into 1/4-in.-wide strips. Lay tortillas flat. Toward one side of each, fill with guacamole, crema, pork, beans (including most of liquid), rice, cheese, and cilantro; divide 1 cup salsa among burritos. Fold over sides and roll up tightly to enclose. Work quickly during assembly to keep burritos hot, and serve on warm plates; if burritos cool off, you can wrap each one in lightly oiled foil and heat in a 350° oven for 10 to 20 minutes. Serve remaining salsa in a bowl to add to taste.

Quick Tip: Buy ancho chiles, crema, and cotija cheese at a Mexican market or other specialty-foods store.

Note: Nutritional analysis is per large burrito.

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