Al Pastor Pork Burrito

1. For Rice

Rinse the jasmine rice until the water runs clear. In a pot, melt the butter over medium heat and add the rice, stirring until lightly toasted. Add chicken base and water, bringing to a boil. Lower the heat, cover, and simmer until the rice is fully cooked. Fluff with a fork and set aside.

2. Avocado Cream

Blend avocado, avocado oil, lime juice, cilantro, garlic, onion, jalapeño, and tomatillo until smooth. Season with kosher salt to taste and set aside.

3. Pork Pastor

Rehydrate guajillo chiles in hot water for 10 minutes, then blend with achiote paste, garlic, onion, vinegar, oregano, orange juice, pineapple juice, and lime juice. Marinate the pork shoulder in the mixture for at least 2 hours. Cook the marinated pork in a hot pan with canola oil until browned and fully cooked. Shred the pork and set aside.

4. Beans, Pinto, Refried

Sauté garlic, onion, jalapeño, and tomato in the oil blend until softened. Add pinto beans and cook until heated through. Mash the beans to your desired consistency and set aside.

5. Assembly

Warm the flour tortilla and spread the refried beans down the center. Layer with shredded pork, cooked rice, avocado cream, and a sprinkle of mozzarella cheese. Add pineapple slices for a sweet twist. Roll the tortilla tightly, tucking in the sides to form a burrito. Serve with lime crema on the side.