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Spicy Mole Pork Burritos

Pillsbury Kitchens
Updated Oct 7, 2022
Bake-Off® Contest 43, 2008
Mike Briggs
Arlington, Virginia
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Craving a pork burrito? We've got you covered with a next-level meal. Mole, which translates to "concoction," is a traditional Mexican sauce that brings a spicy punch to this pork burritos recipe. Cook up a batch of ground pork burritos the next time you have to feed a crowd, and you're sure to be voted MVP of the night!

More About This Recipe

  • If you’ve never tried burritos with mole sauce before, you may be scratching your head at some of the ingredients in the list for this pork burritos recipe. Cinnamon? Apricot preserves? Baking cocoa? These aren’t mistakes, we promise. In fact, along with chiles and spices like cumin and chili powder, these are some of the most important ingredients to an amazing mole sauce. There are actually many variations of mole sauce out there, but most are often characterized by sweetness and spiciness, and sometimes even a bit of bitterness, which is while you’ll see spicy peppers, sweet fruits and chocolate in many recipes. The unique blend of flavors is often said to represent the blend of indigenous and European heritages of Mexico. Once you try these spicy mole pork burritos, you’ll be a big fan of burritos, guaranteed. Good thing we have even more recipes for you to try next, plus more Mexican favorites like tacos and enchiladas.

Spicy Mole Pork Burritos

  • Prep Time 35 min
  • Total 1 hr 5 min
  • Ingredients 23
  • Servings 14
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Ingredients

Burritos

  • 1/2 cup uncooked regular long-grain white rice
  • 1 cup water
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cloves garlic, finely chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 chipotle chile in adobo sauce, finely chopped
  • 2 tablespoons apricot preserves
  • 2 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1/4 cup raisins
  • 2 teaspoons unsweetened regular or dark baking cocoa
  • 2 tablespoons finely ground almonds
  • 1 lb lean ground pork
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 14 tortillas from 2 packages (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 2 cups shredded sharp Cheddar cheese (8 oz)

Garnishes

  • 1 1/2 cups sour cream
  • Cilantro sprigs
  • Yellow corn tortilla chips, if desired

Instructions

  • Step 
    1
    Cook rice in water as directed on package. Meanwhile, in small bowl, mix onion, garlic, chili powder, cumin, cinnamon and salt; set aside. In another small bowl, mix chipotle chile, preserves, green chiles, raisins, cocoa and almonds; set aside.
  • Step 
    2
    In 12-inch skillet, cook pork over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain.
  • Step 
    3
    Stir onion mixture into pork; cook over medium heat 2 minutes, stirring occasionally. Stir in preserves mixture, broth and enchilada sauce; heat to boiling. Reduce heat to low. Simmer uncovered 30 minutes, stirring occasionally. Stir in beans and rice; cook 2 to 3 minutes or until hot and bubbly.
  • Step 
    4
    Meanwhile, heat tortillas as directed on package. To assemble, spoon slightly less than 1/2 cup pork filling down center of each tortilla. Sprinkle about 1 tablespoon cheese over filling on each. Fold in ends of each tortilla; fold sides toward center, overlapping edges.
  • Step 
    5
    To serve, place burritos, folded sides down, on plates. Garnish each serving with about 1 tablespoon sour cream and cilantro sprigs. Serve with tortilla chips.

Nutrition

410 Calories
20g Total Fat
17g Protein
41g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
9g
46%
Trans Fat
1 1/2g
Cholesterol
55mg
18%
Sodium
740mg
31%
Potassium
300mg
9%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
12%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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