East meets West in this recipe combining the best of the Philippines and Mexico. Adobo, cooked in its chicken or pork versions, is considered the national dish of the Philippines.  It is usually served with steamed rice.  Tortillas, on the other hand, make for the prime staple of Mexico.  They are, of course, used to wrap different versions of the burrito, with fillings ranging from rice and beans to various meats and cheese, and your choice of salsa. There is no love lost by combining the adobo and burrito.  In fact, they complement each other quite well.

For this recipe, the main filling for my whole wheat, 0% trans-fat tortilla, are yellow rice, shredded pork adobo, grated cheese and chopped cilantro.  You can choose to add additional fillings like tomato-based salsa or guacamole, but I wanted to make sure that I do not lose the unique adobo flavor by adding too many ingredients.

This recipe can also be used with chicken adobo.


1 1/2 cup basmati or long grain rice

1 tsp granulated onion

4 tbsp unsalted butter

2 1/2 cups vegetarian broth

1/2 tsp turmeric

Salt to taste

1 lb pork, cut into 1-inch cubes

5 cloves garlic, peeled and crushed

1/2 cup soy sauce

1/2 cup white vinegar

4 pcs bay leaves

1 tsp whole peppercorns

Whole wheat tortillas

Mexican-style shredded mixed cheese

1/2 cup fresh cilantro, chopped


In a rice cooker – switched to “warm” – melt 2 tbsp butter and stir in the granulated onion

Add rice and stir until evenly  coated with the butter and onion mixture

Add broth and switch rice cooker to “cook.” Stir in the turmeric

Add salt to taste

When the rice is cooked, add the remaining 2 tbsp butter to melt

Fluff the rice with a fork and set aside

In the meantime, in a medium pan, add the pork, garlic, soy sauce, vinegar, peppercorn and bay leaves. Bring to a boil

Reduce heat and let simmer for 30 minutes

Remove from heat, discard the bay leaves, drain most of the sauce and transfer the pork into a food processor until most of meat is shredded

Place a tortilla on a flat surface or plate

Place 2-3 tbsp of the cooked rice in the center of the tortilla

Add 2-3 tbsp of the shredded pork

Top with a tbsp of cilantro

Sprinkle grated cheese

Fold and roll the tortilla

Repeat the process for additional tortillas

(Makes 6-7 tortilla rolls)


2 thoughts on “Adoburrito

  1. Pingback: Sauteed Calamari With Yellow Rice « my bay kitchen

  2. Pingback: With a little help from the box: Lamb Tikka Masala « my bay kitchen

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