A burrito is normally something quick. So what happens if we do everything to squeeze every last bit of flavor out of it?

INGREDIENTS:

Hot Sauce: 168 hours

• 1lb (450g) Red fresno chilies, sliced into evenly sized rounds

• 1 tablespoon (14g) kosher salt, plus more to taste (3% salt)

• 1/3 cup (78ml) white distilled vinegar

• 2 tablespoons (30g) sugar

• 1/2 teaspoon (.5g) xanthan gum

• Water for blending

Preserved Lemons: 168 Hours

• 7 Meyer lemons, quartered but still attached at the bottom

• 3/4 cup (216g) kosher Salt

• 3 tablespoons (36g) granulated Sugar

16 Hour Carnitas: 16 hours

• 4lb (1.8kg) boneless pork shoulder, 1 inch slices

• 1 cinnamon stick

• 1 lime, sliced into rounds

• 1 bay leaf

• 1 orange, cut into wedges

• 10 cloves garlic

• Salt to taste

Beans: 15 hours

• 1lb (450g) dried pinto beans

• 2½ quarts(2¾ liters) water

• 1 yellow onion, diced

• 5 cloves garlic, roughly chopped

• 2 jalapeños, sliced

• 1/2lb (225g) bacon, roughly chopped

• 2 teaspoons (8g) smoked paprika

• 1.5 teaspoons (2g) ground cumin

• 1 tablespoon (15g) light brown sugar

• 2 chiles de árbol

• 1 tablespoons (4g) finely chopped fresh oregano

• 14 oz can diced tomatoes

• 12 ounce modelo Negra beer

• 1/3 cup (15g) finely chopped cilantro

• Salt and pepper to taste

Sourdough Tortilla: 12 hours

• 1.5 cups (225g) AP flour

• 1.5 teaspoons (9g) fine sea salt

• 1/2 cup (120ml) warm water

• 1/3 cup (86g) sourdough starter, 12 hour fully mature

• 1/4 cup (60ml) vegetable oil

Rice: 45 minutes

• 2 cups (380g) Medium grain rice

• 2 cups (480ml) water

• 1/4 cup (60ml) vegetable oil

• 5 cloves garlic, thinly sliced

• 2.5 tablespoons (35g) Lime juice

• Zest of one lime

• 1 tablespoon (11g) Preserved lemon, finely chopped

Black Garlic Salsa Negra: 15 minutes

• 1 cup (240ml) vegetable oil

• 1 ounce (28g) Guajillo, seeded

• 3/4 ounce (21g) chili de arbor, seeded

• 10 fresh garlic cloves

• 15 Black garlic cloves

• 2 tablespoons (28g) White distilled vinegar

• 2 teaspoons (5g) cumin powder

• 1 tablespoon (15g) light brown sugar

• Salt to taste

Preserved Lemon Pico: 10 minutes

• 3 roma tomatoes, diced

• 1/2 red onion, very finely diced

• 1 Serrano, very finely diced

• 2 tablespoons (8g) cilantro, finely chopped

• 3 cloves garlic, grated

• 3 tablespoons (34g) Preserved lemon skins, brunoise

• Juice of 2 limes

• Salt and pepper to taste

INSTRUCTIONS: Hot Sauce: 168 hours

1. Place the chilies into a bowl with the salt. Toss until evenly coated.

2. Put the chilies into a bag for vacuum sealing. Vacuum seal the peppers and leave at room temperature for 7 days.

3. Pour all the contents from the bag into a blender and add vinegar, sugar, salt to taste, and xanthan gum. Blend on high until smooth.

Preserved Lemons: 168 Hours

1. Combine salt and sugar in a small bowl. Whisk until even.

2. Fill the crevices of lemons with the salt and sugar mixture.

3. Place the lemons into a 1 Quart Mason Jar. Put in 3 tablespoons of the sugar/salt mixture into the jar as well.

4. Use a dowel or rolling pin to press down and crush the lemons. Keep pressing until the lemon juice covers all the lemons.

5. Top the jar off with the rest of the sugar and salt mixture.

6. Cover with a cheese cloth and kitchen twine. Let sit at room temperature for 7 days.

16 Hour Carnitas: 16 hours

1. Put the pork shoulder on a sheet pan and season generously with salt.

2. Char the cinnamon stick with a kitchen torch, or any open flame.

3. Put the pork evenly into a vacuum seal bag with the cinnamon stick, lime, bay leaf, orange, garlic cloves.

4. Vacuum seal the bag and gently lower the bag into a sous vide at 185 degrees Fahrenheit for 16 hours.

5. Pour out the contents of the bag in a medium sized bowl. Roughly shred the pork with your hands onto a baking sheet lined with aluminum foil. Using a l;adle, drizzle the juices from the bowl on top of the pork.

6. Place the baking sheet into an oven heated to 400 degrees Fahrenheit for 8-10 minutes, or until crispy.

Beans: 15 hours

1. Place your beans into a large bowl and fill with water until the water level is about one inch above the beans. Cover with plastic wrap and let soak for 12 hours.

2. Drain the water from the beans, and transfer them to a large dutch oven. Cover with water.

3. Bring to a boil over medium high, then immediately reduce the heat to low and let simmer for 2 hours, adding water as necessary.

4. Once the beans are soft, put them in a small bowl and leave to the side.

5. Set the dutch oven to medium, and put the bacon in. Stir often for 4-5 minutes with a wooden spoon until the bacon is crisp and browned.

6. Add yellow onion, garlic, and jalapenos to the pot, and saute for 2 minutes, or until fragrant.

7. Add ground cumin, smoked paprika, light brown sugar, chiles de árbol, stir and cook for 20 seconds. Add the beans, diced tomatoes, beer, oregano, and a generous splash of water.

8. Bring to a boil over medium high, then reduce the heat to low and simmer for 15 minutes.

9. Remove from the heat and stir in the cilantro.

Sourdough Tortilla: 12 hours

1. Add flour, sea salt, warm water and matured sourdough starter to a medium sized bowl. Mix together until you have a rough dough. Continue kneading for 3-5 minutes until smooth.

2. Wrap the dough in plastic and let sit for 30 minutes.

3. Separate the dough into 5-6 pieces. Roll into small balls.

4. Roll each ball in 11 inch tortillas.

5. Heat a cast iron skillet over medium high. One at a time, add the tortilla on the skillet. Cook for 15-30 seconds. Flip, and cook on the other side for 15-30 seconds. Remove from the heat and place to the side. Repeat with the rest of the tortillas.

Rice: 45 minutes

1. Wash your rice. Just do it.

2. Put your rice into a rice cooker with equal parts water and rice and set to cook.

3. To a small pan, add vegetable oil and garlic. Turn the heat to medium low until the garlic begins to fry. After two minutes, remove from the heat, and strain the fried garlic into a small bowl.

4. Pour the oil from the fried garlic on top of the finished rice. Add the fried garlic, lime juice, and preserved lemon.

Black Garlic Salsa Negra: 15 minutes

1. In a large pan, add vegetable oil, guajillo, and chili de arbol. Set to medium heat for 3-4 minutes, or until fragrant and dark spots appear.

2. Add garlic, and black garlic, light brown sugar, white vinegar, ground cumin, lightly stir while it boils.

3. Transfer to a blender and blend on high until smooth. Season to taste with salt.

Preserved Lemon Pico: 10 minutes

1. Combine all ingredients in a small bowl and mix.