Burrito Recipe

Prepare Mexican-style rice

Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and cook 2 minutes until translucent. Add the rinsed rice and toast, stirring, 2–3 minutes until the grains are slightly opaque. Stir in the tomato paste and garlic and cook 30 seconds. Add 3 cups water or broth and 3/4 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 18 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Heat and season beans

In a medium skillet, warm 1 tsp olive oil over medium. Add the drained beans, cumin, chipotle or chili powder, and 1/2 tsp salt. Cook, stirring gently, 4–6 minutes until heated through and slightly thickened. Mash about one-third of the beans with the back of a spoon to create a creamy texture. Stir in 1 tbsp lime juice and adjust seasoning to taste. Keep warm.

Asada (steak)

If using steak, season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp oregano. Heat a cast-iron skillet or grill over high heat with 1 tsp oil. Sear steak 3–4 minutes per side for medium-rare (depending on thickness) until charred at edges. Let rest 5 minutes, then thinly slice against the grain.

Chicken tinga

For chicken tinga, shred about 1 lb cooked chicken (rotisserie or poached). In a skillet, heat 1 tbsp oil, sauté 1/4 cup sliced onion until soft, add 1 minced garlic clove, 1/2 cup blended tomatoes (or canned crushed tomatoes), and 1 chipotle pepper in adobo (or 1 tsp chipotle powder). Simmer 8–10 minutes, then add shredded chicken and cook until sauce thickens and coats chicken. Season with salt to taste.

Chorizo

Remove chorizo from casings. Cook in a skillet over medium heat, breaking up with a spoon, until fully cooked and slightly crisp, about 6–8 minutes. Drain excess fat if desired and keep warm.

Al pastor

If using pre-marinated al pastor slices, pan-sear over medium-high heat 3–5 minutes until edges caramelize and pork is cooked through. If making from scratch, marinate thin pork in achiote/chili marinade then grill or pan-fry and finish with a splash of pineapple juice.

Carnitas

For carnitas, reheat shredded braised pork in a skillet over medium-high heat with a little oil to crisp edges, 4–6 minutes. Season lightly with salt and a squeeze of lime.

Lengua or shredded beef

Reheat shredded braised beef or lengua in a skillet with a splash of its braising liquid until warmed through and slightly saucy, 4–6 minutes. Adjust salt to taste.

Warm tortillas: wrap 4–8 tortillas in a slightly damp kitchen towel and microwave 25–40 seconds, or warm individually on a hot dry skillet 20–30 seconds per side until pliable.

Build each burrito: Lay a warm tortilla flat. Spoon 1/4 cup rice in the center (about a scant 1/3 cup), then 1/4 cup beans on top. Add 3–4 oz (about 1/3 cup) of your chosen protein. Sprinkle 1/4 cup shredded cheese. Add 1–2 tbsp pico de gallo, 1 tbsp sour cream, a tablespoon shredded lettuce if using, and cilantro. Add pickled jalapeños or hot sauce to taste. Leave about 2 inches of tortilla on the far edge clear for folding.

Fold and finish: Fold the sides of the tortilla inward, then fold the near edge up over the filling and roll tightly to enclose. To crisp and seal, place seam-side down in a hot oiled skillet over medium heat and toast 1–2 minutes per side until golden and cheese is melted. Repeat for remaining burritos.

Serve: Cut in half if desired and serve immediately with lime wedges, extra salsa, or crema on the side.