Burrito Mojado Recipe

Preheat broiler (or oven to 450°F/230°C). Place roma tomatoes (halved), peeled onion quarters, whole garlic cloves (unpeeled optional), and jalapeño on a baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season lightly with a pinch of salt.

Broil or roast 6–10 minutes, turning once, until skins are blistered and charred in spots and vegetables are softened. Remove and let cool slightly.

Peel garlic (if unpeeled), remove jalapeño stem (keep seeds for heat or remove for mild). Place roasted tomatoes, onion, garlic, and jalapeño in a blender or food processor. Add juice of 1 lime, 1 tsp kosher salt, and 1 tsp black pepper. Pulse to a chunky salsa consistency. Taste and adjust salt or lime as needed. Set aside.

In a small saucepan over medium heat, warm 1 tablespoon vegetable oil until shimmering. Add 1 tablespoon chili powder and 1 teaspoon ground cumin; cook, stirring, about 30 seconds to bloom the spices (don’t burn).

Whisk in 1 cup tomato sauce and 1 cup chicken or vegetable broth. Add 1 teaspoon dried oregano and 1 teaspoon salt. Bring to a gentle simmer and cook 5–7 minutes to meld flavors and slightly thicken. Taste and adjust seasoning; keep warm on lowest heat.

Warm the refried beans in a small saucepan over low heat, stirring occasionally. If very thick, thin with 1–2 tablespoons water or broth to a spreadable consistency.

Reheat Mexican rice gently in microwave or skillet with a splash of water to loosen; keep warm.

Trim and thinly slice green onions; roughly chop cilantro and set half aside for garnish.

Lay one warmed tortilla on a flat surface. Spread about 1/2 cup refried beans down the center in a strip, followed by 1/2 cup Mexican rice. Sprinkle 1/2 cup shredded Mexican cheese and a tablespoon or two of roasted tomato salsa on top of the rice. Add a few slices of green onion and a tablespoon of chopped cilantro.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Repeat to make 4 burritos (ingredient quantities above make approximately 4 standard-portion burritos).

Preheat oven to 375°F (190°C). In a shallow baking dish, pour about 1/2 cup of the warm wet sauce to lightly coat the bottom.

Arrange the rolled burritos seam-side down in the dish. Spoon remaining warm wet sauce evenly over each burrito, covering them liberally (use approximately 1/2 cup sauce per burrito, reserving extra for passing).

Sprinkle the top of each sauced burrito with the remaining shredded cheese and the optional grated queso fresco.

Bake 12–15 minutes, until the cheese is melted and sauce is bubbly. If you prefer a slightly broiled finish, switch oven to broil for 1–2 minutes to lightly brown the cheese—watch carefully to avoid burning.

Remove from oven. Garnish with remaining chopped cilantro and sliced green onions. Serve immediately with roasted tomato salsa on the side and lime wedges for squeezing.