El Paso Burrito (cut In) Recipe

Cook aromatics

Heat a large skillet over medium-high heat. Add 1 tsp oil if needed. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the beef

Add the ground beef to the skillet with the onions. Break it up with a spatula and cook until mostly browned, about 6–8 minutes.

Season and simmer

Drain excess fat if there's a lot, leaving a tablespoon for flavor. Sprinkle the salt, pepper, cumin, and chili powder over the beef. Stir in the tomato paste, mixing thoroughly to coat. Add 1/2 cup beef broth (or water) and optional hot sauce, bring to a low simmer and cook 3–5 minutes until slightly saucy and flavors meld. Taste and adjust seasoning.

Warm the cooked rice and beans together in a small saucepan over medium-low heat. Add 1/2 tsp ground cumin and 1/4 tsp salt, stirring gently until heated through, about 3–4 minutes. Mash a few beans slightly with the back of a spoon to help them hold together in the burrito.

Prepare toppings while the filling finishes: shred cheese, rinse and drain lettuce if needed, and set out sour cream, pico de gallo, and jalapeños. Keep them within reach for assembly.

Warm the tortillas: heat a dry skillet or griddle over medium heat. Warm each tortilla 15–20 seconds per side until pliable (you can also microwave wrapped in a damp towel for 20–30 seconds).

Assemble the burritos: Lay a warmed tortilla flat. In the center, place 1/2 cup of the rice-and-bean mixture, spoon about 1/2 cup of the seasoned beef on top, then sprinkle 1/2 cup of shredded cheese. Add 2 tbsp pico de gallo, 2 tbsp shredded lettuce, 2 tbsp sour cream, and a few pickled jalapeños if using. Leave a 1–2 inch border on each side.

Fold and sear (cut in): Fold the sides of the tortilla inward over the filling, then roll from the bottom up to form a tight burrito. Place seam-side down on the hot skillet with 1 tsp oil or butter and lightly press. Cook 1–2 minutes per side until golden and sealed. Transfer to a cutting board.

Cut and serve: Using a sharp knife, cut each burrito in half (cut at a slight diagonal for a classic presentation). Plate cut-side up so the cross-section shows the layers. Serve immediately with extra pico de gallo and sour cream on the side.