If tortillas are refrigerated, let them come to room temperature for 15 minutes. Lightly dust a clean surface with 2 tbs flour and stack tortillas. Heat a large skillet over medium-high heat and add 1 tsp oil. Toast each tortilla 20–30 seconds per side until pliable and slightly browned. Keep warm wrapped in a clean kitchen towel.

Protein filling

Cook aromatics

Heat a large skillet over medium-high heat and add remaining 1 tbs vegetable oil. Add the chopped onion and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add ground beef or turkey to the skillet. Use a spatula to break it into small pieces. Cook 6–8 minutes, stirring, until browned and no longer pink.

Season and simmer

Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper. Add tomato paste and cook 1–2 minutes to deepen flavor. Pour in 120 ml stock, scrape up any browned bits, reduce heat to medium-low, and simmer 5–7 minutes until slightly thickened. Stir in fresh lime juice. Taste and adjust seasoning.

Toppings & spreads

Prepare toppings

While the meat simmers, shred the cheese, rinse and chop lettuce, dice tomatoes and avocado (or scoop prepared guacamole). Chop cilantro and measure out sour cream, salsa, and pickled jalapeños.

Assemble burros

Lay a warm tortilla on a plate. Spoon 3–4 tbsp (about 1/3 cup) of the meat mixture down the center of each tortilla. Top with 1/4–1/3 cup shredded cheese, 1/4 cup lettuce, 2 tbsp diced tomatoes, 2 tbsp avocado or guacamole, 1 tbsp sour cream, 1 tbsp salsa, and a sprinkle of cilantro. Add optional black beans or corn if using. Fold the sides in and roll from the bottom to form a snug burro. Repeat with remaining tortillas.

Optional finish

For a warm, crisp exterior, brush the outside of assembled burros lightly with oil and place seam-side down on a hot skillet over medium heat. Toast 1–2 minutes per side until golden and crisp. Serve immediately with extra salsa and hot sauce on the side.

Optional extras

If using black beans and corn, stir them into the meat for the last 2 minutes of simmering to heat through. Taste and adjust seasoning, then proceed to assemble.