Wet Burrito Recipe

Warm/cook protein

If using pre-cooked shredded chicken or cooked carne asada/ground beef, warm 1 tbsp vegetable oil in a skillet over medium-high heat. Add the protein (about 2 cups), sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper, and sauté until heated through and slightly crisp at edges, 3–5 minutes. If using raw chicken or steak, cook to an internal temperature of 165°F (chicken) or desired doneness for steak, then shred or slice thinly before proceeding.

Warm the black beans in a small saucepan over medium heat with a pinch of salt (about 1/8–1/4 tsp) and 1–2 tbsp of water if dry; simmer 3–4 minutes. Keep warm.

If rice is cold, heat in microwave or on stove with a splash of water and a pinch of salt until hot, fluff with a fork.

Combine diced onion, chopped cilantro and diced tomato in a small bowl. Season with a pinch of salt and toss. Set aside (this provides a fresh pico-like element).

Portion guacamole into serving bowl or keep refrigerated until assembly.

Char the roma tomatoes and jalapeño on a hot cast-iron skillet, grill pan or under a broiler until skins are blackened and blistered on all sides, about 6–8 minutes, turning occasionally. Allow to cool slightly.

Place charred tomatoes, jalapeño (seeded for less heat if desired), garlic cloves and 1/4 cup chopped white onion into a blender or food processor. Add 1 tbsp lime juice, 2 tbsp cilantro, 3/4 tsp salt and 1–2 tbsp water if needed. Pulse until you reach a slightly chunky sauce. Taste and adjust salt or lime. Keep warm or room temperature.

Bring a small pot of water to a simmer. Add tomatillos and jalapeño and simmer 4–6 minutes until tomatillos change color and soften. Drain and transfer to blender.

Add 1 clove garlic, 2 tbsp chopped onion, 2 tbsp cilantro, 1 tbsp lime juice and 1/2 tsp salt. Blend until smooth or slightly textured. Adjust seasoning. Set aside.

In a small saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk continuously to form a roux, cooking 1–2 minutes but not letting it brown.

Slowly whisk in 1 cup whole milk, bringing mixture to a gentle simmer until thickened, about 3–4 minutes.

Reduce heat to low and whisk in 1 cup shredded cheddar and 1/2 cup shredded Monterey Jack until smooth. Stir in 1 tsp hot sauce (optional), 1/4 tsp ground cumin and 1/2 tsp salt. Keep warm on very low heat, stirring occasionally to prevent skin forming or separating. If too thick, thin with 1–2 tbsp milk.

Warm tortillas: heat each flour tortilla for 10–15 seconds per side in a dry skillet or microwave 20–30 seconds covered with a damp paper towel to make pliable.

Lay a warmed tortilla on a flat surface. In the lower third of the tortilla place about 1/2 cup rice, 1/4–1/3 cup beans, 1/2 cup warmed protein, 2 tbsp diced onion/cilantro/tomato mix and 1/4 cup guacamole (or to taste). Leave 1–2 inches of space at edges for folding.

Fold the sides in, then roll tightly from bottom to top to form a burrito. Place seam-side down on a plate. Repeat with remaining tortillas and fillings.

Place assembled burritos seam-side down in a shallow baking dish large enough to hold them in a single layer. Spoon a generous layer of salsa roja and/or salsa verde over each burrito until covered (about 1/2 to 3/4 cup sauce per burrito), or use a mix of both for contrast.

Ladle warm house-made cheese sauce over the sauced burritos (about 1/4–1/3 cup per burrito), covering exposed tortilla and sauce. If desired, sprinkle additional shredded cheese on top.

Optional: Bake in a preheated 350°F (175°C) oven for 6–8 minutes to meld sauces and heat through, or simply serve immediately if everything is already hot.

Garnish with dollops of sour cream, pickled jalapeños, chopped green onions and lime wedges. Serve hot.