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Burrito Supreme Recipe

Name: Cilantros Mexican Cuisine Mandevilles Burrito Supreme Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20) or diced chicken breast; 2 tbs taco seasoning (store-bought or homemade); 1 tbs vegetable oil; 0.5 cup onion, finely chopped; 2 tsp garlic, minced; 0.5 cup water (for cooking seasoning); 0.5 tsp salt; 0.25 tsp black pepper; 1 cup long-grain white rice, rinsed; 2 cups chicken or vegetable broth; 1 tsp vegetable oil or butter; 0.5 tsp salt; 1 tbs lime juice (optional); 2 tbs fresh cilantro, chopped (optional); 4 each large flour tortillas (10 inch); 1.5 cups cheddar or Mexican blend cheese, shredded; 2 cups shredded lettuce (iceberg or romaine); 1 cup guacamole; 1 cup pico de gallo (tomato-onion-cilantro); 0.75 cup sour cream; 0.25 cup pickled jalapeños (optional); 1 lb boneless skinless chicken thighs or breast, sliced (for upgrade); 1 lb flank or skirt steak, sliced against the grain (for upgrade); 2 tbs fajita seasoning; 1 tbs lime juice; 1 tbs olive oil

Inspired by Cilantros Mexican Cuisine Mandeville

Time45m

Serves4

Beef or chicken burrito topped with shredded lettuce, guacamole, pico and sour cream; served with rice | Grilled Chicken or Steak for an additional charge

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Ingredients

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Protein & Seasoning

1 lb ground beef (80/20) or diced chicken breast

2 tbs taco seasoning (store-bought or homemade)

1 tbs Tuscany sunflower oil

1/2 cup Onion, finely chopped

2 tsp Garlic, minced

1/2 cup water (for cooking seasoning)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Rice

1 cup long-grain white rice, rinsed

2 cups Chicken or vegetable broth

1 tsp vegetable oil or butter

1/2 tsp Celtic sea salt

1 tbs lime juice (optional)

2 tbs fresh cilantro, chopped (optional)

Tortillas & Assembly

4 each large flour tortillas (10 inch)

1 1/2 cups cheddar or Mexican blend cheese, shredded

Toppings

2 cups shredded lettuce (iceberg or romaine)

1 cup Guacamole

1 cup pico de gallo (tomato-onion-cilantro)

3/4 cup Sour cream

1/4 cup pickled jalapeños (optional)

Optional: Grilled Chicken/Steak Upgrade

1 lb boneless skinless chicken thighs or breast, sliced (for upgrade)

1 lb flank or skirt steak, sliced against the grain (for upgrade)

2 tbs fajita seasoning

1 tbs ReaLime juice

1 tbs olive oil

Method

Protein & Seasoning

Prepare protein

If using ground beef: heat a large skillet over medium-high heat and add 1 tbsp oil. Add chopped onion and sauté 2–3 minutes until translucent. Add ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes. Drain excess fat if desired. Stir in minced garlic and cook 30 seconds.

Season

Reduce heat to medium, sprinkle taco seasoning over the cooked meat, add 1/2 cup water, salt and pepper. Stir, simmer 3–5 minutes until sauce thickens and coats the meat. Taste and adjust seasoning. Keep warm until assembly.

Optional: grilled chicken or steak upgrade

If using grilled chicken or steak instead of ground beef: toss sliced chicken or steak with fajita seasoning, 1 tbsp olive oil and 1 tbsp lime juice. Let marinate 10–15 minutes. Heat a grill pan or skillet over high heat until very hot. Cook chicken slices 4–6 minutes per side (depending on thickness) until internal temp reaches 165°F (74°C). Cook steak slices 2–4 minutes per side for medium-rare to medium, resting 5 minutes before slicing thinly against the grain. Keep warm.

Rice

While protein cooks, prepare rice: in a medium saucepan, warm 1 tsp oil or butter over medium heat. Add rinsed rice and toast 1 minute, stirring. Add 2 cups broth and 1/2 tsp salt, bring to a boil. Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in lime juice and chopped cilantro if using.

Tortillas & Assembly

Warm tortillas: wrap tortillas in a damp paper towel and microwave 30–45 seconds, or heat each tortilla 20–30 seconds per side in a dry skillet until pliable.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/2 cup cooked rice down the center. Add about 1/3 to 1/2 cup cooked protein (or sliced grilled chicken/steak). Sprinkle 1/4 cup shredded cheese over the hot filling so it melts. Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Optional crisping: place assembled burrito seam-side down in a hot skillet over medium heat and press gently for 1–2 minutes per side to seal and create a light crust.

Toppings

Top each burrito with a handful (about 1/2 cup) shredded lettuce. Add a generous spoonful (about 2 tbsp) of guacamole, 2–3 tbsp pico de gallo, and 2 tbsp sour cream. Garnish with pickled jalapeños if desired. Serve immediately with any extra rice on the side.

Serving & Notes

Makes 4 burritos. For meal prep, wrap burritos in foil and reheat in a 350°F (175°C) oven for 15–20 minutes or until heated through.