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Burritos Traditionales Recipe

Name: Cilantros Mexican Cuisine Mandevilles Burritos Traditionales Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 each large flour tortillas; 400 g cooked shredded chicken or grilled steak, sliced; 1 cup cooked long-grain rice (warm); 1 cup pinto or black beans (cooked, warmed); 3 oz shredded Monterey Jack or cheddar cheese; 1 tsp vegetable oil or butter (for warming tortillas); 1 tsp salt; 0.5 tsp ground black pepper; 6 oz tomatillos, husked and rinsed; 1 each jalapeño or serrano pepper (seeded for milder); 0.25 cup white or yellow onion, quartered; 2 each garlic cloves; 0.25 cup fresh cilantro leaves; 1 tbsp fresh lime juice; 1 tsp vegetable oil or olive oil; 0.75 tsp salt; 2 tbsp water (to adjust consistency); 1 each ripe avocado, diced; 0.5 each roma tomato, seeded and diced; 2 tbsp red onion, finely diced; 1 tbsp fresh cilantro, chopped; 1 tsp fresh lime juice; 0.5 tsp olive oil; 0.25 tsp salt; 0.125 tsp ground black pepper; 2 each lime wedges; 1 tbsp crumbled cotija or queso fresco

Inspired by Cilantros Mexican Cuisine Mandeville

Time45m

Serves2

(2) chicken or steak burritos topped with green sauce, served with rice, beans and guacamole salad

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Ingredients

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Burritos (filling & assembly) - makes 2 burritos

2 each large flour tortillas

14 1/8 oz (400 g) cooked shredded chicken or grilled steak, sliced

1 cup cooked long-grain rice (warm)

1 cup pinto or black beans (cooked, warmed)

3 oz shredded Monterey Jack or cheddar cheese

1 tsp vegetable oil or butter (for warming tortillas)

1 tsp Celtic sea salt

1/2 tsp ground black pepper

Salsa Verde (green sauce) - about 1 cup

6 oz tomatillos, husked and rinsed

1 each jalapeño or serrano pepper (seeded for milder)

1/4 cup white or yellow onion, quartered

2 each Garlic cloves

1/4 cup Fresh cilantro leaves

1 tbsp Fresh lime juice

1 tsp vegetable oil or olive oil

3/4 tsp Celtic sea salt

2 tbsp water (to adjust consistency)

Guacamole Salad (side)

1 each ripe avocado, diced

1/2 each roma tomato, seeded and diced

2 tbsp red onion, finely diced

1 tbsp Fresh cilantro, chopped

1 tsp Fresh lime juice

1/2 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp ground black pepper

Optional garnish & sides

2 each Lime wedges

1 tbsp crumbled cotija or queso fresco

Method

Salsa Verde (green sauce)

Roast and blend

Preheat a dry skillet or comal over medium-high heat. Place the tomatillos and jalapeño (whole) and the quartered onion on the hot surface. Roast, turning occasionally, until tomatillos are blistered and softened and the pepper is charred in spots, about 6–8 minutes. Remove and let cool slightly.

In a blender combine the roasted tomatillos, roasted jalapeño (remove seeds if you want milder heat), roasted onion, garlic cloves, cilantro, lime juice, oil and salt. Blend until smooth, adding up to 2 tablespoons of water to reach a pourable consistency. Taste and adjust salt or lime. Transfer to a bowl and refrigerate or keep at room temperature until ready to spoon over burritos.

Guacamole Salad (side)

In a small bowl gently combine diced avocado, diced tomato, red onion and chopped cilantro.

Add lime juice, olive oil, salt and pepper. Toss lightly to combine without mashing the avocado—keep it chunky. Cover and refrigerate briefly if not serving immediately.

Burritos (filling & assembly)

Prepare fillings

If using raw protein, first cook: For chicken, season breasts with 0.5 tsp salt and 0.25 tsp pepper and cook over medium heat in a skillet with 1 tsp oil for 6–8 minutes per side until internal temperature reaches 165°F (74°C), then shred. For steak, season with 0.5 tsp salt and 0.25 tsp pepper and grill or sear to desired doneness, let rest 5 minutes, then slice thinly. Warm the cooked rice and beans separately in a microwave or on the stove, seasoning beans with a pinch of salt if needed.

Warm tortillas: Heat a skillet over medium heat and brush each tortilla lightly with 0.5 tsp oil or a little butter. Warm each tortilla 20–30 seconds per side until pliable and lightly browned in spots.

Assemble burritos: On each warm tortilla place half of the rice (0.5 cup per burrito), half of the beans (0.5 cup per burrito), half of the shredded cheese (1.5 oz per burrito), and half of the protein (200 g per burrito). Season fillings with a light pinch of salt and pepper if desired. Fold the sides in, then roll tightly from one end to the other to form a burrito.

Optional crisping: Return each assembled burrito to the skillet, seam-side down, and cook 1–2 minutes per side to crisp the tortilla and help seal the seam.

To serve: Place the burritos on plates. Spoon 2–3 tablespoons (about 1/4 cup total per plate) of the salsa verde over each burrito or across both as preferred. Sprinkle with crumbled cotija cheese and serve with a portion of guacamole salad (about half of the prepared salad per plate) and lime wedge.