Byo Burrito Recipe

Seasoning

Combine salt, black pepper, chili powder, cumin, and onion powder in a small bowl. Rub 1 tbsp olive oil over your chosen 1 lb protein and coat evenly with the spice mix.

Grilled chicken

For grilled chicken thighs: heat a grill pan or outdoor grill to medium-high. Brush with 1 tbs vegetable oil. Grill chicken 6–8 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly.

Shredded chicken

For shredded chicken: simmer seasoned chicken in 2 cups water or broth for 20–25 minutes until cooked through. Remove, let cool slightly, then shred with forks. Optionally toss with 1 tbs of burrito sauce for moisture.

Ground beef

Heat 1 tbs vegetable oil in a skillet over medium-high. Add ground beef, break up with spatula. Cook 6–8 minutes until browned. Drain excess fat, then stir in 0.5 tsp cumin, 0.5 tsp garlic powder, and 0.25 tsp salt. Cook 1–2 more minutes.

Shredded beef

Use pre-cooked roast or braise 1 lb beef in 1 cup beef broth with 1 tsp cumin and 1/2 tsp chili powder, covered, on low for 2–3 hours until fork-tender. Shred with forks and drain excess liquid.

Steak

For skirt or flank steak: heat 1 tbs vegetable oil in a hot skillet. Sear steak 3–4 minutes per side for medium-rare to medium. Rest 5 minutes, then slice thinly against the grain.

Make rice: rinse 1 cup rice until water runs clear. In a small pot bring 2 cups broth and 0.5 tsp salt to a boil. Add rice, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Fluff with fork and keep warm.

Prepare beans: heat a small saucepan over medium, add rinsed 1 cup black beans with 0.5 tsp cumin, 0.5 tsp garlic powder and 1 tbs lime juice (optional). Warm 4–5 minutes, stirring occasionally. Taste and adjust salt as needed.

Whisk together 0.5 cup mayonnaise, 0.25 cup sour cream, 2 tbs tomato paste, 1 tsp minced chipotle, 1 tbs lime juice, 1 minced garlic clove, 0.5 tsp smoked paprika and 0.25 tsp salt until smooth. Chill at least 15 minutes to let flavors meld. Keeps refrigerated for up to 5 days.

Warm tortillas: heat a dry skillet over medium and warm each tortilla 15–20 seconds per side until pliable, or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

Fill burrito: lay a warmed tortilla flat. Spoon 1/2 cup rice in a line across the center (or leave on the side as requested). Add 1/2 cup beans (or on the side), then 4 oz (about 1/2 cup) of your chosen protein. Drizzle 1–2 tbs signature burrito sauce over the filling. Sprinkle 1/4 cup shredded cheese if using.

Fold: fold the short edges inward, then roll tightly from one long side to the other, sealing the filling. For an open plate presentation, place rice and beans on the side instead of inside.

Finish: place the burrito seam-side down on a plate. Spoon an additional 2–3 tbs burrito sauce over the top to cover. Top with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and a dollop (about 2 tbs) of sour cream. Serve with lime wedges.

Portion guidance: this recipe yields 4 burritos using 8–10” tortillas (adjust fillings per tortilla size). 8” burrito is slightly less filled (~3/4 of the filling listed), 10” uses full portions.