Classic Burritos Recipe

Make house tortilla chips: stack corn tortillas and cut each into 6 wedges. Heat vegetable oil in a heavy skillet or deep pan to 350°F (use a thermometer) or medium-high heat. Fry tortillas in batches until crisp and lightly golden, about 1–2 minutes per side. Remove with a slotted spoon to a paper-towel-lined tray and immediately sprinkle with kosher salt. Let cool; keep in an airtight container until serving.

Warm flour tortillas: wrap stacks of 4 tortillas in foil and warm in a 300°F oven for 8–10 minutes before assembly, or heat individually for 10–15 seconds per side on a hot dry skillet.

Beef Filling

Heat 1 tbs olive oil in a skillet over medium-high heat. Add half of the diced onion (about 1/2 onion) and cook until translucent, 3–4 minutes. Add 1/2 lb ground beef and cook, breaking up with a spoon, until browned, 6–8 minutes. Add 1 clove minced garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp oregano, 1/2 tsp salt and a pinch of pepper; cook 1 minute until fragrant. Stir in 1 tbs tomato paste and 1/4 cup water, simmer 2–3 minutes until saucy and thickened. Remove from heat and stir in 1 tbs lime juice. Keep warm.

Chicken Filling

Heat remaining 1 tbs olive oil in a second skillet over medium-high heat. Add remaining diced onion and cook 3–4 minutes. Add diced chicken thighs and cook until browned and cooked through, 7–9 minutes. Add remaining minced garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp oregano, 1/2 tsp salt and 1/4 tsp black pepper; stir and cook 1 minute. Add 1 tbs tomato paste and 1/4 cup water, simmer 2–3 minutes to coat. Stir in 1 tbs lime juice. Remove from heat and keep warm.

Vegetarian Bean Option

If using black beans as the protein, heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 diced onion and cook until soft, 3–4 minutes. Add 1 clove minced garlic, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, 1/4 tsp oregano and 1/2 tsp salt; cook 1 minute. Add 1 cup drained black beans and 2 tbs water, mash lightly with a fork to break some beans, simmer 3–4 minutes until thickened. Stir in 1 tbs lime juice and remove from heat.

Prepare the sauce base while proteins cook: combine tomato paste, remaining 1/4 cup water, remaining minced garlic if any, and a pinch of salt and pepper in a small bowl. Use to moisten fillings as indicated in each protein recipe. Adjust seasoning to taste (add more lime juice or salt).

Prepare rice: if not already cooked, make long-grain rice according to package. For cilantro-lime rice, stir in 1 tbs lime juice and 2 tbs chopped cilantro into 2 cups cooked rice. Keep warm.

Shred cheese, wash and chop lettuce, prepare pico de gallo, sour cream and guacamole. Arrange toppings in bowls for assembly.

Assemble burritos: lay a warmed flour tortilla flat. Spoon 1/4 cup rice in the center, add about 1/3 to 1/2 cup of chosen protein (beef, chicken or beans), sprinkle 1/4 cup shredded cheese, add a couple tablespoons of pico de gallo, 2 tbsp shredded lettuce, 1 tbsp sour cream and 2 tbsp guacamole. Sprinkle with fresh cilantro. Fold sides in and roll tightly from bottom to create burrito. Repeat for remaining tortillas and fillings, making a mix of Classic (single protein, modest fillings) and Epic (double protein or extra fillings and cheese).

To finish (optional): heat a skillet over medium and grill each burrito seam-side down for 1–2 minutes per side to seal and create a light crisp. Keep warm in the oven on low (200°F) until serving.

Pack the assorted burrito box: place burritos in box, add a generous portion of house-made tortilla chips, include small containers of extra pico, sour cream and guacamole as needed, and provide assorted hot sauce packets on the side.