Mary Tierra Premium Burrito Recipe
Make Mary Tierra Premium Burrito Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burrito Filling — Protein
Rice & Beans
Salsa, Avocado & Veg
Sauce & Cheese
Assembly
Method
Burrito Filling — Protein
- 1
Prepare protein
Trim and cut the chicken into 1/2-inch dice (or press and cube tofu). Pat dry with paper towels.
- 2
Season protein
In a bowl, combine ground cumin, chili powder, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and lime juice. Toss the chicken (or tofu) in the spice mixture until evenly coated.
- 3
Cook protein
Heat 2 tbs oil in a large skillet over medium-high heat. Add the seasoned protein in a single layer and cook without moving for 2–3 minutes to brown, then stir and continue cooking 4–6 minutes more until chicken is cooked through (internal temp 165°F / 74°C) or tofu is golden. Remove from heat and keep warm.
Rice & Beans
- 4
Cook rice
Rinse rice under cold water until water runs mostly clear. In a medium saucepan bring 2 cups chicken broth (or water), 1 tsp olive oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 18 minutes (white) or 35–45 minutes (brown) until liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork.
- 5
Prepare beans
While rice cooks, drain and rinse black beans. In a small saucepan, warm beans over low heat with 1/2 tsp cumin and 2 tbs salsa or 2 tbs water for 3–4 minutes until heated through. Season with salt and pepper to taste; keep warm.
Salsa, Avocado & Veg
- 6
Make quick pico/guacamole
For simple guacamole: halve the avocado, remove pit and scoop flesh into a bowl. Mash with a fork, stir in 1 tbs lime juice, 2 tbs chopped cilantro, 2 tbs diced red onion, diced tomato, and salt and pepper to taste. Alternatively, combine tomato, red onion, cilantro, lime and salt for a fresh pico de gallo. Adjust seasoning.
Sauce & Cheese
- 7
Prepare crema
In a small bowl, stir together sour cream (or Greek yogurt) and hot sauce or a small spoonful of minced chipotle until smooth. Taste and adjust heat.
Assembly
- 8
- 9
Layer fillings
Place a warm tortilla on a work surface. In the center, spread about 1/4 cup rice, 1/4 cup beans, 1/4 of the cooked protein (about 4 oz), 2 tbs shredded cheese, 2–3 tbs guacamole or pico, 1–2 tbs crema, and a handful (about 1/4 cup) shredded lettuce if using. Sprinkle a little extra cilantro or lime if desired.
- 10
Roll burrito
Fold the two shorter edges over the filling, then fold one long edge over and roll tightly to form a sealed burrito. Place seam-side down on the skillet for 1–2 minutes per side to crisp and seal the burrito. Repeat with remaining tortillas and fillings.
- 11
Serve
Slice burritos in half diagonally if desired. Serve immediately with extra salsa, lime wedges and remaining crema on the side.