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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Burrito Grande Recipe

Burrito Grande Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Burrito Grande Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large flour tortillas (10–12 inch); 2 cups refried beans (canned or homemade, warmed); 2 cups shredded cheddar or Mexican blend cheese; 2 cups cooked Mexican-style rice (see rice section); 2 tbs chopped cilantro (optional, for garnish); 1 lb ground beef (80/20); 1 each yellow onion, finely chopped; 2 cloves garlic, minced; 2 tbs all-purpose flour; 2 cups beef stock (or broth); 1 tbs tomato paste; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil (or neutral oil) for sautéing; 1 cup long-grain white rice, rinsed; 1 tbs vegetable oil; 1.5 cups chicken or vegetable stock; 2 tbs tomato sauce or crushed tomato; 0.5 tsp salt; 0.25 each onion, finely chopped; 1 clove garlic, minced; 0.5 cups sour cream; 0.5 cups salsa; 2 tbs pickled jalapeños

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time1h

Serves4

Large home-made soft flour tortilla stuffed with refried beans, topped with beef gravy & melted cheese, served with rice.

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Ingredients

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Tortillas & assembly

4 each large flour tortillas (10–12 inch)

2 cups refried beans (canned or homemade, warmed)

2 cups shredded cheddar or Mexican blend cheese

2 cups cooked Mexican-style rice (see rice section)

2 tbs chopped cilantro (optional, for garnish)

Beef gravy

1 lb ground beef (80/20)

1 each yellow onion, finely chopped

2 cloves Garlic, minced

2 tbs 00 bread flour

2 cups beef stock (or broth)

1 tbs tomato paste

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs vegetable oil (or neutral oil) for sautéing

Rice (Mexican-style)

1 cup long-grain white rice, rinsed

1 tbs Tuscany sunflower oil

1 1/2 cups chicken or vegetable stock

2 tbs tomato sauce or crushed tomato

1/2 tsp Celtic sea salt

1/4 each Onion, finely chopped

1 clove Garlic, minced

Optional toppings

1/2 cups Sour cream

1/2 cups salsa

2 tbs pickled jalapeños

Method

Rice (Mexican-style)

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

In a medium saucepan, heat 1 tablespoon oil over medium heat. Add 1/4 chopped onion and 1 minced garlic clove. Sauté 1–2 minutes until fragrant and translucent.

Add the drained rice and stir, toasting it 2–3 minutes until some grains are slightly golden.

Stir in 2 tablespoons tomato sauce, 1.5 cups stock and 1/2 teaspoon salt. Bring to a simmer, reduce heat to low, cover, and cook undisturbed for 15 minutes until liquid is absorbed.

Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and keep warm until assembling burritos.

Beef gravy

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add 1 finely chopped onion and sauté 3–4 minutes until soft.

Add 1 pound ground beef and break it up with a spatula. Cook until browned, 6–8 minutes. Drain excess fat if there's more than about 1 tablespoon.

Stir in 2 minced garlic cloves and cook 30 seconds until fragrant.

Sprinkle 2 tablespoons flour over the beef and stir well to coat. Cook 1–2 minutes to remove raw flour taste.

Whisk in 2 cups beef stock gradually to avoid lumps. Add 1 tablespoon tomato paste, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until gravy thickens to a pourable consistency. Taste and adjust seasoning.

Keep warm on very low heat while you assemble burritos. If gravy becomes too thick, thin with a splash of extra stock or water.

Tortillas & assembly

Warm the 4 large flour tortillas: stack them and wrap in a damp paper towel or clean kitchen towel. Microwave 30–45 seconds until soft and pliable (or warm individually on a dry skillet for 20–30 seconds per side).

Prepare refried beans: if using canned, warm 2 cups in a small saucepan over low heat, stirring occasionally. If too thick, loosen with 2–3 tablespoons water or stock. Season with a pinch of salt and 1/4 teaspoon cumin if desired.

Assemble each burrito: lay a warmed tortilla flat. Spoon about 1/2 cup warmed refried beans down the center, leaving 2 inches clear at each end. Add 1/2 cup cooked Mexican-style rice on top of the beans.

Fold the sides of the tortilla in, then roll from one edge to form a tight burrito. Place seam-side down on a baking sheet or ovenproof dish.

Repeat for remaining tortillas and filling.

Preheat oven to 375°F (190°C). Spoon hot beef gravy over each burrito, dividing it evenly (about 1/2 cup gravy per burrito). Sprinkle about 1/2 cup shredded cheese on top of each burrito (divide the 2 cups total).

Bake in the preheated oven for 8–10 minutes, or until cheese is melted and gravy is bubbling at the edges.

Remove from oven. Garnish with chopped cilantro and optional toppings like sour cream, salsa, or pickled jalapeños. Serve each burrito with remaining Mexican rice alongside.

Optional toppings

Offer sour cream, salsa, and pickled jalapeños in small bowls for guests to add as desired.