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Burrito Grande Recipe

Name: El Charro Mexican Restaurants BURRITO GRANDE Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count large flour tortillas; 2 cups shredded cheddar or Mexican blend cheese (for filling); 1 cups diced tomatoes; 1 cup sour cream (optional, for serving); 1 cup salsa or hot sauce (optional); 1 pound cooked ground beef (seasoned); 1 pound shredded cooked chicken (seasoned); 1 pound shredded pork (carnitas or seasoned pulled pork); 1 cup refried beans (warmed); 1 cup whole black beans or pinto beans (drained, optional for texture); 1 cup cooked Mexican rice (optional); 1 tbs vegetable oil; 1 count onion, finely chopped; 2 count garlic cloves, minced; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp black pepper; 0.5 cup water or beef/chicken broth; 0.25 cups chopped cilantro; 2 count lime wedges; 0.25 cups pickled jalapeños

Inspired by El Charro Mexican Restaurant

Time40m

Serves4

Large flour tortilla filled with your choice of meat: Beef, chicken, or pork with your choice of beef, pork, and cheese. along with beans, cheese, & tomatoes.

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Ingredients

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Tortilla & Assembly

4 count large flour tortillas

2 cups shredded cheddar or Mexican blend cheese (for filling)

1 cups Diced Tomatoes

1 cup sour cream (optional, for serving)

1 cup salsa or hot sauce (optional)

Protein options (choose one)

1 pound cooked ground beef (seasoned)

1 pound shredded cooked chicken (seasoned)

1 pound shredded pork (carnitas or seasoned pulled pork)

Beans & Additional Fillings

1 cup refried beans (warmed)

1 cup whole black beans or pinto beans (drained, optional for texture)

1 cup cooked Mexican rice (optional)

Protein Seasoning (for making seasoned meat if starting from raw)

1 tbs Tuscany sunflower oil

1 count Onion, finely chopped

2 count Garlic cloves, minced

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Dried oregano

1 tsp kosher salt

1 tsp black pepper

1/2 cup water or beef/chicken broth

Garnishes (optional)

1/4 cups chopped cilantro

2 count Lime wedges

1/4 cups pickled jalapeños

Method

Protein Preparation (choose the protein you want)

Make seasoned ground beef

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the chopped onion and 1 clove minced garlic; sauté 2 minutes until softened. Add 1 pound ground beef and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed. Stir in 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1 tsp black pepper and 1/2 cup water or broth. Reduce heat to medium-low and simmer 4–6 minutes until sauce is slightly reduced and flavors meld. Keep warm.

Make shredded chicken (if using)

If starting with cooked chicken breast or rotisserie: Shred about 1 lb. In a skillet, heat 1 tablespoon oil over medium heat. Add remaining half onion and 1 clove garlic; sauté 2 minutes. Add shredded chicken, 2 tsp chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp kosher salt and 1/4–1/2 cup broth. Stir and cook 3–4 minutes until heated through and coated in seasoning. Adjust seasoning to taste.

Make shredded pork (if using)

If using pre-cooked pulled pork or carnitas: Warm 1 lb pork in a skillet over medium heat with 1/4 cup broth, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, and 1/2 tsp salt. Cook 3–5 minutes until heated and liquid is mostly absorbed. For raw pork shoulder: slow-cook or braise separately per your preferred method until shreddable, then season as above.

Beans, Rice & Cheese

Warm refried beans in a small saucepan over low heat, stirring occasionally, until smooth and hot, about 5 minutes. If too thick, thin with 1–2 tablespoons water or broth. Warm whole beans in a separate pan or microwave if using.

If using Mexican rice, reheat gently in microwave or skillet with a splash of water or broth until hot, about 2–3 minutes.

Have 2 cups shredded cheese ready in a bowl for filling and extra for topping.

Tortilla Warming & Assembly

Warm tortillas so they are pliable: heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side, or wrap stack in a damp paper towel and microwave 30–45 seconds. Keep wrapped in a towel to stay warm.

Assemble each burrito on a flat surface: place one warm tortilla. Spread about 1/4 cup warmed refried beans in a strip down the center. Add 1/4 cup cooked protein (about 4 oz) of your chosen meat on top of the beans. If using whole beans or rice, add about 1/4 cup rice and/or 2–3 tablespoons whole beans now. Sprinkle 1/2 cup shredded cheese over the meat and fillings. Top with about 1/4 cup diced tomatoes and any desired garnishes (cilantro, jalapeños).

Fold the burrito: fold the bottom edge up over the filling, fold both sides inward, then roll tightly away from you to enclose. Place seam-side down on a cutting board or skillet to seal.

Optional step: For a crisp exterior, heat 1 teaspoon oil or butter in a skillet over medium heat and place assembled burrito seam-side down; cook 1–2 minutes per side until lightly golden and sealed. Repeat for remaining burritos.

Serving

Slice each burrito in half (optional) and serve immediately with sour cream, salsa or hot sauce, and lime wedges on the side.

Yield: 4 large burritos. Adjust toppings to taste and offer extra shredded cheese, tomatoes, and salsa at the table.