Classic Burrito Recipe

Cook aromatics

Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or braising pan over medium-high heat. Add the diced onion and green pepper and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Add the ground beef to the pan and break up with a spoon. Cook until browned with no pink remaining, about 8–10 minutes. If using shredded cooked chicken or pork, add it after the aromatics and heat through.

Season and combine

Stir in the chili powder, ground cumin, smoked paprika, 2 teaspoons salt and 1 teaspoon black pepper. Add the drained diced tomatoes, black beans and corn. Pour in 1 cup beef broth, stir to combine, and bring to a simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 8–12 minutes to meld flavors and thicken slightly. Taste and adjust seasoning (add up to 1/2 teaspoon salt if needed). Keep warm until assembly; if preparing ahead, cool and refrigerate, then gently reheat before assembling.

Cook rice

In a large pot, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and stir for 1–2 minutes to coat and slightly toast the grains. Add 7.5 cups water and 2 teaspoons salt, bring to a boil, then reduce to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender.

Finish rice

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, stir in 4 tablespoons fresh lime juice and 1 cup chopped cilantro. Keep warm until assembly.

Prepare toppings

Arrange the shredded cheddar and Monterey Jack cheeses in serving containers. Place sour cream, salsa, guacamole, shredded lettuce, pickled jalapeños, and cilantro leaves in separate bowls for service. Cut limes into wedges and set aside.

Warm tortillas

Just before assembly, warm tortillas on a griddle or large skillet over medium heat for 15–20 seconds per side until pliable (or wrap stacks of 6–8 in foil and heat in a 300°F / 150°C oven for 10–12 minutes). Keep wrapped in foil to retain heat and moisture.

Assemble burritos

Lay a warmed tortilla on a work surface. Spoon approximately 1/3 to 1/2 cup rice in the center, then 1/3 to 1/2 cup of the meat and bean filling. Top with 2–3 tablespoons shredded cheese, 1 tablespoon sour cream (optional), 1–2 tablespoons salsa and a spoonful of guacamole if desired. Add a small handful of shredded lettuce and a few cilantro leaves. Fold the sides in, then roll tightly from the bottom to enclose the filling. Repeat for each tortilla.

Wrap and hold

Wrap each burrito tightly in a sheet of large aluminum foil for catering service. To finish for a crisp exterior, place wrapped burritos seam-side down on a hot griddle for 1–2 minutes per side (optional). Keep wrapped burritos in a warm holding cabinet or insulated tray at 140°F (60°C) or in chafing dishes until service. Provide lime wedges and extra toppings on the side.

Portions

This recipe yields about 24 classic burritos (10–12 inch tortillas). Each burrito contains roughly 1/3–1/2 cup rice and 1/3–1/2 cup filling plus toppings; adjust amounts for larger or smaller tortillas as needed.