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Burrito Grande Recipe

Name: El Potro Mexican Restaurants Burrito Grande Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count 12-inch flour tortillas; 2 cups shredded iceberg or romaine lettuce; 1 cups sour cream; 1 cups prepared guacamole; 1 cups cheese dip (queso), warmed; 1 pounds cooked shredded chicken (or ground beef, or carne asada); 2 tbs taco seasoning (if using plain cooked meat); 1 tbs vegetable oil; 1 cups long-grain white rice (uncooked); 2 cups chicken or vegetable broth; 1 tbs tomato paste (or 2 tbsp tomato sauce); 2 tsp minced onion; 1 tsp minced garlic; 1 tsp salt; 1 tbs vegetable oil; 1 cups canned refried beans; 2 tbs water or reserved bean liquid; 1 tsp salt; 2 tbsp chopped cilantro; 2 count fresh lime wedges; 2 tsp hot sauce

Inspired by El Potro Mexican Restaurant

Time45m

Serves4

12-inch flour tortilla with a choice of meat, stuffed with rice, refried beans, sour cream, lettuce, and guacamole. Topped with cheese dip.

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Ingredients

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Tortilla & Assembly

4 count 12-inch flour tortillas

2 cups shredded iceberg or romaine lettuce

1 cups Sour cream

1 cups prepared guacamole

1 cups cheese dip (queso), warmed

Protein (choose one)

1 pounds cooked shredded chicken (or ground beef, or carne asada)

2 tbs taco seasoning (if using plain cooked meat)

1 tbs Tuscany sunflower oil

Rice

1 cups long-grain white rice (uncooked)

2 cups Chicken or vegetable broth

1 tbs tomato paste (or 2 tbsp tomato sauce)

2 tsp minced onion

1 tsp minced garlic

1 tsp Celtic sea salt

1 tbs Tuscany sunflower oil

Refried Beans

1 cups canned refried beans

2 tbs water or reserved bean liquid

1 tsp Celtic sea salt

Optional Garnishes & Seasoning

2 tbsp chopped cilantro

2 count fresh lime wedges

2 tsp Hot sauce

Method

Rice

Rinse 1 cup long-grain rice under cold water until water runs clear. Drain well.

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add minced onion and garlic; sauté 1–2 minutes until fragrant.

Add the drained rice and toast, stirring, 2 minutes so grains are lightly translucent at edges.

Stir in 2 cups broth, 1 tablespoon tomato paste, and 1 teaspoon salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and keep warm.

Protein

If using raw meat: heat 1 tablespoon oil in a skillet over medium-high heat. Add 1 lb chosen protein (ground beef, chicken strips, or carne asada) and cook until no longer pink and browned, 6–8 minutes (for shredded chicken use pre-cooked chicken warmed through).

Lower heat to medium, sprinkle 2 tablespoons taco seasoning over the meat, add 2–4 tablespoons water, stir to coat and simmer 2–3 minutes until sauce thickens and meat is fully flavored. Taste and adjust salt.

Keep the seasoned protein warm while assembling burritos.

Refried Beans

Place 1 cup canned refried beans in a small saucepan over low heat. Add 2 tablespoons water or reserved bean liquid to loosen consistency.

Stir continuously until warmed through, about 3–4 minutes. Add up to 1 teaspoon salt to taste and remove from heat.

Tortilla & Assembly

Warm each 12-inch flour tortilla for pliability: wrap in a damp paper towel and microwave 20–30 seconds, or heat 30 seconds per side on a dry skillet over medium heat.

Lay a warmed tortilla flat. In the center, layer components in this order for stability: 1/3 cup cooked rice, 1/4 cup refried beans (spread slightly), 1/4 to 1/3 cup seasoned protein, 2 tablespoons sour cream, 2 tablespoons guacamole, and a small handful (about 1/2 cup) shredded lettuce.

Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Repeat with remaining tortillas and fillings.

Place seam-side down on a warm skillet for 30–60 seconds to seal and create a slight crust (optional).

To serve, place burritos on plates, spoon 1/4 cup warmed cheese dip over each burrito (or serve on the side). Garnish with chopped cilantro and lime wedge; offer hot sauce as desired.