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Burrito Supreme Recipe

Name: El Saltillo | Mexican Restaurants Burrito Supreme Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely chopped; 2 tsp garlic, minced; 1 cup canned pinto beans, drained and rinsed; 0.5 cup tomato sauce; 0.25 cup beef broth; 1 tbs chili powder; 1 tsp ground cumin; 0.5 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbs vegetable oil; 0.25 cup tomato paste; 0.5 cup water; 1 tsp apple cider vinegar; 1 tsp chili powder; 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp sugar; 0.25 tsp salt; 4 each large flour tortillas (10–12 inch); 2 cups shredded iceberg lettuce; 1 cup diced tomatoes; 0.5 cup sour cream; 1 cup prepared guacamole; 1 cup shredded cheddar cheese; 1 tsp vegetable oil (for warming tortillas); 2 tbs chopped cilantro; 2 each lime wedges; 0.25 cup pickled jalapeños

Inspired by El Saltillo | Mexican Restaurant

Time40m

Serves4

Burrito Supremes have become a very popular food item at El Saltillo. This burrito is filled with ground beef and beans, topped with our burrito sauce, lettuce, tomatoes, sour cream, and guacamole.

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Ingredients

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Beef & Bean Filling

1 lb ground beef (80/20)

1/2 cup yellow onion, finely chopped

2 tsp Garlic, minced

1 cup canned pinto beans, drained and rinsed

1/2 cup Tomato sauce

1/4 cup beef broth

1 tbs Chili powder

1 tsp Ground cumin

1/2 tsp Watkins paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Tuscany sunflower oil

Burrito Sauce

1/4 cup tomato paste

1/2 cup water

1 tsp Apple cider vinegar

1 tsp Chili powder

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1/2 tsp sugar

1/4 tsp Celtic sea salt

Toppings & Assembly

4 each large flour tortillas (10–12 inch)

2 cups shredded iceberg lettuce

1 cup Diced Tomatoes

1/2 cup Sour cream

1 cup prepared guacamole

1 cup shredded cheddar cheese

1 tsp vegetable oil (for warming tortillas)

Optional Garnishes

2 tbs chopped cilantro

2 each Lime wedges

1/4 cup pickled jalapeños

Method

Beef & Bean Filling

Sauté aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Brown beef

Increase heat to medium-high, add the ground beef to the skillet, breaking it up with a spatula. Cook until no longer pink and beginning to brown, 5–7 minutes. Drain excess fat if desired, leaving a tablespoon for flavor.

Combine beans and season

Return skillet to medium heat (if reduced). Stir in the drained pinto beans, tomato sauce, and beef broth. Add chili powder, ground cumin, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, stirring occasionally, for 8–10 minutes until flavors meld and mixture thickens slightly. Taste and adjust seasoning with more salt or chili powder as needed. Keep warm while you prepare the sauce and tortillas.

Burrito Sauce

While the filling simmers, make the burrito sauce. In a small saucepan or bowl, whisk together 1/4 cup tomato paste and 1/2 cup water until smooth. Add apple cider vinegar, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon sugar, and 1/4 teaspoon salt.

Place over low heat and cook, stirring, for 3–5 minutes until slightly thickened and glossy. Taste and adjust acidity (add a pinch more sugar if too tart, or a splash more water to thin). Remove from heat and keep warm.

Toppings & Assembly

Warm tortillas

Lightly brush both sides of each flour tortilla with a little vegetable oil (about 1 teaspoon total) and warm in a dry skillet over medium heat for 15–20 seconds per side until soft and pliable, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Assemble burritos

Place a warmed tortilla on a flat surface. Spoon approximately 1/2 cup of the beef & bean filling down the center of the tortilla. Top with 2 tablespoons shredded cheddar cheese, a generous spoonful (about 2 tablespoons) of burrito sauce, 2 tablespoons sour cream, 1/4 cup shredded lettuce, 2 tablespoons diced tomatoes, and 1/4 cup prepared guacamole. Adjust amounts slightly to preference but avoid overfilling.

Fold burrito

Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose. Place seam-side down on the skillet for 30–45 seconds to seal and create a slight crisp, if desired. Repeat with remaining tortillas and fillings.

Serve

Cut each burrito in half on the diagonal or serve whole. Drizzle extra burrito sauce on top if desired and garnish with chopped cilantro, pickled jalapeños, and lime wedges. Serve immediately while warm.

Optional Garnishes

Sprinkle chopped cilantro and pickled jalapeños over the assembled burritos and serve lime wedges on the side for squeezing just before eating.