Burrito Loco Recipe
Your choice of grilled chicken breast or grilled steak, sautéed with onions and bell peppers. Topped with melted American cheese, salsa verde, and salsa roja. Served with Mexican rice, refried beans, and sour cream on the side.
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Ingredients
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Protein & Vegetables
Cheese & Salsas
Sides & Garnish
Optional extras
Method
Protein & Vegetables
Prepare and season protein
If using chicken, slice breasts into 1/2" strips. If using steak, slice thin across the grain into strips. Pat protein dry with paper towels. In a bowl, toss the strips with 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, and 1 tablespoon lime juice until evenly coated. Let rest 10 minutes while you prepare vegetables.
Slice vegetables
Peel and thinly slice the yellow onion. Core and thinly slice the bell peppers into strips about the same thickness as the protein so they cook evenly.
Sear and cook
Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon oil and swirl. Add half the seasoned protein in a single layer (do not overcrowd). Let sear without moving for 1–2 minutes to get color, then stir and cook until just cooked through (chicken: internal temp 165°F/74°C, steak: desired doneness, about 3–5 minutes total depending on thickness). Remove cooked protein to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining protein. Return all cooked protein to the pan.
Sauté onions & peppers
In the same hot pan (add a splash more oil if dry), add the sliced onions and bell peppers. Sauté over medium-high heat for 4–6 minutes, stirring occasionally, until soft and slightly charred at edges. Season with a pinch of salt and black pepper. Mix the cooked protein back into the vegetables and toss for 30 seconds to combine and reheat.
Assembly with Cheese & Salsas
Warm tortillas
Warm the flour tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep them covered with a clean towel so they stay pliable.
Build the burritos
Place a warmed tortilla on a flat surface. Spoon about 1/2 cup of Mexican rice in a line down the center, then add about 1/4 cup refried beans (warmed) spread lightly, followed by 1/3–1/2 cup of the protein, onion and pepper mixture. Top the hot filling with one American cheese slice; the residual heat will melt it. Spoon 2–3 tablespoons each of salsa verde and salsa roja on top of the filling (or serve salsas on the side if preferred). Add chopped cilantro if using.
Fold burrito
Fold the sides of the tortilla toward the center, then roll from the edge closest to you tightly to form a burrito. Place seam-side down on the skillet and cook 1 minute per side over medium heat to seal and crisp slightly, pressing gently with a spatula.
Sides & Serving
Serve each Burrito Loco with a side scoop (about 1/2 cup) of Mexican rice and 1/4 cup warmed refried beans on the plate. Add a dollop (2 tablespoons) of sour cream on the side and a lime wedge. Offer extra salsa verde, salsa roja, hot sauce, and pickled jalapeños on the side.
Garnish the burrito with extra salsa and cilantro if desired. Slice in half on the bias for presentation and serve hot.