Burrito Clásico Recipe
Flour tortilla stuffed with your choice of ground beef or pulled chicken. Topped with mild red sauce, cheese, lettuce, sour cream, tomato
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Ingredients
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Burrito Filling
Mild Red Sauce
Toppings & Assembly
Method
Burrito Filling
- 1
If using shredded chicken: warm 1 lb of cooked shredded chicken in a skillet with 1 tsp oil, 1/4 tsp cumin, 1/4 tsp chili powder, and 2 tbsp broth for 3–4 minutes until heated through. Skip the browning step below. If using ground beef, proceed with the following steps.
- 2
Cook aromatics
Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown the beef
Add 1 lb ground beef to the skillet. Break it up with a spoon and cook until no longer pink, about 6–8 minutes.
- 4
Season and simmer
Stir in 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1 tsp black pepper. Pour in 1/4 cup broth (or water), reduce heat to low, and simmer until the liquid is mostly absorbed and flavors meld, about 3–5 minutes. Taste and adjust seasoning.
Mild Red Sauce
- 5
Sauté base
In a small saucepan, heat 1 tsp vegetable oil over medium heat. Add 1/4 cup chopped onion and cook until softened, about 3 minutes. Add 1 minced garlic clove and cook 30 seconds.
- 6
Simmer sauce
Add 1 cup tomato sauce and 1/2 cup diced tomatoes with juices to the pan. Stir in 1/2 tsp ground cumin, 1/2 tsp mild chili powder, 1/4 tsp sugar (optional), and 1/2 tsp salt. Bring to a gentle simmer, reduce heat to low, and cook for 8–10 minutes, stirring occasionally, until slightly thickened. Adjust salt to taste. Keep warm.
Toppings & Assembly
- 7
Warm tortillas
Warm the 4 flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in a damp paper towel and microwave for 20 seconds to make them pliable.
- 8
Assemble burritos
Lay a warmed tortilla flat. Spoon about 1/4 of the cooked filling (roughly 1/4 lb cooked meat) down the center of the tortilla. Spoon 2–3 tbsp of the warm mild red sauce over the filling. Sprinkle about 1/4 cup shredded cheese on top of the sauce.
- 9
Fold burrito
Fold the sides of the tortilla toward the center, then roll from the bottom up to enclose the filling, forming a tight burrito. Repeat with remaining tortillas and filling.
- 10
Top and serve
Place each burrito on a plate. Top with a little extra mild red sauce (about 1–2 tbsp), a sprinkle of shredded lettuce (about 1/4 cup), 1–2 tbsp sour cream, and 2–3 tbsp diced tomato. Garnish with chopped cilantro and a lime wedge if desired. Serve immediately.