Burrito La Cumbre Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs nearly clear. In a medium saucepan combine rinsed rice, 3 cups water, 1 tbs olive oil and 3/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 15 minutes until tender and water is absorbed.

Fluff and finish

Remove from heat and let sit covered 5 minutes. Fluff with a fork, stir in chopped cilantro, 2 tbs lime juice and 1 tsp lime zest. Adjust salt to taste and keep warm until assembly.

Marinate

In a bowl combine 1 tbs olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbs lime juice. Add the thinly sliced chicken thighs or flank steak and toss to coat. Let sit at room temperature 15 minutes or refrigerate up to 2 hours.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add the marinated protein in a single layer (work in batches if needed). Sear without moving 2-3 minutes per side for chicken (until internal temperature 165°F) or 2-4 minutes per side for sliced steak depending on thickness for medium. Remove to a plate and let rest 5 minutes, then slice chicken into bite-sized pieces if necessary.

Warm and mash

Heat 1 tsp olive oil in a small saucepan over medium heat. Add 1/4 cup chopped onion and sauté 2-3 minutes until translucent. Add drained and rinsed 15 oz pinto beans, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 cup water or broth. Simmer 5-7 minutes to heat through. Lightly mash some of the beans with a fork or potato masher to create a creamy but textured filling. Keep warm.

Prep toppings

Warm the flour tortillas briefly in a dry skillet or microwave (15-20 seconds) so they are pliable. Prepare shredded cheese, shredded lettuce, diced tomato, sliced pickled jalapeños, sliced avocado or guacamole, sour cream and salsa in bowls for assembly.

To assemble each Burrito La Cumbre: lay a warmed tortilla flat. In the center place about 1/2 cup cilantro-lime rice, 1/3 to 1/2 cup warmed pinto beans, 3 to 4 oz cooked seasoned protein (about 1/2 cup), 1/4 to 1/3 cup shredded cheese, a handful (about 1/2 cup) shredded lettuce, 2-3 tbs diced tomato, a few pickled jalapeño slices and a few slices of avocado. Add 1 tbs sour cream and 1-2 tbs salsa over the top, plus a sprinkle of cilantro leaves. Squeeze a lime wedge over if desired.

Fold the sides of the tortilla over the filling, then roll from one end to the other, tucking as you go to form a tight burrito. If you like a crisp exterior, place seam-side down in a hot dry skillet over medium heat and press gently for 1-2 minutes per side until lightly golden.

Serve immediately with extra salsa, lime wedges and hot sauce on the side.