Burrito Mojado Rojo Recipe
Burrito Mojado Rojo is a Mexican dish featuring a flour tortilla filled with rice, beans, meat, and toppings, then smothered in a red salsa. This version offers a rich combination of flavors and textures with creamy refried beans, savory meat, and vibrant salsa that makes it both hearty and satisfying. Here's how to create this delicious burrito at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Burrito Filling
Burrito Assembly
Method
Preparing the Burrito Filling
Cook the Mexican Rice
In a medium saucepan, combine 2 cups of water and 1 cup of uncooked Mexican rice. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is tender and water is absorbed. Fluff with a fork and set aside.
Heat the Refried Beans
In a small saucepan, heat 1 cup of refried beans over medium heat, stirring occasionally until warmed through. Set aside.
Prepare the Meat
Cook your choice of meat (1 cup) in a skillet over medium heat until fully cooked. Season with salt, pepper, and any desired spices. Shred or chop the meat and set aside.
Prepare Pico de Gallo
In a bowl, combine diced tomatoes, onions, cilantro, lime juice, salt, and pepper to taste. Mix well and set aside.
Assembling the Burrito
Warm the Tortillas
In a dry skillet or on a hot plate, warm the flour tortillas for about 30 seconds on each side until pliable.
Fill the Tortillas
Place 1/4 cup of Mexican rice, 1/4 cup of refried beans, 1/4 cup of meat, 1/4 cup of shredded cheese, and 1/4 cup of sour cream onto each tortilla. Top with 1/4 cup of pico de gallo.
Roll the Burritos
Fold in the sides of the tortilla and then roll it tightly from the bottom up to encase the filling. Repeat for all tortillas.
Serve with Toppings
Place the rolled burritos on a plate and top with salsa roja and a dollop of guacamole. Serve immediately.