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Restaurants›La Popular Roseville›Burrito Recipe

Burrito Recipe

Name: La Popular Rosevilles Burrito Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups shredded birria (beef stew), or shredded cooked chicken, or shredded carnitas (pork); 3 tbs chipotle-adobo sauce (for birria/chicken) or pork cooking juices (for carnitas); 1 tsp cumin; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 2 cups cooked pinto beans (or canned, drained); 2 tbs lard or vegetable oil; 0.25 cups white or yellow onion, minced; 1 clove garlic, minced; 0.5 tsp ground cumin; 1 tsp salt; 0.25 cups water or reserved bean liquid; 1 cups long-grain white rice, rinsed until water runs clear; 2 tbs vegetable oil; 0.5 cups tomato sauce or blended tomato; 1.75 cups chicken or vegetable broth; 1 clove garlic, minced; 0.75 tsp salt; 0.25 cups frozen peas and carrots (optional); 1 cups ripe tomatoes, seeded and finely diced; 0.25 cups white onion, finely diced; 0.25 cups fresh cilantro, chopped; 1 piece jalapeño, seeded and finely minced; 2 tbs fresh lime juice; 0.5 tsp salt; 4 piece large flour tortillas (10–12 inch); 1 cups shredded Monterey Jack or Mexican blend cheese; 0.5 cups sour cream or Mexican crema; 1 tbs cooking oil or butter (for toasting tortillas); 0.25 cups chopped cilantro (for garnish)

Inspired by La Popular Roseville

Time1h

Serves4

birria, chicken, or carnitas / refried beans / Mexican rice / pico de gallo

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Ingredients

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Burrito Filling (choose birria, chicken, or carnitas)

2 cups shredded birria (beef stew), or shredded cooked chicken, or shredded carnitas (pork)

3 tbs chipotle-adobo sauce (for birria/chicken) or pork cooking juices (for carnitas)

1 tsp Cumin

1 tsp kosher salt

1 tsp freshly ground black pepper

Refried Beans

2 cups cooked pinto beans (or canned, drained)

2 tbs lard or vegetable oil

1/4 cups white or yellow onion, minced

1 clove Garlic, minced

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/4 cups water or reserved bean liquid

Mexican Rice

1 cups long-grain white rice, rinsed until water runs clear

2 tbs Tuscany sunflower oil

1/2 cups tomato sauce or blended tomato

1 3/4 cups Chicken or vegetable broth

1 clove Garlic, minced

3/4 tsp Celtic sea salt

1/4 cups frozen peas and carrots (optional)

Pico de Gallo

1 cups ripe tomatoes, seeded and finely diced

1/4 cups white onion, finely diced

1/4 cups Fresh cilantro, chopped

1 piece jalapeño, seeded and finely minced

2 tbs Fresh lime juice

1/2 tsp Celtic sea salt

Assembly & Extras

4 piece large flour tortillas (10–12 inch)

1 cups shredded Monterey Jack or Mexican blend cheese

1/2 cups sour cream or Mexican crema

1 tbs cooking oil or butter (for toasting tortillas)

1/4 cups chopped cilantro (for garnish)

4 piece Lime wedges (for serving)

Method

Burrito Filling (choose birria, chicken, or carnitas)

Prepare filling

If using pre-cooked shredded meat (birria, chicken, or carnitas), warm 2 cups in a skillet over medium heat. Add 3 tablespoons chipotle-adobo sauce (or 3 tbsp cooking juices for carnitas) and stir. Season with 1 tsp cumin, 1 tsp kosher salt, and 1 tsp black pepper. Cook until heated through and slightly saucy, 4–6 minutes. Taste and adjust seasoning. Keep warm.

Refried Beans

Sauté aromatics

Heat 2 tablespoons lard or vegetable oil in a medium skillet over medium heat. Add 1/4 cup minced onion and 1 clove minced garlic; sauté until translucent and fragrant, about 2–3 minutes.

Add 2 cups cooked pinto beans to the skillet along with 1/2 teaspoon ground cumin and 1 teaspoon salt. Stir to combine.

Using a potato masher or the back of a spoon, mash the beans to desired consistency while adding up to 1/4 cup water or reserved bean liquid to loosen. Cook, stirring, until thick and creamy, 4–5 minutes. Keep warm.

Mexican Rice

Toast rice

Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add 1 cup rinsed long-grain rice and cook, stirring frequently, until rice is opaque and begins to smell nutty, about 4–5 minutes.

Stir in 1 clove minced garlic and cook 30 seconds. Add 1/2 cup tomato sauce and 1 3/4 cups chicken or vegetable broth and 3/4 teaspoon salt; bring to a simmer.

Reduce heat to low, cover, and simmer gently until liquid is absorbed and rice is tender, 15–18 minutes. If using, stir in 1/4 cup frozen peas and carrots in the last 3 minutes to heat through. Fluff with a fork and keep warm.

Pico de Gallo

Combine 1 cup diced tomatoes, 1/4 cup diced white onion, 1/4 cup chopped cilantro, and 1 minced jalapeño in a bowl. Add 2 tablespoons fresh lime juice and 1/2 teaspoon salt. Stir, taste, and adjust lime or salt as needed. Let rest 10 minutes at room temperature for flavors to meld.

Assembly & Extras

Warm tortillas

Warm 4 large flour tortillas on a dry skillet for 20–30 seconds per side or brush lightly with 1 tablespoon oil/butter and toast over medium heat until pliable and lightly golden.

Assemble each burrito: Lay a warm tortilla flat. Spread about 1/2 cup refried beans down the center. Top with 1/2 cup Mexican rice, 1/2 cup shredded filling (birria/chicken/carnitas), and 1/4 cup shredded cheese. Add 2 tablespoons pico de gallo and 1 tablespoon sour cream/crema. Sprinkle with a little chopped cilantro and a squeeze of lime if desired.

Fold burrito: fold the sides in, then roll tightly from the bottom to enclose filling. Place seam-side down on the skillet and toast over medium heat 1–2 minutes per side to seal and melt cheese.

Slice in half and serve immediately with extra pico de gallo, lime wedges, and any birria consommé if available.