Burrito Mojado Recipe

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice and 1/2 tsp salt in a bowl. Stir, taste and adjust salt or lime. Let sit at room temperature 10–15 minutes to meld.

Scoop avocado flesh into a blender or bowl. Add 1/4 cup sour cream, 1 tbsp lime juice, minced garlic and 1/2 tsp salt. Blend or mash until smooth. Add up to 2 tbsp water, 1 tbsp at a time, to reach a pourable, creamy sauce consistency. Chill until ready to use.

Whisk 1/2 cup sour cream with 1/2 tbsp lime juice and 1/8 tsp salt until smooth. Transfer to a squeeze bottle or small bowl for assembly.

If using store-bought sauce, pour into a small saucepan. Add 1 tsp oil and warm over medium-low heat until gently simmering, 3–5 minutes. If using tomatillo salsa verde, warm similarly. Keep warm on lowest heat, stirring occasionally.

Warm components

Heat cooked rice and beans until hot (microwave 1–2 minutes or warm in a skillet with a splash of water). Reheat meat in a skillet over medium heat until hot, about 3–5 minutes.

Warm tortillas: wrap tortillas in a damp kitchen towel and microwave 30–45 seconds, or heat individually in a dry skillet 20–30 seconds per side until pliable.

Assemble each burrito: lay a warmed tortilla on a flat surface. Spoon about 1/2 cup rice in the center, then 1/4 cup beans (or more to taste), and 4 oz (about 1/4 lb) of the chosen meat. Sprinkle about 1/4 cup shredded cheese over the hot filling so it melts slightly.

Add 2–3 tablespoons pico de gallo on top of the filling. Drizzle 1–2 tablespoons guac sauce and 1–2 tablespoons of the lime-sour cream over the pico. Fold the sides in and roll tightly to enclose the filling, seam side down. Repeat for remaining tortillas and fillings.

Place each rolled burrito seam-side down in a shallow baking dish. Pour warmed red or green sauce evenly over each burrito, using about 1/2 cup sauce per burrito (reserve any extra). Sprinkle remaining shredded cheese over the sauced burritos.

Bake: preheat oven to 375°F (190°C). Bake sauced burritos 12–15 minutes until sauce is bubbling and cheese is melted. For a slightly crisp top, broil 1–2 minutes watching closely.

Remove from oven. Let rest 2 minutes, then garnish with chopped cilantro, extra pico as desired, and a lime wedge. Serve hot, with any remaining guac sauce and sour cream on the side.