Burrito De La Casa Recipe

Warm tortillas

Wrap tortillas in a damp clean kitchen towel and microwave on high for 30–45 seconds until pliable OR warm directly over a low gas flame or in a hot skillet for 10–15 seconds per side. Keep wrapped to stay warm and soft until assembly.

To assemble each burrito: lay one warm tortilla flat. Spoon 3 tablespoons of cooked rice down the center, then 1/3 cup of the protein, 2 tablespoons black beans and corn mixture, 2 tablespoons pico de gallo, a handful (about 1/4–1/3 cup) shredded lettuce, 2 tablespoons cheese, 1 tablespoon chipotle mayo, and any desired optional add-ins. Fold the sides in, then roll tightly from one end to the other to form a sealed burrito. Serve with a lime wedge and extra salsa on the side.

Season and marinate

In a medium bowl combine the olive oil, ground cumin, chili powder, smoked paprika, garlic powder, kosher salt, black pepper, and lime juice. Add the chicken strips and toss to coat evenly. Let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Cook the chicken

Heat a large skillet over medium-high heat until hot. Add 1 teaspoon oil if pan is dry. Add the chicken strips in a single layer (work in batches if needed) and cook 3–4 minutes per side until browned and cooked through (internal temp 165°F / 74°C). Remove to a plate and let rest 3 minutes, then roughly chop into bite-sized pieces if needed for easier wrapping.

If you prefer pork: substitute 1 lb pork shoulder or carnitas, season the same, and cook until internal temp 145°F (let rest). For steak: use flank or skirt steak, increase cooking time to 3–5 minutes per side depending on thickness. For vegetarian: substitute 1 cup extra black beans and roasted vegetables; toss with the same seasonings and sauté 4–5 minutes.

Cook rice

Rinse 1/2 cup rice under cold water until water runs mostly clear. In a small saucepan combine rinsed rice, 1 cup water, 1 teaspoon vegetable oil and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes; fluff with a fork. Optionally stir in 1 teaspoon lime juice and 1 tablespoon chopped cilantro for extra flavor.

Prepare beans and vegetables

In a small bowl combine drained black beans, corn, and diced tomato. Season with a pinch of salt and a squeeze of lime if desired. If you like the corn warm, sauté the corn 2–3 minutes in the skillet used for protein to pick up flavor before combining.

If making quick chipotle mayo: blend 1/4 cup mayonnaise with 1 teaspoon adobo sauce from canned chipotles (or 1 finely chopped chipotle) and 1/4 teaspoon lime juice. Adjust heat to taste with more adobo sauce or hot sauce. Keep refrigerated until assembly.

Have pico de gallo and hot sauce ready in small bowls for easy assembly and to place on the side as the menu indicates.

Offer pickled jalapeños, guacamole and queso fresco to customers; add to burrito at assembly step as desired. For guacamole, mash 1 ripe avocado with a pinch of salt and a squeeze of lime and portion 1/4 cup per burrito.

Optionally toast assembled burrito in a clean skillet or panini press for 1–2 minutes per side to crisp the exterior and melt the cheese. Serve hot with two sides (suggested: tortilla chips & salsa, or seasoned fries; each side not detailed in this recipe) and a drink. Provide lime wedge and extra salsa/hot sauce on the side.