Burrito Bandera Recipe

Marinate the protein

In a medium bowl combine olive oil, lime juice, minced garlic, ground cumin, chili powder, kosher salt and black pepper. Add the sliced chicken thighs or steak and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

Grill or sear

Heat a grill or heavy skillet over medium-high heat. Add a light drizzle of oil or spray. For chicken: cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). For steak: sear 2–4 minutes per side for medium depending on thickness. Let rest 5 minutes, then slice thinly across the grain (if steak) or shred/chop chicken into bite-sized pieces.

Cook the rice

In a small saucepan heat 1 tablespoon vegetable oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Add rinsed rice and toast for 1 minute, then add 2 cups broth and 1/2 teaspoon salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit covered 5 minutes; fluff with a fork.

Prepare beans & onions

While rice cooks, combine drained beans and 1/2 cup finely chopped onion in a small saucepan over low heat. Warm gently for 3–5 minutes, stirring occasionally, until heated through. Season with a pinch of salt and pepper to taste. Keep warm until assembly.

Prepare or warm salsa verde

If using store-bought salsa verde, transfer 3/4 cup to a small bowl and set aside. If making quick homemade: combine 6–8 tomatillos (roasted or boiled), 1 small jalapeño (seeded to reduce heat), 1/4 cup chopped onion, 1 clove garlic, 1/4 cup cilantro, 1 tablespoon lime juice and salt to taste; blend until smooth.

Warm enchilada sauce and queso

Place 1/2 cup enchilada sauce and 1/2 cup queso in separate small saucepans or microwave-safe bowls. Warm gently until pourable (about 1–2 minutes in microwave or low heat on stovetop), stirring to smooth. Keep warm.

Warm tortillas

Warm the flour tortillas for pliability: wrap in a damp paper towel and microwave 20–30 seconds or heat briefly in a dry skillet 20 seconds per side. Keep wrapped to stay warm.

Assemble burritos

Lay a warm tortilla flat. Spoon about 1/4 cup cooked rice in the center, then 1/4 cup warmed beans and onions, followed by 3–4 ounces sliced grilled chicken or steak (about 3/4 cup). Top with 1–2 tablespoons salsa verde, a drizzle of enchilada sauce (about 1–2 tablespoons), and 2 tablespoons cheese dip. Sprinkle 2 tablespoons shredded cheese over the top. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas and fillings.

Finish & garnish

Optional: place assembled burritos seam-side down in a heated skillet or panini press for 1–2 minutes per side to seal and warm through. Transfer to plates, spoon additional salsa verde, enchilada sauce and queso over the top as desired. Garnish with sliced avocado, a sprinkle of chopped cilantro and lime wedges on the side. Serve immediately.