Burrito Supremo Recipe

Prepare ingredients

Finely chop the onion and mince the garlic. If using ground chicken, pat dry with paper towel to help browning.

Heat a large skillet over medium-high heat and add 1 tablespoon oil. When hot, add the chopped onion and sauté 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef or chicken to the skillet. Break up with a spatula and cook 6–8 minutes until browned and no longer pink (chicken may take a bit longer). Drain excess fat if necessary, leaving about 1 teaspoon in the pan for flavor.

Stir in chili powder, cumin, smoked paprika, dried oregano, 1 teaspoon salt, and 1 teaspoon black pepper. Cook 1 minute to toast the spices.

Add the tomato paste and cook 1 minute, stirring to coat the meat, then pour in 1 cup broth. Scrape any browned bits from the bottom of the pan and simmer 4–6 minutes until liquid is reduced and mixture is slightly saucy but not soupy. Taste and adjust seasoning.

Combine the diced tomatoes, 1/4 cup finely diced onion, chopped cilantro, minced jalapeño, 1 tablespoon lime juice, 1 teaspoon olive oil, and 1/2 teaspoon salt in a bowl. Stir to combine.

Let the salsa sit at room temperature for 10 minutes to meld flavors. If you prefer a warm salsa, briefly warm it in a small saucepan over low heat for 1–2 minutes, then remove from heat. Do not overcook or the tomatoes will break down completely.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

While rice cooks, warm a small skillet over medium heat with 1 teaspoon olive oil. Add the drained beans and 1/2 teaspoon cumin. Stir and cook 3–4 minutes until heated through. Season with a pinch of salt and a splash of water if too dry.

Warm the flour tortillas: heat a dry skillet over medium-high heat and warm each tortilla 15–20 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven 8–10 minutes.

Assemble each burrito: place a warmed tortilla on a flat surface. Spoon about 1/4 of the cooked rice down the center, then top with 1/4 of the meat mixture (about 1/2 cup), 1/4 cup warmed beans, 1/4 cup shredded cheese, a handful (about 1/2 cup) shredded lettuce, 3 tablespoons burrito salsa, 2 tablespoons diced tomato, and 2 tablespoons sour cream.

Fold the burrito: fold the sides in toward the center, then roll from one end to the other, tucking as you go to form a tight burrito. Repeat for remaining tortillas and fillings.

Optional finishing: place assembled burritos seam-side down in a hot skillet and press with a spatula 1–2 minutes per side to crisp and seal.

Serve: cut burritos in half if desired and serve immediately with remaining rice and beans on the side, plus extra sour cream and salsa as desired.