Burrito Supreme Recipe

Prepare ingredients

Peel and finely dice the onion. Mince the garlic. If using shredded ranchera chicken, have it warmed and shredded; if using ground beef, proceed to cook it.

Cook ground beef option

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. Add diced onion and sauté 3–4 minutes until translucent. Add minced garlic and sauté 30 seconds. Add the ground beef, breaking it up with a spatula. Cook 6–8 minutes until browned and no pink remains. Drain excess fat if necessary.

Season meat

Stir in the tomato sauce (1 cup), ground cumin (1 tsp), chili powder (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Add the drained cooked beans (1.5 cups) and reduce heat to low. Simmer 5–7 minutes until sauce thickens slightly and flavors meld. Taste and adjust salt/seasoning.

Ranchera chicken alternative

If using ranchera chicken instead of ground beef: in the skillet, heat 1 tbs oil, sauté onion and garlic until soft, add shredded cooked chicken, 1 cup ranchera sauce (or salsa roja) and the same seasonings (cumin, chili powder, salt, pepper). Stir in the beans and simmer 4–5 minutes to warm and coat chicken. Keep both fillings warm if preparing both options for choice.

Warm tortillas

Warm large flour tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap stack in foil and heat in a 300°F (150°C) oven for 8–10 minutes.

Prepare the toppings while the filling simmers: shred lettuce, dice tomatoes, measure out sour cream, guacamole and shredded cheese. Keep chilled until assembly.

If you want melted cheese inside the burrito, place a warm tortilla on a plate, spoon 1/4 of the beef-or-chicken-and-bean filling down the center, sprinkle about 1/4 cup shredded cheese on top to melt, then proceed to add other toppings.

To assemble one Burrito Supreme: lay a warm tortilla flat. Spoon about 3/4 to 1 cup of the filling (meat and beans mixture) down the center, leaving 2 inches at each end. Top with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 2 tbs sour cream, 3 tbs guacamole, and 1/4 cup shredded cheese.

Fold the sides of the tortilla in over the filling, then roll from the bottom up tightly to enclose the filling. Place seam-side down on the skillet for 30–60 seconds to seal and lightly crisp the seam, if desired.

Reheat Mexican rice and refried beans if needed. Spoon about 1/2 cup rice and 1/3–1/2 cup refried beans alongside each burrito when plating.

Garnish the burrito with a sprinkle of cilantro and serve with lime wedges. Offer extra sour cream, guacamole and salsa on the side.