Mercadito Burrito Recipe

Warm tortillas: stack tortillas and wrap in foil. Place in a 300°F/150°C oven for 10 minutes, or heat individually on a dry skillet 20–30 seconds per side until pliable.

Heat rice: if using leftover or refrigerated rice, reheat with a splash (1–2 tbs) water in a covered skillet over medium-low heat until steaming, fluff with fork.

Warm black beans: place drained beans in a small saucepan over medium heat with 1–2 tbs water, 1/4 tsp salt and a pinch of pepper. Simmer, stirring occasionally, about 5–7 minutes until hot. Mash slightly with the back of a spoon if you prefer a creamier texture.

Marinate

Pat chicken dry and cut into 1/2-inch strips. In a bowl combine 1 tbs olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper and 1 tbs lime juice. Toss chicken with marinade and let sit 10–15 minutes at room temperature (or up to 2 hours refrigerated).

Cook

Heat a large skillet over medium-high heat. Add 1 tbs oil if skillet is dry. Add chicken in a single layer and cook without moving 3–4 minutes to get a sear, then stir and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C). Remove from heat and let rest 3 minutes, then slice/ shred to preferred size.

Marinate

Pat steak dry. In a bowl combine 1 tbs olive oil, cumin, chili powder, garlic powder, salt, pepper and 1 tbs lime juice. Rub mixture over both sides of steak and let rest at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Cook

Heat a heavy skillet or grill pan over high heat until very hot. Add steak and cook 3–4 minutes per side for medium-rare (adjust for thickness). Remove and rest 5–7 minutes, then slice thinly across the grain into bite-sized strips.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), 2 tbs lime juice and 1/2 tsp salt in a bowl. Stir, taste and adjust salt or lime. Let sit 10 minutes to allow flavors to meld.

Prepare avocado: slice or mash the avocado with a pinch of salt and a squeeze of lime to prevent browning.

Build burrito: lay warm tortilla flat. In the center place about 1/2 cup rice, 1/3–1/2 cup warmed black beans, 3–4 oz cooked protein (chicken or steak), 2–3 tbs pico de gallo, 2 tbs shredded cheese, 1–2 tbs sour cream and slices or 1/4 mashed avocado. Sprinkle with chopped cilantro and a squeeze of lime.

Fold burrito: fold bottom up over filling, fold sides in, then roll tightly to close. If desired, brown seam-side down in a dry skillet 1–2 minutes per side to seal and add crispness.

For frozen fries: bake or air-fry according to package directions until golden and crisp; season with salt immediately.

For fresh fries: preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbs oil and 1 tsp salt on a sheet pan in a single layer. Roast 25–30 minutes, flipping halfway, until golden and crisp. Alternatively, deep-fry in 350°F (175°C) oil until golden, drain on paper towels and salt.

Assemble salad: toss mixed greens, cherry tomatoes and cucumber in a bowl. Drizzle with 2 tbs vinaigrette, season with salt and pepper, toss lightly and serve immediately alongside the burrito.