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Restaurants›Mitla Cafe›Beef Or Chicken Burrito With Cheese And Sauce Recipe

Beef Or Chicken Burrito With Cheese And Sauce Recipe

Name: Mitla Cafes Beef Or Chicken Burrito With Cheese And Sauce Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs ground beef (80/20) or ground chicken; 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 2 tsp garlic cloves, minced; 1 tbs chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups water or low-sodium chicken/beef broth; 1 cups cooked white or brown rice; 1 cups black beans, drained and rinsed (or pinto beans); 1 cups shredded cheddar or Monterey Jack cheese; 0.25 cups sour cream; 2 tbs fresh cilantro, chopped; 1 each lime, cut into wedges; 4 each large flour tortillas (10–12 inch); 0.25 cups mayonnaise; 0.25 cups Greek yogurt or sour cream; 1 tsp adobo sauce from canned chipotles; 0.5 tsp chipotle in adobo, finely chopped (optional for heat); 1 tbs lime juice; 0.5 tsp honey or agave (optional, to balance); 0.25 tsp salt; 1 tsp butter or oil (for warm tortillas); 1 cups lettuce, shredded (optional); 0.5 cups tomato, diced (optional)

Inspired by Mitla Cafe

Time35m

Serves4

Make Beef Or Chicken Burrito With Cheese And Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Protein & Marinade

1 lbs ground beef (80/20) or ground chicken

1 tbs olive oil

1/2 cups yellow onion, finely diced

2 tsp Garlic cloves, minced

1 tbs Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups water or low-sodium chicken/beef broth

Beans & Rice (optional but recommended)

1 cups cooked white or brown rice

1 cups black beans, drained and rinsed (or pinto beans)

Cheese & Extras

1 cups shredded cheddar or Monterey Jack cheese

1/4 cups Sour cream

2 tbs Fresh cilantro, chopped

1 each Lime, cut into wedges

4 each large flour tortillas (10–12 inch)

Sauce (creamy chipotle-style)

1/4 cups Mayonnaise

1/4 cups Greek yogurt or sour cream

1 tsp adobo sauce from canned chipotles

1/2 tsp chipotle in adobo, finely chopped (optional for heat)

1 tbs ReaLime juice

1/2 tsp honey or agave (optional, to balance)

1/4 tsp Celtic sea salt

To Assemble & Finish

1 tsp butter or oil (for warm tortillas)

1 cups lettuce, shredded (optional)

1/2 cups tomato, diced (optional)

Method

Protein & Marinade

Prepare and cook protein

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef or ground chicken, breaking it up with a spatula. Cook until browned (beef) or cooked through (chicken), about 6–8 minutes. Drain excess fat if using beef, leaving about 1 teaspoon in the pan.

Season

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Pour in 1/4 cup water or broth, scraping up any browned bits. Simmer 2–3 minutes until the liquid mostly evaporates and the spices coat the meat. Taste and adjust seasoning.

Beans & Rice (optional but recommended)

Warm the cooked rice and beans together in a small saucepan over low heat for 3–4 minutes, stirring occasionally. If dry, add 1–2 tablespoons water. Season with a pinch of salt and a little cumin if desired. Keep warm until assembly.

Sauce (creamy chipotle-style)

Make the sauce

In a small bowl combine 1/4 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 1 teaspoon adobo sauce, 1/2 teaspoon finely chopped chipotle (optional), 1 tablespoon lime juice, 1/2 teaspoon honey, and 1/4 teaspoon salt. Whisk until smooth. Taste and add more adobo or chopped chipotle for heat, or more honey to balance. Refrigerate until ready to use.

Cheese & Extras

Grate or measure the shredded cheese and chop cilantro. Slice lime into wedges and prepare any optional lettuce and tomato.

To Assemble & Finish

Warm tortillas

Warm tortillas one at a time in a dry skillet over medium heat for about 20–30 seconds per side until pliable, or brush lightly with 1 teaspoon butter or oil and warm for 15–20 seconds per side. Keep wrapped in a clean towel to stay warm.

Assemble burritos

Place one warm tortilla on a flat surface. Spoon about 1/4 cup cooked rice in the center, then 1/4 cup black beans, and 1/4 of the seasoned meat (about 4 ounces). Top with 1/4 cup shredded cheese, a drizzle of the chipotle sauce (about 1–2 tablespoons), a spoonful of sour cream if using, some shredded lettuce, diced tomato, and a sprinkle of chopped cilantro. Squeeze a little lime juice over the filling.

Fold burrito

Fold the bottom edge up over the filling, fold the sides in toward the center, then roll tightly to form a sealed burrito. Place seam-side down on the skillet and press lightly for 30–60 seconds to seal and crisp the outside, turning once.

Repeat with remaining tortillas and fillings. Serve hot with extra chipotle sauce and lime wedges on the side.