Two Combination Burritos Recipe

Name: Mitla Cafes Two Combination Burritos Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 count flour tortillas (large, 10–12"); 1 cups cooked rice (preferably long-grain or Mexican-style); 1 cups refried beans; 1 cups meat — choice of shredded chicken, shredded beef (barbacoa), or seasoned ground beef; 1 cups shredded cheddar or Mexican blend cheese; 1 cups pico de gallo or chopped fresh salsa; 0.5 cups sour cream; 0.5 cups guacamole or sliced avocado; 1 cups shredded lettuce; 2 tbsp pickled jalapeños (optional); 2 tbsp hot sauce or salsa verde (optional); 1 tsp cooking oil or butter (for warming tortillas); 0.5 tsp salt; 0.25 tsp black pepper; 2 count lime wedges; 2 tbsp chopped cilantro; 1 cups tortilla chips

Inspired by Mitla Cafe

Time30m

Serves2

(Choice of Meat)

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Ingredients

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Burrito Filling (per 2 burritos)

2 count flour tortillas (large, 10–12")

1 cups cooked rice (preferably long-grain or Mexican-style)

1 cups Refried beans

1 cups meat — choice of shredded chicken, shredded beef (barbacoa), or seasoned ground beef

1 cups shredded cheddar or Mexican blend cheese

1 cups pico de gallo or chopped fresh salsa

1/2 cups Sour cream

1/2 cups guacamole or sliced avocado

1 cups shredded lettuce

2 tbsp pickled jalapeños (optional)

2 tbsp hot sauce or salsa verde (optional)

1 tsp cooking oil or butter (for warming tortillas)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional garnish / sides

2 count Lime wedges

2 tbsp chopped cilantro

1 cups tortilla chips

Method

Prepare components

Heat or prepare meat

If using pre-cooked shredded chicken or barbacoa, warm in a small saucepan over medium-low heat with 2–3 tablespoons of water or broth until heated through, about 4–6 minutes. If using seasoned ground beef, cook 1/2 lb ground beef in a skillet over medium heat until browned, drain excess fat, add 1/4 tsp salt and 1/8 tsp pepper and 2 tbsp tomato sauce or water and simmer 2–3 minutes. Keep the meat warm.

Heat refried beans

Place refried beans in a small saucepan or microwave-safe bowl. Warm gently over low heat with 1–2 tablespoons of water, stirring occasionally, until spreadable and hot, about 3–4 minutes. Season with a pinch of salt and pepper to taste.

Cook rice (if not already cooked)

If you do not have cooked rice, cook 1/2 cup uncooked long-grain rice according to package directions to yield about 1 cup cooked. Season lightly with 1/8 tsp salt. Let stand covered off heat for 5 minutes and fluff with fork.

Prepare extras

Make or portion pico de gallo, shred lettuce, measure sour cream and guacamole. If using pickled jalapeños, drain them. Grate cheese if not pre-shredded.

Assemble and warm tortillas

Lightly oil a nonstick skillet or griddle and warm over medium heat. Brush each tortilla lightly with oil or smear a little butter (about 1/2 tsp per tortilla) and warm 20–30 seconds per side until pliable and slightly browned in spots. Alternatively, wrap tortillas in a damp cloth and microwave 20–30 seconds to make pliable.

Place a warmed tortilla flat on a clean work surface.

Build each burrito (repeat for both)

Layer ingredients down the center of the tortilla in the following order: 1/2 cup warm refried beans spread into a 4–5" rectangle, then 1/2 cup cooked rice, then 1/2 cup of your chosen warm meat, 1/4 cup pico de gallo, 1/4 cup shredded cheese, 2 tbsp sour cream, 2 tbsp guacamole, and a small handful (1/2 cup) shredded lettuce. Add pickled jalapeños and hot sauce if desired. Leave about 1.5" clear at each short end and about 2" on the long edge closest to you.

To fold: fold the two short ends inward over the filling, then fold the edge closest to you over once, using your thumbs to keep the filling compact, and roll tightly away from you until sealed. Place seam-side down on a plate.

Finish and serve

Optional — crisp the burritos: heat the same skillet over medium-high heat and add a little oil. Place each burrito seam-side down and press gently with a spatula or a heavy skillet. Cook 1.5–2 minutes per side until golden-brown and slightly crisp, turning carefully.

Cut each burrito in half on the bias if desired, garnish with chopped cilantro and a lime wedge, and serve immediately with chips, extra salsa, or hot sauce.