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Restaurants›Mitla Cafe›Two Meat Burritos Recipe

Two Meat Burritos Recipe

Name: Mitla Cafes Two Meat Burritos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 count large flour tortillas; 1 cups shredded Monterey Jack or cheddar cheese; 4 tbs sour cream; 6 tbs salsa; 2 tbs fresh cilantro (optional, chopped); 12 oz boneless skinless chicken breast or thighs; 1 tbs olive oil; 0.5 count onion (small, finely chopped); 1 tsp garlic (minced); 0.5 cups chicken broth or water; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs lime juice; 10 oz lean ground beef (80/20 or 85/15); 1 tsp olive oil; 0.5 count onion (small, finely chopped); 1 tsp garlic (minced); 1 tbs tomato paste; 0.75 tsp ground cumin; 0.75 tsp chili powder; 0.5 tsp oregano (dried); 2 tbs beef broth or water; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups rice (cooked, warm); 0.25 cups black or pinto beans (rinsed, warmed); 1 tbs pickled jalapeños

Inspired by Mitla Cafe

Time35m

Serves2

Make Two Meat Burritos 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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Tortillas & assembly

2 count large flour tortillas

1 cups shredded Monterey Jack or cheddar cheese

4 tbs Sour cream

6 tbs salsa

2 tbs fresh cilantro (optional, chopped)

Protein A — seasoned shredded chicken

12 oz boneless skinless chicken breast or thighs

1 tbs olive oil

1/2 count onion (small, finely chopped)

1 tsp Garlic (minced)

1/2 cups chicken broth or water

1 tsp Ground cumin

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLime juice

Protein B — seasoned ground beef

10 oz lean ground beef (80/20 or 85/15)

1 tsp olive oil

1/2 count onion (small, finely chopped)

1 tsp Garlic (minced)

1 tbs tomato paste

3/4 tsp Ground cumin

3/4 tsp Chili powder

1/2 tsp oregano (dried)

2 tbs beef broth or water

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional add-ins (per burrito)

1/2 cups rice (cooked, warm)

1/4 cups black or pinto beans (rinsed, warmed)

1 tbs pickled jalapeños

Method

Protein A — seasoned shredded chicken

Cook and shred chicken

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1/2 finely chopped onion and cook 2–3 minutes until softened. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Push onion and garlic to the side, add the raw 12 oz chicken breasts or thighs and sear 2 minutes per side just to color.

Sprinkle 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper over the chicken. Pour in 1/2 cup chicken broth (or water), cover, reduce heat to low and simmer 10–12 minutes until chicken reaches 165°F (or is cooked through). Remove chicken to a plate and let rest 3–4 minutes.

Using two forks, shred the chicken in the skillet or on the plate. Return shredded chicken to the pan with the softened onions and any remaining cooking liquid. Stir in 1 tablespoon lime juice, adjust seasoning to taste, and warm through 1–2 minutes. Keep covered off heat until assembly.

Protein B — seasoned ground beef

Heat 1 teaspoon olive oil in a separate skillet over medium-high heat. Add 1/2 finely chopped onion and cook 2–3 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds.

Add 10 oz ground beef to the skillet. Break up with a spoon and cook 4–6 minutes until browned with no pink remaining.

Stir in 1 tablespoon tomato paste, 2 tablespoons beef broth (or water), 3/4 teaspoon ground cumin, 3/4 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium-low and simmer 3–4 minutes until sauce thickens and flavors meld. Taste and adjust salt/seasoning. Keep warm until assembly.

Tortillas & assembly

Warm the tortillas: heat a dry skillet over medium for 30–45 seconds per side, or wrap tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Warming makes them pliable and less likely to tear.

Lay a warm tortilla flat. In the center, place half of the fillings for each burrito: about 1/4 cup shredded chicken and 1/4 cup seasoned ground beef per tortilla (adjust to preference), plus 1/4 cup cooked rice and 2 tablespoons warmed beans if using.

Top the fillings with 1/2 cup shredded cheese divided between the two (about 1/4 cup each), 2 tablespoons sour cream per burrito, 3 tablespoons salsa per burrito, and pickled jalapeños and chopped cilantro if desired.

Fold the burrito: fold the bottom edge up over the filling, fold both sides in, then roll tightly away from you to enclose. Place seam-side down on the skillet and toast 1–2 minutes per side over medium heat to seal and crisp slightly.

Slice each burrito in half if desired and serve hot with extra salsa and sour cream on the side.