Burrito Loco Recipe

Marinate

If using chicken: pat dry and, if thick, slice horizontally to 1/2-inch thickness. If using steak: trim excess fat and, if very thick, slice thinly against the grain after cooking. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, cumin, chili powder, 1 tsp salt and 1/2 tsp pepper. Add the chicken breasts or steak and coat well. Marinate at room temperature 15 minutes or refrigerate 30 minutes to 2 hours.

Grill or Pan-sear

Heat a grill or heavy skillet (cast iron) over medium-high heat and brush with a little oil. For chicken: cook 5–6 minutes per side until internal temperature reaches 165°F (74°C). For skirt/flank steak: cook 3–5 minutes per side for medium-rare to medium depending on thickness (internal ~130–140°F / 54–60°C). Remove from heat and let rest 5 minutes, then slice the chicken or thinly slice the steak against the grain into bite-sized strips.

While the protein cooks (or immediately after), slice the onion into 1/4-inch strips and the bell peppers into similar-sized strips. Heat 1 tbs oil in a large skillet over medium-high heat. Add the onion and cook 2–3 minutes until beginning to soften, then add bell peppers. Season with 1/2 tsp salt and 1/4 tsp pepper. Sauté, stirring occasionally, until vegetables are tender-crisp and slightly charred at the edges, about 6–8 minutes.

Add sliced cooked chicken or steak to the skillet with the peppers and onions. Toss to combine and warm together 1–2 minutes so juices mingle. Level the mixture in the pan and lay American cheese slices over the top so they begin to melt (cover pan for 30–60 seconds to help melting) or briefly place under a broiler to melt the cheese.

Warm the flour tortillas wrapped in a damp towel in the microwave for 20–30 seconds or heat each on a dry skillet 15–20 seconds per side until pliable. Lay a tortilla flat and spoon about 1/2 cup Mexican rice down the center, followed by 1/3–1/2 cup refried beans, then 1/4 of the cheesy protein and vegetable mixture (about 3/4 cup). Spoon 1–2 tbs salsa verde and 1–2 tbs salsa roja over the filling. Add a dollop (about 2 tbs) of sour cream and 1/2 tbs chopped cilantro if using. Fold the sides in, then roll tightly from one end to form a burrito. Repeat for remaining tortillas.

Optional — crisp the burrito: heat a clean skillet over medium and place the seam side down to seal 1–2 minutes, then rotate and crisp other sides 1 minute each for a golden exterior.

Place each burrito on a plate and serve with remaining Mexican rice and refried beans on the side. Provide extra salsa verde, salsa roja, and sour cream for topping. Garnish with lime wedges and cilantro. Serve immediately.