Burritos Méxicano Recipe

Toast and simmer rice

Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until edges become translucent. Add minced garlic and cook 30 seconds. Stir in tomato paste until evenly coating the rice. Pour in 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make quick refried beans

In a medium skillet, heat 1 tablespoon lard or vegetable oil over medium heat. Add 1/2 cup finely chopped onion and sauté until soft and translucent, about 4–5 minutes. Add drained pinto beans, 1/4 cup water or broth, 1/2 tsp ground cumin, and 1/2 tsp salt. Cook 3–4 minutes to heat through. Mash with a potato masher or back of a spoon to your preferred texture; add more water/broth (1–2 tbs) if too thick. Keep warm on low.

Cook aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 cup finely chopped yellow onion and sauté 3–4 minutes until softened. Add minced garlic (3 cloves) and cook 30 seconds until fragrant.

Brown the beef

Add 1 lb ground beef to the skillet. Break up with a spoon and cook until no longer pink, about 6–8 minutes. Drain excess fat if desired, leaving about 1 tablespoon for flavor.

Season and simmer

Return skillet to medium heat. Sprinkle in 2 tsp cumin, 1 tbs chili powder, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1 tsp black pepper. Stir to coat the meat and toast the spices 1 minute. Add 1 cup tomato sauce and 1 cup beef or chicken broth, stir, and bring to a gentle simmer. Reduce heat to low and simmer uncovered 8–10 minutes until slightly thickened. Taste and adjust salt/pepper. Keep warm.

Warm tortillas

Warm a large skillet or griddle over medium heat. Lightly brush each flour tortilla with a little of the 2 tablespoons cooking oil (or heat plain) and warm 20–30 seconds per side until pliable and lightly golden. Stack wrapped in a clean towel to keep warm while assembling.

Assemble burritos

Lay a warm tortilla flat. In the center, spread 2–3 tablespoons refried beans, then add 1/3 to 1/2 cup Mexican rice, 1/3 to 1/2 cup seasoned beef, a handful (about 2 tablespoons) shredded cheese so it melts, some shredded lettuce (about 1/3 cup), 2 tablespoons diced tomatoes, a few pickled jalapeño slices, a spoonful of salsa (about 1 tablespoon), and a dollop (1 tablespoon) sour cream. Sprinkle with chopped cilantro and squeeze a little lime if desired.

Fold and finish

To fold: fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to close. Place seam-side down in the skillet and press gently; cook 1–2 minutes per side over medium heat to seal and get a light crisp exterior. Repeat with remaining tortillas and filling.

Serve

Slice each burrito in half (optional) and serve hot with extra salsa, lime wedges, and remaining sour cream on the side.