Burrito 19.99 Recipe

If using al pastor

Heat 1 tablespoon oil in a large skillet or griddle over medium-high heat. Add 1 lb thinly sliced al pastor and spread into an even layer. Cook, undisturbed, 2–3 minutes to brown, then stir and continue cooking 3–5 minutes until edges are crisp and pork is cooked through. Season with 1/4 tsp salt and a pinch of pepper. Keep warm.

If using carne asada

If steak is raw, season both sides with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp cumin. Heat 1 tablespoon oil in a skillet or grill pan over high heat. Sear steak 3–4 minutes per side for medium (adjust to thickness). Rest 5 minutes, then slice thinly against the grain. Keep warm.

If using pollo asado

If chicken raw, marinate ahead (optional) or season 1 lb chicken with 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp cumin and 1 tbsp oil. Grill or pan-sear over medium-high heat until internal temperature reaches 165°F (about 6–8 minutes per side depending on thickness). Rest 5 minutes and slice thinly. Keep warm.

If using carnitas

If using pre-made carnitas, warm gently in a skillet over medium heat with 1 tablespoon oil until edges crisp, about 4–6 minutes, stirring occasionally. If making from raw pork, braise until tender and shred (not covered here). Keep warm.

If using chorizo

Crumble 1 lb fresh Mexican chorizo into a skillet over medium heat (no extra oil usually needed). Break up and cook 6–8 minutes until fully cooked and browned. Drain excess fat if desired. Keep warm.

Warm the cooked Mexican-style rice in a microwave or skillet with a splash of water (about 1–2 minutes) until hot, fluff with fork.

Warm the cooked beans in a small pot over low-medium heat with 1/4 tsp salt and a pinch of cumin; mash slightly with the back of a spoon for a spreadable consistency, or leave whole if preferred.

Prepare toppings: combine diced onion and chopped cilantro in a small bowl (for optional mix-in). If using pico de gallo, ensure it is drained slightly. Make guacamole or slice avocado. Cut lime into wedges.

Warm tortillas: heat a dry skillet over medium-high and warm each large flour tortilla 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm and soft.

Lay a warmed flour tortilla flat on a work surface. In the center of the tortilla, layer: 1/2 cup warmed rice, 1/4–1/3 cup warmed beans, about 4 oz (1/4 lb) of your chosen protein, 1/4 cup shredded cheese, 2 tablespoons pico de gallo, 2 tablespoons shredded lettuce, 1–2 tablespoons guacamole or sliced avocado, 1 tablespoon sour cream, and a sprinkle of diced onion and cilantro. Add pickled jalapeños to taste (about 1–2 tsp) and a squeeze of lime juice.

To fold: fold the bottom edge up over the filling, fold both sides in toward the center, then roll tightly away from you to form a compact burrito. Tuck ends under as you finish to seal.

Optional crisping: place seam-side down on a hot skillet or griddle with 1 tsp oil or butter and press gently. Cook 1–2 minutes per side until tortilla is golden and cheese inside melts.

Cut burrito in half if desired, serve immediately with lime wedges, mild and hot salsa on the side, and extra sour cream or hot sauce as desired.