Burrito Campesino Recipe

Cook rice

Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan bring 2 cups water to a boil with 1/2 tsp salt and 1 tsp butter or oil. Add the rinsed rice, stir once, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and stir in chopped cilantro if using.

Prep vegetables and toppings: shred lettuce, dice tomato, halve limes, measure sour cream and guacamole so they are ready to assemble.

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 chopped onion and 1 minced garlic clove and sauté 1–2 minutes until softened. Add the 300 g diced chicken pieces and season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, until chicken is cooked through and golden at the edges, about 6–8 minutes.

Warm beans

Stir in 200 g drained beans to the chicken, reduce heat to medium, and cook 2–3 minutes until beans are heated through and flavors combine. Taste and adjust salt/pepper if needed. Remove from heat.

Warm tortilla

Warm one 10–12 inch tortilla in a dry skillet over medium heat 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F/150°C oven for 5–7 minutes.

Assemble chicken burrito

Place the warm tortilla on a plate. In the center layer half of the chicken-and-bean mixture, about 1/2 cup shredded lettuce, 1/4 cup diced tomato, 2 tbsp sour cream and 2 tbsp guacamole. Squeeze a little lime if desired. Fold in the sides of the tortilla and roll tightly from one edge to enclose the filling. Repeat warming and assembling for a second chicken burrito if serving more guests (this recipe makes one chicken burrito as described).

Cook beef

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the other 1/2 chopped onion and 1 minced garlic clove and sauté 1–2 minutes. Add 250 g ground beef and break up with a spoon. Stir in 1 tsp ground cumin, 1 tsp chili powder, 3/4 tsp salt and 1/4 tsp black pepper. Cook until beef is browned and cooked through, about 6–8 minutes. Drain any excess fat if necessary.

Warm beans

Stir 200 g drained beans into the cooked beef, reduce heat to medium and cook 2–3 minutes until beans are warmed and combined. Taste and adjust seasoning. Remove from heat.

Warm tortilla

Warm one 10–12 inch tortilla in a dry skillet over medium heat 20–30 seconds per side or in the oven as above.

Assemble beef burrito

Place the warm tortilla on a plate. Add half of the beef-and-bean mixture to the center, then top with about 1/2 cup shredded lettuce, 1/4 cup diced tomato, 2 tbsp sour cream and 2 tbsp guacamole. Fold in sides and roll tightly to enclose. Repeat warming/assembling if making a second beef burrito (this recipe makes one beef burrito as described).

Optional crisp: if you prefer a crisp exterior, heat a dry skillet over medium and place each assembled burrito seam-side down for 1–2 minutes per side until golden and sealed.

Plate two burritos (one chicken, one beef) with a scoop of rice on the side. Top burritos with additional shredded lettuce, diced tomato, a dollop of sour cream and guacamole as desired. Serve with lime wedges.