Burrito Tricolor Recipe

Toast chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles, turning constantly, 20–30 seconds per side until fragrant but not burned. Remove and set aside.

Soak chiles

Place toasted chiles in a bowl and cover with 250 ml hot water. Let soak 15 minutes until softened. Reserve soaking liquid.

Make chile sauce

In a blender add softened chiles (drained leaving some soaking liquid), chipotle, quartered tomato, quartered onion, garlic, cumin, oregano, 1 tsp salt and 1/2 tsp black pepper. Blend to a smooth paste, adding 2–4 tbs of the chile soaking liquid to reach a pourable consistency.

Sear beef

Season the chuck roast with remaining 1 tsp salt and 1/2 tsp black pepper. In a large Dutch oven, heat 1 tbs vegetable oil over medium-high heat. Sear roast 3–4 minutes per side until browned. Remove and set aside.

Braise

Reduce heat to medium. Pour the chile sauce into the Dutch oven and cook 2–3 minutes to deepen flavors. Return roast to pot, add broth and bay leaf. Bring to a simmer, cover, and either transfer to a 150°C oven for 3 hours or simmer gently on the stovetop for 2.5–3 hours until meat pulls apart easily.

Shred

Remove roast and let rest 10 minutes. Shred with two forks and stir back into the braising liquid to keep moist. Adjust salt to taste. Keep warm until assembly.

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add diced onion and 1 minced garlic clove; sauté 2–3 minutes until translucent. Add drained black beans, 1/2 tsp ground cumin, 1/2 tsp salt and 1 tbs lime juice. Cook, stirring, 4–5 minutes until heated through and slightly broken down (use back of spoon to mash some beans for a creamy texture). Stir in cooked white rice and warm for another 2 minutes. Keep warm.

Halve and pit the avocados. Scoop flesh into a bowl and coarsely mash with a fork. Add 1 tbs lime juice, 2 tsp minced red onion, 2 tbs chopped cilantro, 1/2 tsp salt and optional 1/2 minced jalapeño. Taste and adjust salt or lime. Cover with plastic wrap pressed to surface to prevent browning.

Combine 2 diced tomatoes, 1/2 small diced white onion, 2 tbs chopped cilantro, 1/2 minced jalapeño, 1 tbs lime juice and 1/2 tsp salt in a bowl. Mix and let sit 10 minutes for flavors to meld.

If using store-bought salsas, taste and adjust seasoning. Warm the salsas gently in small pans or microwave briefly so they’re not cold when plated. Keep each salsa separate for topping the assembled burrito.

Warm tortillas in a dry skillet 20–30 seconds per side or wrapped in a damp towel in the microwave 30 seconds so they’re pliable.

For each burrito: place a warmed tortilla on a work surface. In the center layer 1/2 cup shredded beef, 1/2 cup black bean & rice mixture, 2–3 tbs guacamole, 2–3 tbs pico de gallo and 1/4 cup shredded cheese.

Fold sides over filling then roll tightly from one edge to form a burrito. Repeat for remaining tortillas.

Place burritos seam-side down on a hot skillet or griddle over medium heat and press lightly, 1–2 minutes per side until golden and cheese is melted.

To serve the 'tricolor' topping: place burrito on a plate and spoon approximately 2 tbs salsa roja down one third of the burrito, 2 tbs salsa verde down the second third, and 1 tbs smoky chipotle salsa down the remaining third. Garnish with chopped cilantro and a lime wedge. Serve remaining salsas on the side.