Burrito Recipe

Marinate (for asada or chicken)

Combine 2 tbs olive oil, 2 tbs lime juice, 2 minced garlic cloves, 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp dried oregano in a bowl. Add your choice of flank steak or chicken thighs and coat well. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Prepare pork for carnitas

Cut pork shoulder into 1.5-inch cubes. In a heavy pot combine pork, 1 tbs olive oil, 1 tsp salt, 1 tsp cumin, 1 minced garlic clove and 2 tbs water. Bring to a simmer, then cook uncovered on low, stirring occasionally, until the pork is very tender and edges are crisp, about 1.5–2 hours. Shred with forks and return to the pot to crisp in its rendered fat for 10–15 minutes over medium-high heat.

Prepare al pastor

Mix 1 tbs achiote paste or chili powder with 2 tbs lime juice, 1 tbs olive oil, 1 minced garlic clove, 1 tsp oregano and 1 tsp salt. Marinate thinly sliced pork shoulder or skirt for at least 1 hour, best overnight. Cook slices on a hot grill or skillet, turning until charred edges appear and cooked through, 6–10 minutes.

Cook asada or chicken

Heat a heavy skillet or grill over high heat until very hot. Remove meat from marinade and let excess drip off. For flank steak (asada): grill or sear 3–4 minutes per side for medium-rare to medium (adjust to thickness). Rest 5–10 minutes, then thinly slice against the grain. For chicken thighs: cook 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice or shred.

Rinse 1 cup rice under cold water until water runs clear. In a medium pot, heat 1 tsp vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes. Add 2 cups water, 1 tsp salt and optional 2 tbs tomato sauce or chopped tomato. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork.

In a small saucepan, heat 1 tsp butter or oil over medium heat. Sauté 1 tbs finely chopped onion until translucent, about 2–3 minutes. Add 1 minced garlic clove and 1 tsp cumin; cook 30 seconds. Add 1 cup drained cooked beans and 2 tbs water or reserved bean liquid. Simmer 4–6 minutes, mashing some of the beans with the back of a spoon for a slightly creamy texture. Season with 1 tsp salt to taste. Keep warm.

Warm tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 15–20 seconds per side until pliable and lightly charred in spots, or wrap stack in foil and warm in a 300°F (150°C) oven for 10 minutes.

Assemble burritos: Lay a warm tortilla flat. In the center place 1/4 cup cooked rice, 1/4 cup beans, 3–4 oz sliced meat (adjust amount per appetite), 2 tbs shredded cheese, a spoonful (about 1 tbs) of sour cream, 1–2 tbs salsa and 2 tbs chopped onion-cilantro mix (combine equal parts onion and cilantro). Add a few slices of avocado or 2 tbs guacamole if using. Squeeze a little lime over the filling.

Fold burrito: Fold the sides toward the center, then fold the bottom up over the filling and roll tightly away from you, tucking as you go to form a sealed burrito. Place seam-side down on the skillet and press or grill 1–2 minutes per side to seal and crisp slightly.

Serve: Cut in half if desired and serve with extra salsa, lime wedges and any remaining toppings.