Burrito Mojado Recipe

Prepare meat

If using carne asada: season 1 lb steak with 1/2 tsp salt and 1/4 tsp black pepper, cook in a hot skillet with 1 tbs vegetable oil over medium-high heat about 3–4 minutes per side until browned, then rest 5 minutes and slice thin. If using shredded chicken: simmer 1 lb boneless chicken in salted water or broth 15–20 minutes until cooked through, shred with forks and toss with 1/4 tsp salt and 1/4 tsp pepper. If using carnitas: heat pre-cooked carnitas until warmed and slightly crisp in a skillet 4–5 minutes. Keep cooked meat warm.

Prepare rice and beans

Warm 2 cups cooked Mexican-style rice in a saucepan or microwave. Warm 1 cup cooked beans in a small pot over low heat until heated through; season with 1/4 tsp salt if needed and a splash of water to loosen.

Prep aromatics and avocado

Finely dice 1/2 cup white onion and chop 1/4 cup fresh cilantro; place in a bowl and set aside. Halve and pit the avocado, scoop out flesh and slice or dice; sprinkle with a little lime juice if using to prevent browning.

Assemble burritos

Warm tortillas in a dry skillet 10–20 seconds per side or microwave 20–30 seconds covered with a damp towel. Lay one tortilla on a work surface. In the center, place about 1/2 cup rice, 1/4 cup beans, 3–4 oz (about 1/4 lb) of the chosen meat, 2 tbs diced onion and cilantro, 1/4 cup shredded cheese, 1–2 tbs sour cream, and slices of 1/4 of the avocado. Fold the sides in, then roll tightly into a burrito. Repeat to make 4 burritos.

Make roux: in a small saucepan over medium heat, heat 2 tbs vegetable oil. Whisk in 2 tbs flour and cook for 1–2 minutes until lightly browned, stirring constantly.

Add spices: whisk in 1 tbs chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp onion powder and cook 30 seconds to bloom the spices.

Add liquids: slowly whisk in 1 cup tomato sauce and 1 cup chicken or vegetable broth until smooth. Bring to a simmer, reduce heat to low, and cook 5–7 minutes until slightly thickened. Stir in 1 tsp apple cider vinegar, 1/2 tsp salt, and 1/4 tsp sugar (if desired). Taste and adjust salt or spice.

Moisten burritos: place assembled burritos seam-side down in a baking dish just large enough to hold them. Pour about 1/2 to 3/4 cup of the warm red sauce evenly over the top of the 4 burritos so they are mostly covered (use more or less depending on desired sauciness).

Bake (optional): preheat oven to 375°F (190°C). Bake the sauced burritos 10–12 minutes until heated through and sauce is bubbling slightly. If you prefer a slightly crisp top, remove from oven and broil 1–2 minutes, watching carefully. Alternatively, skip baking and serve immediately with warm sauce poured over.

Garnish and serve: sprinkle 1/4 cup crumbled queso fresco or extra shredded cheese over the burritos, add dollops of remaining sour cream if desired, top with sliced radishes, pickled jalapeños and remaining cilantro/onion mix. Serve with lime wedges on the side.

Notes: adjust fillings quantities per burrito if making more or fewer than 4. Keep sauce warm and reheat gently if needed. All components in ingredients are used in the directions.