Sergio’s Burrito Recipe

Marinate and slice

If using chicken thighs, pat dry and slice into 1/2-inch strips. If using flank steak, slice thinly across the grain. In a bowl combine 2 tbs olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Add the sliced protein, toss to coat, and let sit 15–30 minutes (or up to 2 hours refrigerated).

Grill or sear

Heat a large skillet or grill pan over medium-high heat until very hot. Add a small drizzle of oil if using a skillet. Add the marinated chicken or steak in a single layer (work in batches if needed). Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and nicely browned; cook steak 2–4 minutes per side for medium (adjust to desired doneness). Remove to a plate and let rest 5 minutes, then slice any larger pieces into bite-size strips.

While the protein marinates, place 1 tbs butter or oil in a small saucepan over medium heat. Add 1 cup rinsed long-grain rice and toast 1–2 minutes, stirring, until slightly translucent. Add 2 cups water and 1/2 tsp salt, bring to a boil, then lower heat to a simmer, cover, and cook 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in 1 tsp lime zest if using.

In a small saucepan over medium heat combine the drained 15 oz black beans, 1/4 cup water or broth, 1/2 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt. Simmer gently 6–8 minutes until heated through and slightly thickened, mashing a few spoonfuls against the side of the pan for a creamier texture. Keep warm.

Make a roux

In a small saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes, whisking constantly, until bubbly and lightly golden (this cooks out the raw flour taste).

Finish sauce

Slowly whisk in 1 cup whole milk, stirring to remove lumps. Continue to cook and whisk until the sauce thickens and coats the back of a spoon, 3–5 minutes. Reduce heat to low, remove from direct heat and stir in 1 cup shredded sharp cheddar a handful at a time until smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp ground mustard. Stir in 1 tsp minced jalapeño or a small amount of chipotle in adobo if you want heat. Keep warm on the lowest setting, stirring occasionally.

Warm tortillas: wrap 4 large flour tortillas in a damp kitchen towel and microwave 30–45 seconds until pliable, or warm individually in a hot dry skillet 15–20 seconds per side.

Assemble: Lay a warmed tortilla flat. Spoon 1/4 cup rice down the center, followed by 1/4 cup warmed beans, 1/4 of the cooked sliced chicken or steak (about 4 oz), a small handful (about 1/2 cup) shredded lettuce, 1/4 cup diced tomatoes, 2 tbs diced onion, a sprinkle of chopped cilantro and 1 tbs sour cream if using. Spoon 2–3 tbs warm cheese sauce over the top of the filling.

Fold: Fold the sides of the tortilla in toward the center, then roll from the bottom up to form a tight burrito. Place seam-side down and, if desired, press lightly on a preheated skillet for 1–2 minutes per side to seal and add a light crisp.

Serve: Cut each burrito in half if desired and serve immediately with extra cheese sauce on the side, remaining rice and beans, and lime wedges.