Maldives Burrito Recipe

Preheat a skillet or comal over medium-high heat. Place tomatillos (halved if large), jalapeño, and onion quarters directly on the hot surface and char, turning occasionally, until softened and blistered in spots, about 6–8 minutes.

Transfer charred tomatillos, jalapeño (remove stem for less heat), and onion to a blender or food processor. Add cilantro, lime juice, and salt. Pulse until mostly smooth but slightly chunky, about 6–8 pulses. Taste and adjust salt or lime as needed. Refrigerate until ready to use.

In a small saucepan, warm the olive oil over medium heat. Add rinsed rice and stir to coat, toasting lightly for 1 minute.

Add broth, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork before serving.

Preheat oven to 425°F (220°C). Trim and slice mushrooms into 1/4–1/2-inch slices. Toss mushrooms with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin on a rimmed baking sheet in a single layer.

Roast mushrooms for 12–15 minutes, stirring once halfway, until browned and edges are slightly crisp. Remove from oven and keep warm.

In a large skillet over medium heat, melt 1 tablespoon butter. Add minced garlic and sauté 20–30 seconds until fragrant.

Add the packed spinach in batches, tossing until wilted. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove spinach from pan and squeeze excess moisture with a spatula or by pressing in a fine-mesh sieve; keep warm.

Crack eggs into a bowl, add milk, a pinch of salt (about 1/4 tsp) and 1/4 tsp black pepper. Whisk until thoroughly combined and slightly frothy.

In the same skillet used for spinach (wipe if needed) melt remaining 1 tablespoon butter over medium-low heat. Pour in eggs and let sit undisturbed for 10–15 seconds, then gently stir with a spatula, pulling curds from the edges to the center. Cook slowly, folding eggs until just set but still slightly creamy, about 2–3 minutes. Remove from heat early as they will continue to cook.

Warm tortillas: heat a dry skillet over medium heat and warm each flour tortilla 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes.

Lay a warm tortilla on a work surface. Spoon 1/4 cup yellow rice down the center (about 1/4 of the rice portion), then add an even portion of scrambled eggs (about 1/4 of the eggs), roasted mushrooms (about 2 oz), sautéed spinach (about 1 cup wilted), and 3/4 oz crumbled queso fresco.

Top with 1–2 tablespoons tomatillo salsa and a sprinkle of additional queso fresco if desired. Fold sides in, then roll tightly from one edge to form a burrito.

Repeat with remaining tortillas and fillings. If desired, sear assembled burritos seam-side down in a dry skillet over medium heat 1–2 minutes per side to crisp the exterior and seal.

Serve each burrito with remaining yellow rice on the side, lime wedges, and hot sauce if using.