Big Cat Burrito Recipe
Choice of: Birria, Adobo chicken, ground beef, pork belly, or chorizo; black beans, yellow rice, cabbage, salsa verde cruda, pico de gallo, cilantro
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Ingredients
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Protein Options
Base Ingredients
Salsas and Garnishes
Wraps
Method
Protein Preparation
- 1
Choose Your Protein
Select one of the following proteins: Birria, Adobo chicken, ground beef, pork belly, or chorizo. Cook the chosen protein according to your preference, ensuring it is fully cooked and flavorful.
Prepare Base Ingredients
- 2
Cook Black Beans
If using dried black beans, soak them overnight and then boil until tender. If using canned beans, simply rinse and drain them. Set aside.
- 3
Make Yellow Rice
Cook yellow rice according to package instructions. Typically, this involves simmering the rice in water or broth until all liquid is absorbed. Set aside.
- 4
Shred Cabbage
Finely shred the cabbage and set it aside for assembly.
Prepare Salsas and Garnishes
- 5
- 6
- 7
Chop Cilantro
Finely chop fresh cilantro leaves and set aside for garnish.
Assembling the Burrito
- 8
Warm Tortillas
Heat the large flour tortillas in a skillet or microwave until warm and pliable.
- 9
Fill the Burrito
On each tortilla, layer the cooked protein, black beans, yellow rice, shredded cabbage, salsa verde cruda, pico de gallo, and chopped cilantro.
- 10
Roll the Burrito
Fold in the sides of the tortilla and roll tightly from the bottom up to enclose the filling. Repeat with remaining tortillas.
- 11
Serve
Cut the burritos in half if desired and serve with additional salsa verde cruda and pico de gallo on the side.