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Restaurants›Taco Libre North St. Augustine›Burrito Supreme Recipe

Burrito Supreme Recipe

Name: Taco Libre North St. Augustines Burrito Supreme Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 0.5 cup yellow onion, finely diced; 2 tsp garlic, minced; 2 tbs tomato paste; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp paprika; 0.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup beef or chicken broth; 1 tbs vegetable oil; 1 cup canned refried beans; 2 tbs water or broth; 0.25 tsp salt; 1 tsp melted butter or lard; 1 cup long-grain white rice, rinsed; 1.5 cup water; 0.25 cup tomato sauce; 1 tsp vegetable oil; 0.5 tsp salt; 1 tsp lime juice (optional); 4 each large flour tortillas (10-12"); 1.5 cup shredded cheddar cheese; 2 cups shredded romaine lettuce; 1 cup diced tomatoes; 2 tbs pickled jalapeños, sliced; 0.5 cup sour cream; 0.75 cup salsa or pico de gallo; 2 tbs chopped cilantro (optional)

Inspired by Taco Libre North St. Augustine

Time50m

Serves4

Make Burrito Supreme Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Taco Meat

1 lb ground beef (80/20)

1/2 cup yellow onion, finely diced

2 tsp Garlic, minced

2 tbs tomato paste

2 tsp Chili powder

1 tsp Ground cumin

1 tsp Watkins paprika

1/2 tsp Dried oregano

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup beef or chicken broth

1 tbs Tuscany sunflower oil

Refried Beans

1 cup canned refried beans

2 tbs Water or broth

1/4 tsp Celtic sea salt

1 tsp melted butter or lard

Rice

1 cup long-grain white rice, rinsed

1 1/2 cup water

1/4 cup Tomato sauce

1 tsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

1 tsp lime juice (optional)

Toppings & Assembly

4 each large flour tortillas (10-12")

1 1/2 cup shredded cheddar cheese

2 cups shredded romaine lettuce

1 cup Diced Tomatoes

2 tbs pickled jalapeños, sliced

1/2 cup Sour cream

3/4 cup salsa or pico de gallo

2 tbs chopped cilantro (optional)

4 each Lime wedges (for serving)

1 tsp cooking spray or extra oil (for warming tortillas)

Method

Taco Meat

Sauté aromatics and brown beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When hot, add the diced onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula, and cook 6–8 minutes until browned and no pink remains.

Season and simmer

Drain excess fat if necessary, leaving about a tablespoon in the pan. Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook 1 minute to toast the spices. Pour in 1/2 cup broth, stir to combine, reduce heat to low, and simmer gently 5 minutes until slightly thickened. Taste and adjust seasoning. Keep warm while you finish other components.

Refried Beans

Place 1 cup canned refried beans in a small saucepan over low heat. Add 2 tablespoons water or broth and 1 teaspoon melted butter (or lard). Stir continuously until warmed through and smooth, about 3–5 minutes. Add 1/4 teaspoon salt, taste, and adjust. Keep warm; if too thick, add a splash more water.

Rice

Cook rice

In a small saucepan, heat 1 teaspoon oil over medium heat. Add the rinsed rice and stir to coat, toasting briefly 1 minute. Add 1 1/2 cups water, 1/4 cup tomato sauce, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes.

Fluff and finish

Fluff rice with a fork and stir in 1 teaspoon lime juice if using. Keep covered and warm until assembly.

Toppings & Assembly

Warm tortillas

Warm a dry skillet or griddle over medium heat. Lightly brush or spray each flour tortilla with a little oil and warm 20–30 seconds per side until pliable and slightly golden. Stack and wrap in a clean towel to keep warm.

Assemble burritos

Lay one warm tortilla on a flat surface. Spread about 1/4 cup warmed refried beans down the center in a line. Top with 1/3 cup cooked taco meat, about 1/4 cup cooked rice, 1/4 cup shredded cheese, a small handful (about 1/2 cup) shredded lettuce, and 2 tablespoons diced tomatoes. Add a spoonful (about 2 tablespoons) salsa, a dollop (about 1 tablespoon) sour cream, and a sprinkle of pickled jalapeños and cilantro if using.

Fold and finish

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Place seam-side down on the warm skillet and press gently for 30–45 seconds per side to seal and melt the cheese. Repeat with remaining tortillas and fillings.

Serve

Slice burritos in half if desired and serve immediately with lime wedges and extra salsa or sour cream on the side.