Any Burro Recipe

Rice

Rinse 2 cups of long-grain white rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 4 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook for about 15-18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and fluff with a fork.

Beans

If using canned beans, drain and rinse 2 cups of pinto beans. In a saucepan, heat 1 teaspoon of oil over medium heat, add beans, and simmer for 5-7 minutes. Season with a pinch of salt. If using dried beans, ensure they are fully cooked and tender before proceeding.

Protein

Season 1.5 cups of carne asada or grilled chicken with a light pinch of salt, pepper, and 1/2 teaspoon cumin. Grill or skillet-sear until cooked through, then let rest 3-5 minutes before slicing into bite-sized strips.

Toppings prep

Prepare pico de gallo by dicing 2 medium tomatoes, 1 small onion, 1 jalapeño (seeds removed, to taste), and a handful of cilantro. Mix with the juice of 1 lime and salt to taste. In a separate bowl, mash 2 ripe avocados with 1 tablespoon lime juice and a pinch of salt to make guacamole. If using corn, cook or thaw 1 cup of kernels.

Cheese and lettuce prep

Shred 2 cups lettuce. Have 1 cup shredded cheddar cheese ready for topping.

Tortillas and assembly

Warm 8 flour tortillas in a dry skillet or microwave wrapped in a damp towel for 20-30 seconds until pliable. If desired, lightly toast for extra flavor. Have the sliced protein and toppings ready for assembly.

Assemble plates

To each plate, start with a base of rice (about 3/4 cup per serving), add a scoop of beans, and a portion of protein. Top with shredded lettuce, cheddar cheese, pico de gallo, guacamole, sour cream, and corn. Finish with cilantro and a lime wedge on the side. Serve the tortillas on the side or wrap to form burritos as desired.