Combo Burrito Recipe

Make marinade

In a bowl combine lime juice, olive oil, minced garlic, ground cumin, chili powder, smoked paprika, salt and black pepper. Split marinade if preparing both meats; add red pepper flakes to half reserved for spicy chicken.

Marinate carne asada

If using carne asada: place 0.5 lb thinly sliced steak in half of the marinade. Toss to coat, cover and refrigerate 15–30 minutes (or up to 2 hours).

Marinate spicy chicken

If using spicy chicken: place 0.5 lb chicken pieces in the portion of marinade with red pepper flakes. Toss to coat, cover and refrigerate 15–30 minutes (or up to 2 hours).

Cook proteins

Heat a skillet or grill over medium-high heat and add 1 tsp oil. For carne asada: sear steak pieces 2–3 minutes per side until browned and cooked to desired doneness; rest 5 minutes, then thinly slice. For chicken: cook pieces 4–6 minutes per side until internal temperature reaches 165°F (74°C); let rest 3–5 minutes and slice or shred. For black beans (if chosen as a primary filling): warm 1 cup cooked beans in a small pot with a pinch of salt and 1–2 tbsp water, gently mash a few beans for texture and heat through for 3–4 minutes.

Warm the 1/2 cup cooked rice in the microwave or on the stove until hot, fluff with fork.

If using additional black beans, warm 1/4 cup and drain excess liquid.

Prepare green chile: if using jarred roasted chile, chop and warm briefly in a small pan. If roasting fresh, char peppers on a hot flame or broiler until blackened, place in a bowl covered with plastic to steam 10 minutes, peel, remove seeds, and chop.

Prepare guacamole and sour cream: portion 1/4 cup guacamole and 2 tbsp sour cream per burrito (adjust to taste).

Warm tortillas: heat a dry skillet over medium-high and warm each tortilla 20–30 seconds per side until pliable, or wrap stacked tortillas in a damp paper towel and microwave 25–30 seconds.

Lay a warm tortilla flat. In the center, place 1/4 cup hot rice, then 1/4 cup of your chosen protein 1 (carne asada or chicken or 1/2 cup beans if that is a main), then add an equal portion of your chosen protein 2. If both chosen proteins are meats, total combined filling should be roughly 1/2 cup–3/4 cup. Spoon 1–2 tbsp warm black beans if using as an extra. Sprinkle 2 tbsp shredded cheese if desired.

Top the fillings with about 2 tbsp roasted green chile, 2 tbsp sour cream, and 1/4 cup guacamole (or adjust to taste). Add pico, pickled jalapeños, and cilantro if desired. Squeeze a wedge of lime over the fillings.

Fold burrito: fold the sides in toward the center, then fold the bottom up over the filling and roll tightly to close. Place seam side down to help seal.

Optional crisp: heat a skillet over medium with a light coating of oil or nonstick spray. Place seam-side down burrito in skillet and press gently with spatula; cook 1–2 minutes per side until golden and slightly crisp to help seal and warm through.

Slice in half if desired and serve immediately with extra green chile, sour cream, guacamole and lime wedges on the side.