Burrito Recipe

Marinate (if using chicken or carne asada)

Whisk together olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, black pepper, and lime juice in a bowl. Reserve about 2 tablespoons of the marinade to toss with cooked meat later. Add your chosen protein (chicken diced or carne asada slices) and toss to coat. Marinate 15–30 minutes (can do up to 2 hours in fridge). If using ground beef, skip marinating and season while cooking.

Cook chicken or steak

Heat a large skillet or grill over medium-high heat. Add a small drizzle of oil to the skillet if needed. For chicken: cook diced chicken in a single layer 6–8 minutes, stirring occasionally, until fully cooked (internal 165°F / 74°C). For carne asada: cook thin steak slices 3–5 minutes, stirring/turning until browned and cooked through. Remove from heat and toss with the reserved 2 tablespoons marinade. Keep warm.

Cook ground beef

If you chose ground beef: heat a large skillet over medium-high heat, add the raw ground beef, and break up with a spatula. Sprinkle 1/2 teaspoon of the cumin, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt/pepper to taste. Cook 6–8 minutes until browned and no longer pink. Drain excess fat and keep warm.

Rinse rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, and 1 tsp salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, stir in chopped cilantro and lime zest/juice. Keep covered and warm.

Preheat oven and bake frozen french fries according to package directions (usually 425°F / 220°C for 18–22 minutes), or deep-fry in oil heated to 350°F / 175°C for 3–4 minutes until golden and crisp. Season with salt immediately after cooking. Keep warm.

Warm tortillas: wrap tortillas in a damp paper towel and microwave 30–45 seconds, or warm individually in a dry skillet 15–20 seconds per side over medium heat until pliable.

Assemble burritos: place a warmed tortilla on a work surface. In the center, layer about 1/2 cup cooked rice, 1/3–1/2 cup of your chosen protein (chicken, beef, or carne asada), a small handful (about 1/3 cup) of fries, 1/4 cup shredded cheese, 2 tablespoons salsa, 2 tablespoons sour cream, and a small handful of shredded lettuce and diced tomatoes. Add pickled jalapeños if desired. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Optional crisping: place assembled burritos seam-side down in a preheated skillet over medium heat and cook 1–2 minutes per side to seal and crisp the tortilla.

Cut burritos in half if desired. Garnish with chopped cilantro and serve with lime wedges on the side. Offer soda or fruit juice chilled as preferred.