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Sombrero Burrito Recipe

Name: Vito's Sombrero Burrito Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef (80/20); 1 cup yellow onion, finely diced; 3 cloves garlic cloves, minced; 1 cup tomato sauce; 1 cup diced tomatoes (canned, drained); 1 cup kidney beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 tbs chipotle in adobo, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 cup beef broth or water; 1 tbs vegetable oil; 1 cup long-grain white rice, rinsed; 1.5 cups water; 0.5 tsp salt; 0.25 cup fresh cilantro, chopped; 2 tbs fresh lime juice; 1 tsp unsalted butter; 4 each large flour tortillas (10–12 inch); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack or Mexican blend; 2 cups romaine lettuce, shredded; 0.5 cup sour cream; 0.5 cup salsa roja or pico de gallo; 0.25 cup pickled jalapeños, sliced; 1 each avocado, sliced; 0.25 cup fresh cilantro leaves (for garnish)

Inspired by Vito's

Time55m

Serves4

Make Sombrero Burrito Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burrito filling

1 lb ground beef (80/20)

1 cup yellow onion, finely diced

3 cloves Garlic cloves, minced

1 cup Tomato sauce

1 cup diced tomatoes (canned, drained)

1 cup kidney beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 tbs chipotle in adobo, minced

1 tsp Ground cumin

1 tsp Chili powder

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp black pepper

1/2 cup beef broth or water

1 tbs Tuscany sunflower oil

Cilantro-lime rice

1 cup long-grain white rice, rinsed

1 1/2 cups water

1/2 tsp Celtic sea salt

1/4 cup Fresh cilantro, chopped

2 tbs Fresh lime juice

1 tsp Unsalted butter

Toppings & extras

4 each large flour tortillas (10–12 inch)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack or Mexican blend

2 cups romaine lettuce, shredded

1/2 cup Sour cream

1/2 cup salsa roja or pico de gallo

1/4 cup pickled jalapeños, sliced

1 each avocado, sliced

1/4 cup fresh cilantro leaves (for garnish)

2 each Lime wedges

2 tbs hot sauce (optional)

Optional crema

1/2 cup Mexican crema or sour cream

1/2 tsp lime zest

1/8 tsp Celtic sea salt

Method

Burrito filling

Brown the beef

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, break it up with a spoon, and cook until no longer pink, about 6–8 minutes.

Season and simmer

Drain excess fat if desired, leaving about 1 tablespoon in the pan. Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Add the minced chipotle in adobo, tomato sauce, diced tomatoes, corn, and kidney beans. Pour in 1/2 cup beef broth (or water), bring to a simmer, then reduce heat to medium-low and cook, uncovered, 8–10 minutes until slightly thickened and flavors meld. Taste and adjust seasoning.

Cilantro-lime rice

Cook the rice

In a small saucepan combine the rinsed rice, 1.5 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and keep covered 5 minutes.

Finish the rice

Fluff the rice with a fork, stir in 1 teaspoon butter, the chopped cilantro, and 2 tablespoons lime juice. Adjust salt or lime to taste and keep warm until assembly.

Toppings & assembly

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes. Keeping them warm prevents cracking when folding.

Prepare crema (optional)

If using, whisk together 1/2 cup crema (or sour cream) with 1/2 teaspoon lime zest and 1/8 teaspoon salt until smooth. Place in a squeeze bottle or small bowl for drizzling.

Assemble each Sombrero Burrito

Lay a warm tortilla flat. Spoon about 1/2 cup cilantro-lime rice down the center. Top with 1/2 cup of the beef-and-bean filling. Sprinkle about 1/4 cup shredded cheddar and 1/4 cup shredded Monterey Jack over the hot filling so it melts slightly. Add a handful (about 1/2 cup) shredded romaine, 2–3 tablespoons salsa or pico de gallo, 1–2 tablespoons sour cream (or a drizzle of crema), a few slices of avocado, and 1 tablespoon pickled jalapeños. Garnish with cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Fold burrito

Fold the sides of the tortilla toward the center, then fold the bottom up over the filling and roll tightly to close. To seal and crisp, place seam-side down on a preheated skillet over medium heat and cook 1–2 minutes per side until lightly golden and sealed (press gently with a spatula).

Serving

Serve each Sombrero Burrito hot with extra salsa, lime wedges, and crema or sour cream on the side. Leftover filling and rice keep well refrigerated for up to 3 days.