Photo: Horacio Cambeiro · CC BY-SA 4.0
Burrito
A Mexican/Tex-Mex meal in hand — a big flour tortilla wrapped tightly around rice, beans, seasoned meat, cheese, vegetables, and salsa. Fill it your way; hearty, generous, and portable.
Ingredients
- Flour tortillas · large, burrito-size4
- Beef or chicken · or pork, sliced300 g
- Rice · or Mexican rice1.5 cups
- Kidney/black beans · cooked or canned, can mash1 cup
- Cheddar/Monterey Jack · shredded1 cup
- Lettuce, tomato, onion · shredded1 handful
- Sour cream, guacamole · to taste
- Salsa0.5 cup
- Meat seasoning
- Cumin1 tsp
- Paprika1 tsp
- Chili powder0.5 tsp
- Garlic powder, salt, pepper · a pinch
- Olive oil1 tbsp
Steps
- ⏲ 2 min
Slice the meat and season with cumin, paprika, chili, garlic powder, salt, and pepper.
- ⏲ 5 min
Sear the meat in oil over high heat until cooked. Warm the beans, or lightly mash them.
- ⏲ 1 min
Warm the tortillas in a dry pan or microwave so they fold without cracking.
- ⏲ 2 min
Down the center of each tortilla, layer rice, beans, meat, cheese, vegetables, then salsa, sour cream, and guacamole. Don't overfill.
- ⏲ 1 min
Fold in the two sides first, then roll up tightly from the bottom to shape the burrito.
- ⏲ 2 min
Sear seam-side down in a pan to seal so it doesn't unroll. Cut in half to serve.
Tips & Variations
Variations
- Breakfast burrito: Fill with scrambled egg, bacon, and potato.
- Burrito bowl: Skip the tortilla and serve it all in a bowl.
- Vegetarian: Beans, roasted vegetables, and plenty of guacamole instead of meat.
- Chimichanga: Deep-fry the whole burrito until crisp.
Tips
- Don't overfill or it won't roll — fill it about 80%.
- Warm the tortilla so it folds without cracking.
- Season the rice and beans so the whole thing tastes good.
- Sear it seam-side down at the end to seal so it won't burst.
- Go easy on wet fillings (tomato, salsa) so it doesn't get soggy.
The basics behind this dish
- Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
- Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
- Knife Skills: Grip, Cuts, and Why Size MattersHow you hold the knife matters more than how fast you cut. The pinch grip, the claw hand, and why uniform size is a cooking decision rather than a cosmetic one.
More of the same kind
More from this country
Mexican →
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