Entree: United States – California – Mission Burrito

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) carne asada (skirt or flank steak), thinly sliced
- 2 tbsp (30 ml) olive oil, plus extra for grill/pan
- 2 tbsp (30 ml) lime juice (from about 1 lime)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) chili powder
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper

Cilantro-lime rice
- 1 cup (200 g) long-grain white rice, uncooked
- 2 cups (480 ml) water
- 1 tbsp (15 ml) vegetable oil
- 1/2 tsp (2 g) salt
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (15 ml) lime juice

Pinto beans (refried-style)
- 2 cans (15 oz / 425 g each) pinto beans, drained (reserve liquid)
- 1 tbsp (15 ml) vegetable oil
- 1/4 cup (40 g) finely chopped yellow onion
- 1 clove garlic, minced
- 1/2 tsp (2 g) ground cumin
- 1/2 tsp (2 g) chili powder
- Salt to taste
- 2–4 tbsp (30–60 ml) reserved bean liquid or water, to loosen

Pico de gallo
- 2 medium tomatoes, seeded and diced (about 10 oz / 280 g)
- 1/4 cup (40 g) finely chopped white onion
- 1 jalapeño, seeded and minced (optional)
- 2 tbsp (8 g) chopped cilantro
- 1 tbsp (15 ml) lime juice
- Salt to taste

Guacamole
- 2 ripe avocados (about 10–12 oz / 280–340 g total)
- 1 tbsp (15 ml) lime juice
- 1/8 tsp (0.5 g) salt
- 1 tbsp (8 g) chopped cilantro (optional)

Other fillings and assembly
- 4 extra-large flour tortillas, 10–12 in (25–30 cm) each
- 2 cups (200 g) shredded Monterey Jack or cheddar (or blend)
- 1 cup (240 g) sour cream
- 1 cup (60 g) shredded iceberg lettuce (optional)
- Hot sauce or salsa roja, for serving
- Aluminum foil, for wrapping

Instructions

Short Description:
A very large, assembly-style burrito from San Francisco's Mission District filled with cilantro-lime rice, seasoned pinto beans, grilled carne asada, cheese, pico, guacamole, and sour cream, all wrapped in a large flour tortilla. Built to be a complete, hand-held main course.

Regional Notes:
This Mission District variation is characterized by its oversized 10–12" flour tortillas and the combination of rice, beans, meat, cheese, salsa and creamy toppings folded into a single packed wrap. Unlike smaller regional burritos, the Mission Burrito emphasizes volume and a mix of textures and flavors in each bite.

1. Marinate the steak: In a bowl combine 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lime juice, 2 minced garlic cloves, 1 tsp (5 g) cumin, 1 tsp (2 g) chili powder, 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Toss the thinly sliced carne asada in the marinade and let sit 20–30 minutes at room temperature (or up to 2 hours refrigerated).
2. Cook the rice: Rinse 1 cup (200 g) rice until water runs clear. In a small pot heat 1 tbsp (15 ml) vegetable oil over medium heat, add rice and toast briefly, then add 2 cups (480 ml) water and 1/2 tsp (2 g) salt. Bring to a boil, reduce to low, cover and simmer 18 minutes. Remove from heat, let sit 5 minutes, fluff with fork and stir in 2 tbsp (8 g) chopped cilantro and 1 tbsp (15 ml) lime juice.
3. Prepare the beans: In a medium skillet heat 1 tbsp (15 ml) vegetable oil over medium heat, sauté 1/4 cup (40 g) chopped onion until translucent, add 1 minced garlic clove and cook 30 seconds. Add the drained pinto beans, 1/2 tsp (2 g) cumin, 1/2 tsp (2 g) chili powder and 2–4 tbsp (30–60 ml) reserved bean liquid or water. Simmer 5–8 minutes, then mash lightly with a fork or potato masher to a spreadable consistency; season with salt to taste. Keep warm.
4. Make pico and guacamole: Combine diced tomatoes, 1/4 cup (40 g) onion, minced jalapeño, 2 tbsp (8 g) cilantro and 1 tbsp (15 ml) lime juice for pico; season with salt. For guacamole, mash 2 avocados with 1 tbsp (15 ml) lime juice, 1/8 tsp (0.5 g) salt and 1 tbsp (8 g) cilantro if using. Keep both chilled until assembly.
5. Cook the carne asada: Preheat a grill or heavy skillet to high. Lightly oil the grill grates or pan. Cook the marinated steak slices in batches, 2–4 minutes per side depending on thickness, until nicely charred and medium-rare to medium; avoid overcrowding. Transfer to a cutting board, let rest 5 minutes, then slice across the grain into bite-sized pieces.
6. Warm the tortillas: Wrap tortillas in foil and warm in a 300°F (150°C) oven for 10–12 minutes, or heat one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable.
7. Assemble the burritos: Lay a warmed tortilla flat. Spread about 1/2 cup (120 g) refried-style pinto beans in a strip down the center, then add 3/4 cup (150–180 g) cilantro-lime rice, followed by 4 oz (115 g) cooked carne asada, 1/2 cup (50 g) shredded cheese, 1/4 cup (60 g) pico de gallo, 1/4 cup (60 g) guacamole, and 2 tbsp (30 g) sour cream. Add a small handful of shredded lettuce if desired—leave about 1.5 inches (4 cm) clear at each end.
8. Fold and finish: Fold the sides of the tortilla inwards over the filling, then roll tightly from one end to the other, sealing seam-side down. Wrap each burrito in foil. For a light crisp, place foil-wrapped burritos seam-side down on a hot skillet or grill for 1–2 minutes per side to toast.
9. Serve: Serve each Mission Burrito whole or halved, with extra salsa, hot sauce, and lime wedges on the side. Unwrap as you eat; these are large, filling main-course burritos intended for one person each (4 servings).