Entree: United States – California – Mission Burrito (Large handheld flour tortilla filled with seasoned rice, beans, meat, cheese, and condiments, folded into a portable meal from San Francisco’s Mission District)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) skirt or flank steak, trimmed and thinly sliced
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 2 1/2 cups (600 ml) water or chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) salt for rice
- 1 can (15 oz (425 g)) black beans, drained and rinsed
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) chili powder
- 1/2 tsp (2.5 ml) salt for beans
- 4 large (10–12 in (25–30 cm)) flour tortillas, burrito-size
- 2 cups (480 ml) (8 oz (225 g)) shredded Monterey Jack or mild cheddar cheese
- 1 cup (240 g) prepared guacamole or 2 ripe avocados mashed with 1 tbsp (15 ml) lime juice and pinch salt
- 1/2 cup (120 g) sour cream
- 1 cup (150 g) pico de gallo or fresh tomato salsa
- 1 small white onion, finely chopped (about 1/2 cup (80 g))
- 2 cloves garlic, minced (about 2 tsp (10 ml))
- 1/2 cup (30 g) chopped fresh cilantro for garnish
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste

Show original ingredient measurements

- 1 lb (454 g) skirt or flank steak, trimmed and thinly sliced
- 1 1/2 cups (280 g) long-grain white rice, uncooked
- 2 1/2 cups (600 ml) water or chicken stock
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 1 tsp (5 ml) salt for rice
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) chili powder
- 1/2 tsp (2.5 ml) salt for beans
- 4 large (10–12 in / 25–30 cm) flour tortillas, burrito-size
- 2 cups (8 oz / 225 g) shredded Monterey Jack or mild cheddar cheese
- 1 cup (240 g) prepared guacamole or 2 ripe avocados mashed with 1 tbsp (15 ml) lime juice and pinch salt
- 1/2 cup (120 g) sour cream
- 1 cup (150 g) pico de gallo or fresh tomato salsa
- 1 small white onion, finely chopped (about 1/2 cup / 80 g)
- 2 cloves garlic, minced (about 2 tsp / 10 ml)
- 1/2 cup (30 g) chopped fresh cilantro for garnish
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

1. Marinate the steak: in a bowl combine 1 tbsp (15 ml) vegetable oil, 1 tbsp (15 ml) lime juice, 1/2 tsp (2.5 ml) salt, 1/4 tsp (1.25 ml) black pepper, and 1 clove minced garlic. Add the sliced steak, toss to coat, and let rest 20–30 minutes at room temperature or refrigerate up to 2 hours.
2. Cook the rice: rinse rice under cold water until water runs clear. In a saucepan, bring 2 1/2 cups (600 ml) water or stock and 1 tsp (5 ml) salt to a boil. Add rice, return to a simmer, cover, and cook 15–18 minutes until tender. Remove from heat, fluff with a fork, stir in 2 tbsp (30 ml) chopped cilantro and adjust seasoning.
3. Prepare beans: heat 1 tbsp (15 ml) oil in a small saucepan over medium heat, add remaining minced garlic and chopped onion, cook until translucent about 2–3 minutes. Add drained beans, 1 tsp (5 ml) ground cumin, 1/2 tsp (2.5 ml) chili powder, and 1/2 tsp (2.5 ml) salt; mash lightly with the back of a spoon and warm through 4–5 minutes. Adjust seasoning.
4. Sear the steak: heat a cast-iron skillet or grill pan over high heat until very hot. Add the marinated steak in a single layer and sear 2–3 minutes per side for medium-rare to medium, or longer to desired doneness. Let rest 5 minutes, then thinly slice against the grain.
5. Warm tortillas: wrap tortillas in foil and heat in a 350°F (175°C) oven for 8–10 minutes or warm individually in a dry skillet 20–30 seconds per side until pliable.
6. Assemble burritos: lay a warmed tortilla flat. In the center place about 3/4 cup (180 g) cilantro-lime rice, 1/2 cup (120 g) warmed beans, 3–4 oz (85–115 g) sliced steak, 1/2 cup (120 g) shredded cheese, 2 tbsp (30 g) guacamole, 2 tbsp (30 g) sour cream, and 1/4 cup (60 g) pico de gallo. Top with a sprinkle of chopped cilantro and a squeeze of lime.
7. Fold and seal: fold the bottom edge up over filling, fold in the sides, then roll tightly to form a sealed burrito. Optionally press seam-side down in a hot skillet for 1–2 minutes per side to seal and lightly crisp the tortilla.
8. Serve: cut in half and serve immediately with extra salsa, guacamole, and lime wedges.