Mission-Style Burrito
A jumbo flour tortilla wrapped tight around rice, beans, meat, and salsa, born in San Francisco's Mission District in the 1960s-70s.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Comal or griddle
- •Aluminum foil
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 32
- carbs
- 82
- protein
- 38
- calories
- 780
Instructions
- 1
Grill the carne asada (marinated steak) over high heat. Chop it into bite-sized pieces.
- 2
Warm the tortillas on a dry comal (flat griddle) until soft and bendable.
- 3
Lay a tortilla flat. Spread the rice down the center.
- 4
Layer the beans, meat, cheese, salsa, onion, cilantro, and avocado on top.
- 5
Fold in the sides. Roll tightly from the bottom up, tucking the ingredients in as you go.
- 6
Wrap the burrito tightly in foil to hold its shape.
- 7
Cut in half right through the foil and serve immediately.
Chef's tips
Steam the tortilla briefly before filling so it softens and will not tear. Do not overfill it, and wrap tightly in foil so it stays together.
Storage
Wrap tightly and refrigerate up to 2 days.
Reheating
Unwrap the foil partially and microwave 2-3 minutes, or pan-sear in a dry skillet to crisp the tortilla.
Common mistakes to avoid
- •Overfilling the tortilla so it cannot roll closed
- •Skipping the warming step, which causes the cold tortilla to crack
Serving suggestions
Cooked Mission-Style Burrito?
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