Mexican-American · Free recipe
Mission-Style Burritos
Oversized flour tortillas are steamed until stretchy, then packed with chili-rubbed grilled steak, cilantro-lime rice, pinto beans, cheese, pico de gallo, and sour cream. A final sear in a dry skillet seals the seam and toasts the outside, and a snug foil wrap holds everything together.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Serves
- 4
- Level
- Medium
Method
-
Rub the steak with oil, chili powder, cumin, and 1 teaspoon salt and let it sit while you cook the rice.
-
Simmer the rice with 1 1/2 cups water and the remaining salt, covered, for 18 minutes; rest 5 minutes off the heat, then fluff with the lime zest, lime juice, and cilantro.
-
Grill or sear the steak over high heat for 4 to 5 minutes per side to about 130F for medium-rare, rest 10 minutes, and slice thinly against the grain before chopping into bite-size pieces.
-
Steam each tortilla in a covered skillet with a tablespoon of water, or microwave between damp paper towels for 30 seconds, until very soft and flexible.
-
Sprinkle cheese down the center first so it melts against the warm tortilla, then layer rice, drained beans, steak, pico de gallo, sour cream, and avocado.
-
Fold the sides in, then roll up from the bottom, pulling back firmly on the filling to keep it tight.
-
Toast the burritos seam-side down in a dry skillet over medium heat for 2 minutes per side, then wrap in foil and serve.
Zest note from the test kitchen
Drain the beans with a slotted spoon rather than pouring them on; extra bean liquid is the number one cause of burritos splitting open.
