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Characterized by its whopping size, when compared to other types of burrito, mission burrito is made up of a tortilla filled with Mexican rice, beans, either carne asada (grilled and sliced beef), al pastor (spit-grilled pork), or offal, like beef tongue and beef brain, onions, cilantro, and salsa, either mild, just tomatoes and onions, or hot, with added jalapeños. The addition of sour cream, guacamole, and cheese turns the regular mission burrito into a "super" burrito. When done assembling the burrito, it is crucial to wrap it in tin foil as that helps hold it together. Although perfect on its own, it is a common practice to top the burrito with salsa in between each bite.
PREP 50min
COOK 1h 10min
RESTING 25min
READY IN 2h 25min
4.2
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What sets this burrito apart and grants it its "super" title are the rich layers of guacamole, creamy cheese, and velvety sour cream enveloped within. The meticulous melding of hearty rice and beans, sizzling skirt steak, refreshing pico de gallo, and lush guacamole provides a multi-dimensional taste experience. Accompanied by a hint of spice from jalapeños and the tang of lime juice, every bite becomes a luxurious taste adventure. It was crafted by Eric L. Schawaroch, associate professor at the Culinary Insitute of America, inspired by the original one from Taquria Le Cumbre, the birthplace of Mission-style burrito.
1 cup (180g) pinto or black beans, soaked overnight
1 oz (30 ml) oil
1/4 cup (25g) onion, minced
1 garlic clove, minced
water, as needed
1/4 bunch scallions, chopped
1 tsp fresh thyme, chopped
salt and black pepper, to taste
5 oz (150g) long-grain rice
3 ripe avocados
1 fresh plum tomato, diced small
1 jalapeño pepper, seeded, minced
1 tbsp cilantro, chopped
1/2 red onion, diced small to equal 1/4 cup
1 lime, juiced
salt, Tabasco, large grind black pepper, to taste
6 plum tomatoes, seeded, medium dice
1/4 cup (20g) onion, small dice
1 jalapeño pepper, seeded, minced
1 tbsp cilantro, chopped
1 lime, juiced
salt, to taste
1 lb (450g) skirt steak
1/4 cup (30g) shredded Monterey jack cheese
rice and beans
guacamole
pico de gallo
1 oz (30g) sour cream
1/4 head iceberg lettuce, shredded
4 flour tortillas (12-inch/30 cm)
First, sauté the onions and garlic, then add the beans and pour in enough water so the beans are covered by an inch (2.5 cm). Simmer until beans are cooked, at which point, add the scallions and thyme, and simmer for an extra five minutes. Add salt and pepper, if needed. Store in a warm place until ready to use.
Add the rice, one quart (950 ml) of water, and salt into a pot, then boil until the rice is cooked. Drain, season with salt, and mix into the beans.
Place the red onions in a bowl of cold water and let soak for 20 minutes. Then, strain and rinse.
Peel the avocados and chop into medium-sized dice.
Combine all the ingredients in a bowl and mix well, then mash the avocados to get a chunky mass.
Mix everything together in a bowl, then refrigerate until ready to use.
Grill or sauté the steak until done to your liking. Let the meat rest for 5 minutes, then dice.
Steam the tortillas to make them easily bendable. Alternatively, wrap them in a damp cloth and microwave for 15 seconds.
Arrange the meat, the rice and beans, the guacamole, the pico de gallo, the cheese, the sour cream, and the lettuce across the center of each tortilla.
Fold in the sides of each tortilla, then wrap into a roll.
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