Mission Style Burrito
A giant flour tortilla wrapped around seasoned rice, creamy beans, grilled meat, salsa, and sour cream in the iconic San Francisco Mission District style. Everything is layered and tightly wrapped into one satisfying package.
A fully loaded oversized burrito packed with rice, beans, meat, and fresh toppings.
Nutrition per serving
Ingredients
protein
seasoning
filling
base
topping
Instructions
Season and Cook the Protein
Season the skirt steak or chicken thighs with cumin, chili powder, salt, and pepper on all sides. Heat a cast iron skillet or grill pan over high heat with a little oil. Cook steak 3 to 4 minutes per side for medium or chicken until internal temperature reaches 165 degrees Fahrenheit.
Rest and Slice the Protein
Transfer the cooked protein to a cutting board and let it rest for 5 minutes. This step is essential and do not skip it. Slice skirt steak against the grain into thin strips or chop chicken into bite sized pieces.
Warm the Tortillas and Fillings
Warm each large flour tortilla directly over a gas burner flame or in a dry skillet for about 20 seconds per side until pliable and slightly charred. Warm the pinto beans in a small saucepan over medium heat and season with salt.
Layer the Burrito
Lay the warm tortilla flat. Spread sour cream in the center leaving a 3 inch border on all sides. Add a layer of rice, then beans, then sliced meat, then pico de gallo, then avocado slices. Do not overfill or the burrito will be impossible to wrap.
Wrap and Seal
Fold the two sides of the tortilla inward over the filling. Then fold the bottom up and over the filling while tucking tightly. Roll forward firmly to seal. Wrap tightly in aluminum foil and press gently to hold the shape. Serve immediately.
Substitutions
Common mistakes
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