Best Mission Burrito Recipes

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MISSION BURRITO



Mission Burrito image

To find the best burritos in San Francisco, you have to go to the Mission District, a historic Latin American neighborhood known for its vibrant culture and food. There are many places there to get a good burrito, but La Taqueria, which won a James Beard Award in 2017, is a favorite. Miguel Jara, who emigrated to the United States from Mexico, opened the restaurant in 1973 because he missed the cuisine of his home country. Mission burritos are known for their giant size (about eight inches long), and are packed with a hearty serving of meat, beans, salsa verde, pico de gallo, cheese, avocado and sour cream. Most Mission burritos include rice as well, but Mr. Jara believes it takes away from the flavors of the meat. No garnish is necessary, but the aluminum foil wrapper is required: No real Mission burrito is served without it.

Provided by Kiera Wright-Ruiz

Categories     dinner, lunch, burritos and nachos, meat, steaks and chops, main course

Time 35m

Yield 4 burritos

Number Of Ingredients 13

1 pound top sirloin steak
1 (12-ounce) can Tecate beer
Kosher salt
5 tablespoons pork lard or 3 tablespoons neutral oil (such as canola or vegetable oil), plus more for searing the burritos, if desired
3 tablespoons pork lard (optional)
1 (15-ounce) can pinto beans, drained (about 1 1/3 cups beans)
Kosher salt
4 burrito-size (9- to 10-inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup finely chopped homemade or store-bought pico de gallo
1/4 cup salsa verde
1/2 cup sour cream
1 avocado, mashed

Steps:

  • Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about 1/4-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.
  • Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you're not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.
  • Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.
  • Assemble the burritos: Working with one tortilla at a time, sprinkle 1/4 cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with 1/3 cup beans and 1/2 cup chopped steak. Top with 1/4 cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.
  • To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.
  • If you'd like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.

MISSION-STYLE WILD RICE AND BEAN BURRITO



Mission-Style Wild Rice and Bean Burrito image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

3/4 cup wild rice
2 1/3 cups water
1 teaspoon kosher salt
2 ripe medium tomatoes or 4 plum tomatoes, cored and diced
1 Hass avocado, halved, seeded, and diced
1/2 medium yellow onion, finely diced
1 to 2 jalapenos, or 1 serrano chile, stemmed and minced (with seeds for maximum heat)
1/3 cup chopped fresh cilantro leaves
1 teaspoon kosher salt
3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1 (19-ounce) can pinto beans, rinsed and drained
4 extra-large (12-inch) whole wheat flour tortillas
1 bunch watercress, stemmed, optional
Sour cream, for garnish
Lime wedges, for garnish

Steps:

  • For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain remaining liquid and fluff with a fork.
  • Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and the sauce gets juicy.
  • Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside.
  • When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining tortillas.) Keep covered while assembling each burrito.
  • To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling.
  • Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired.

MISSION-STYLE CARNE ASADA BURRITO RECIPE



Mission-Style Carne Asada Burrito Recipe image

Stuffed to the brim with golden rice, creamy pinto beans, char-grilled marinated skirt steak, and the works, San Francisco's Mission burrito is a Cal-Mex classic. Can you eat a whole one?

Provided by @MakeItYours

Number Of Ingredients 35

For the Carne Asada:
1/2 cup (120ml) fresh orange juice (from about 3 navel oranges)
1/2 loosely packed cup (1.4 ounces; 40g) finely chopped cilantro leaves and tender stems
4 medium garlic cloves, minced
2 tablespoons (30ml) fresh lime juice (from 1 lime)
1 tablespoon (15ml) extra-virgin olive oil
2 teaspoons whole cumin seeds, toasted and ground (see note)
2 teaspoons dried oregano, preferably Mexican
1 1/2 teaspoons chipotle powder (see note)
2 teaspoons (6g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
1 1/2 pounds (680g) skirt steak, trimmed and cut with the grain into roughly 5-inch lengths
For the Beans:
3 tablespoons (45ml) extra-virgin olive oil
1 medium (6-ounce; 180g) yellow onion, diced
3 medium cloves garlic, minced
2 teaspoons whole cumin seeds, toasted and ground (see note)
2 dried bay leaves
2 cups (14 ounces; 400g) dry pinto beans
6 cups homemade chicken stock or store-bought, low-sodium broth
Kosher salt
For the Rice:
2 tablespoons (30ml) neutral oil, such as sunflower, canola, or vegetable
1 1/4 cups (8.8 ounces; 250g) long grain rice, rinsed and drained
1 medium (6-ounce; 180g) yellow onion, finely diced
3 medium cloves garlic, minced
2 tablespoons tomato paste
2 1/4 cups (530ml) homemade chicken stock or store-bought, low-sodium broth
1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
To Cook Carne Asada and Assemble Burritos:
Neutral oil, such as canola, vegetable, or sunflower, for greasing the skillet
Six 12- to 13-inch flour tortillas
1 pound (455g) shredded Monterey Jack cheese
1 recipe guacamole
1 recipe pico de gallo, drained of excess liquid
Sour cream, as needed

Steps:

  • For the Carne Asada Marinade: In a 1-gallon zipper-lock bag, combine orange juice, cilantro, garlic, lime juice, olive oil, cumin, oregano, chipotle powder, and salt. Seal bag and lightly shake to thoroughly combine ingredients.
  • Open bag, add steak, then reseal the bag, pressing out excess air. Marinate in refrigerator for at least 3 and up to 8 hours, turning bag once halfway through.
  • Meanwhile, for the Beans: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion and cook, stirring, util softened and just starting to brown, about 6 minutes. Stir in garlic, cumin, and bay leaves and cook until fragrant, about 30 seconds.
  • Add beans, chicken stock, and a large pinch of salt and bring to a boil over high heat. Reduce to a bare simmer, cover, and cook until beans are just tender, about 2 hours 30 minutes; add water at any point to keep beans covered.
  • Remove lid and continue cooking, stirring occasionally, until beans are very soft and creamy, about 45 minutes longer; top up with water as needed to keep beans just covered. Once beans are fully softened, allow liquid to reduce into a rich, creamy broth. Season with salt, if needed. Discard the bay leaves. Leave covered until ready to serve, or transfer to an airtight container and refrigerate until ready to use; reheat before using.
  • For the Rice: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes. Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes. Stir in tomato paste and cook until slightly darkened, about 1 minute.
  • Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing. Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.
  • To Cook Carne Asada and Assemble Burritos: Remove skirt steak from marinade and blot dry. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. (For directions using a skillet, see note.)
  • Place steak directly over the hot side of the grill. If using a gas grill, cover; if using a charcoal grill, leave open. Cook, turning occasionally, until steak is well charred on outside and center registers 120°F (50°C) on an instant-read thermometer, 5 to 10 minutes total.
  • Transfer skirt steak to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain into 1/2-inch-thick slices, then cross-cut the slices into 1/2-inch cubes.
  • Working 1 tortilla at a time and using a pastry brush, lightly brush tortilla all over on one side with water. In a dry nonstick pan, warm tortilla, wet side down, over medium heat until warmed on first side and excess water has cooked off. Brush top side with water, then flip tortilla, add a generous sprinkle of cheese all over, and cook until cheese begins to melt. Transfer tortilla to a clean work surface.
  • Being careful not to overfill, spread an even layer of rice on top of tortilla, leaving at least 2 inches of border on either side and at least 3 inches of border above and below. Spoon beans on top of rice, followed by additional cheese, then the carne asada, guacamole, pico de gallo, and sour cream. Fold the tortilla sides in over the filling. Then roll the bottom flap of tortilla up over the filling, holding the sides tight as you roll. Continue rolling until the burrito is sealed. Wrap in foil for a tighter hold. Repeat with remaining tortillas and fillings, wiping out skillet between uses. Serve right away.

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