The Mission-style burrito is a San Francisco icon: a large flour tortilla wrapped around seasoned rice, beans, meat, salsa, and cheese, steamed until pliable and served tightly wrapped in foil. This recipe recreates that hefty, satisfying burrito at home, balancing savory fillings with bright, fresh toppings for a truly authentic experience.
Ingredients
- 4 large (12-inch / 30 cm) flour tortillas
- 1 lb (450 g) flank steak or skirt steak, or 1 lb (450 g) ground beef (80/20)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) garlic powder
- 1 cup (185 g) long-grain white rice, uncooked
- 2 cups (475 ml) water
- 1 tbsp (15 ml) lime juice
- 1/4 cup (4 g) fresh cilantro, chopped
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1/2 cup (120 ml) salsa (red or green)
- 1 cup (120 g) shredded Monterey Jack or cheddar cheese
- 1/2 cup (120 g) sour cream
- 1 avocado, sliced
- 1/2 cup (75 g) diced tomatoes or pico de gallo
- Optional: 1/2 cup (75 g) roasted corn, 1/4 cup (25 g) sliced jalapeños
Instructions
- Cook the rice: In a small saucepan, combine rice and water. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in lime juice and cilantro. Set aside.
- Prepare the meat: If using steak, season both sides with salt, cumin, chili powder, and garlic powder. Heat olive oil in a skillet over medium-high heat. Cook steak to desired doneness (for medium-rare, cook until internal temperature reaches 145°F (63°C) as per USDA FSIS safe minimum for whole cuts, then rest 3 minutes before slicing thinly against the grain). If using ground beef, cook in the skillet over medium heat, breaking it apart, until browned and cooked through to 160°F (71°C) safe minimum. Drain excess fat.
- Warm the beans: In a small pot, heat the pinto beans over medium-low heat until hot, about 5 minutes. Keep warm.
- Steam the tortillas: Heat a dry skillet or griddle over medium heat. Warm each tortilla for 30 seconds per side, then wrap in a clean kitchen towel to keep soft. Alternatively, wrap all tortillas in foil and warm in a 350°F (175°C) oven for 10 minutes.
- Assemble the burritos: Lay one warm tortilla on a flat surface. In the center, layer: 1/2 cup rice, 1/4 cup beans, 1/4 of the meat, 2 tbsp salsa, 1/4 cup cheese, 1 tbsp sour cream, a few avocado slices, and 2 tbsp tomatoes. Add optional corn or jalapeños if using.
- Fold and roll: Fold the sides of the tortilla inward over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll upward, keeping the sides tucked, until the burrito is sealed. Wrap in foil if desired.
- Optional toasting: For a crispy exterior, place the wrapped burrito seam-side down in a dry skillet over medium heat for 2-3 minutes per side, until golden. Serve immediately.
Tips
- Don’t overfill: It’s tempting to add more, but overfilling makes rolling difficult and causes the burrito to burst. Stick to about 1 1/2 cups of filling total.
- Use warm tortillas: Cold tortillas crack and tear. Always warm them before assembling; steaming in a covered pan with a splash of water works great.
- Substitute proteins: Chicken, carnitas, or tofu work well. Cook chicken to 165°F (74°C) safe minimum. For tofu, press and pan-fry until golden.
- Make it vegetarian: Skip the meat and add extra beans, roasted vegetables, or a plant-based protein. Adjust seasonings accordingly.
Serving Suggestions
Serve the burrito whole with extra salsa, guacamole, and tortilla chips on the side. A squeeze of fresh lime juice over the top brightens the flavors. For a classic Mission experience, pair with a cold Mexican soda or a light beer.
Variations
- Breakfast burrito: Replace meat with scrambled eggs and add hash browns. Cook eggs to 160°F (71°C) safe minimum.
- Burrito bowl: Skip the tortilla and serve all fillings over a bed of lettuce or extra rice.
- Spicy version: Add chipotle peppers in adobo sauce to the meat or use a hot salsa.
- Grilled burrito: After rolling, grill on a panini press or grill pan for a smoky char.
Storage and Reheating
Refrigerate leftover burritos (wrapped in foil) within 2 hours of cooking. They will keep for up to 3 days. To reheat, unwrap and place in a 350°F (175°C) oven for 10-15 minutes, or microwave on high for 2-3 minutes, turning halfway. For a crispy exterior, reheat in a skillet over medium heat for 5 minutes per side. Do not freeze assembled burritos with sour cream or avocado; freeze without those and add fresh after reheating.
Frequently Asked Questions
What makes a Mission burrito different from other burritos? The Mission style is known for its large size, steamed tortilla, and inclusion of rice, which makes it more filling. It originated in the Mission District of San Francisco in the 1960s, though the exact origin is disputed.
Can I use whole wheat or gluten-free tortillas? Yes, but they may be less pliable. Warm them thoroughly and handle gently to avoid tearing.
How do I keep the burrito from getting soggy? Avoid adding wet ingredients like too much salsa or sour cream directly onto the tortilla. Layer rice and beans first, then meat, and place wetter items in the middle. Serve immediately.
Can I make the filling ahead of time? Yes, cook the rice, beans, and meat up to 2 days ahead. Store separately in the refrigerator and reheat before assembling.
What if I don’t have a steamer? You can steam tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or by placing them over simmering water in a colander.
Is it safe to eat leftover burritos cold? Yes, if they were refrigerated within 2 hours and eaten within 3 days. However, they taste better reheated.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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