The Mission burrito is a San Francisco icon: a massive flour tortilla stuffed with rice, beans, meat, salsa, and cheese, then wrapped so tightly it holds together like a football. This recipe recreates the classic style at home, with layers of flavor and a satisfying, hearty bite. It’s a complete meal in one hand, perfect for a casual dinner or a make-ahead lunch.
Ingredients
- 4 large (12-inch / 30 cm) flour tortillas (burrito-size)
- 1 lb (450 g) flank steak or skirt steak
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) black pepper
- 1 cup (200 g) long-grain white rice
- 1 1/2 cups (355 ml) water
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (30 g) chopped fresh cilantro
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1/2 cup (120 ml) water or low-sodium chicken broth
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) chili powder
- 1/4 tsp (0.5 g) salt
- 1 cup (120 g) shredded Monterey Jack cheese
- 1 cup (240 ml) prepared salsa (red or green)
- 1/2 cup (120 ml) sour cream (optional)
- 1/2 cup (60 g) shredded lettuce (optional)
- 1/4 cup (60 ml) pickled jalapeños (optional)
Instructions
- Marinate the steak: In a small bowl, combine 1 tbsp olive oil, 1 tsp salt, cumin, chili powder, smoked paprika, and black pepper. Rub the mixture all over the steak. Cover and let sit at room temperature for 30 minutes while you prepare the other components.
- Cook the rice: In a medium saucepan, combine the rice and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lime juice and cilantro. Set aside.
- Prepare the beans: In a separate saucepan, heat 1 tbsp olive oil over medium heat. Add the drained pinto beans, 1/2 cup water or broth, cumin, chili powder, and salt. Bring to a simmer and cook for 5 minutes, mashing lightly with a potato masher or fork until some beans are broken but still chunky. Keep warm.
- Cook the steak: Heat a cast-iron skillet or grill pan over high heat. Add the steak and cook for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. For medium-rare, the internal temperature should be 145°F (63°C) (USDA FSIS safe minimum for whole cuts of beef) with a 3-minute rest. Let the steak rest for 5 minutes, then slice thinly against the grain.
- Warm the tortillas: Heat a dry skillet over medium-high heat. Warm each tortilla for 30 seconds per side until soft and pliable. Keep them covered with a clean kitchen towel.
- Assemble the burritos: Lay a warm tortilla on a flat surface. Spread about 1/2 cup of rice down the center, leaving a 2-inch border at the top and bottom. Top with 1/4 of the beans, 1/4 of the sliced steak, and 1/4 of the shredded cheese. Add salsa, sour cream, lettuce, and pickled jalapeños if using.
- Fold and roll: Fold the bottom edge of the tortilla over the filling, then fold in the sides, and roll tightly upward, tucking in the filling as you go. The result should be a compact, sealed cylinder.
- Toast (optional): Heat a dry skillet over medium-high heat. Place the burrito seam-side down and toast for 1-2 minutes until golden and crisp. Flip and toast the other side. This step is optional but adds a nice texture.
- Repeat with the remaining tortillas and filling. Serve immediately.
Tips
- Use large tortillas: Burrito-size (12-inch) tortillas are essential. If you can only find smaller ones, you’ll need to use less filling or make more burritos.
- Don’t overfill: It’s tempting to pile on ingredients, but overfilling makes rolling impossible. Stick to the amounts listed.
- Rest the meat: Letting the steak rest after cooking keeps the juices in the meat, making it more tender and flavorful.
- Warm tortillas are key: Cold tortillas crack and tear. Warming them makes them pliable and easy to roll.
Serving Suggestions
Serve the burritos whole, cut in half on the bias, or with a side of tortilla chips and guacamole. A simple cabbage slaw or a light salad with lime vinaigrette balances the richness. For a classic Mission-style experience, offer extra salsa and hot sauce at the table.
Variations
- Chicken: Use grilled chicken breast instead of steak; cook until the internal temperature reaches 165°F (74°C).
- Vegetarian: Replace the steak with 1 cup (150 g) of roasted sweet potatoes or grilled vegetables like zucchini and bell peppers.
- Breakfast burrito: Swap the steak for scrambled eggs and add cooked breakfast potatoes.
- Burrito bowl: Skip the tortilla and serve all the fillings in a bowl with extra lettuce.
Storage and Reheating
Wrap leftover burritos tightly in aluminum foil and refrigerate for up to 3 days. To reheat, place the wrapped burrito in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave on high for 2-3 minutes, but the tortilla will be softer. For best results, reheat in a toaster oven or air fryer at 350°F (175°C) for 10-12 minutes to restore crispness. If storing components separately, keep rice, beans, and meat in separate airtight containers; they’ll keep for 3-4 days.
Frequently Asked Questions
Can I use ground beef instead of steak? Yes, brown 1 lb (450 g) ground beef in a skillet, breaking it up, until no longer pink. Season with the same spices. Cook to 160°F (71°C) (USDA FSIS safe minimum for ground meat).
What if I can’t find 12-inch tortillas? Use the largest you can find and reduce the filling slightly. Alternatively, use two smaller tortillas, overlapping them slightly, to create a larger surface.
Can I make these ahead of time? Yes, assemble the burritos, wrap tightly in foil, and refrigerate for up to 3 days. Reheat as directed above. They’re great for meal prep.
Is it necessary to toast the burrito? No, it’s optional. Toasting adds a crispy texture and helps seal the burrito, but it’s not required.
Can I freeze burritos? Yes, wrap each burrito tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
What’s the best way to reheat a frozen burrito? Remove the plastic wrap but keep the foil. Bake at 350°F (175°C) for 30-40 minutes, or until heated through. Let stand for 2 minutes before eating.
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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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