This recipe recreates the beloved Mission-style burrito from the Roscoe and Fallbrook intersection in Los Angeles’s West Hills neighborhood. It’s a hefty, foil-wrapped bundle of seasoned meat, refried beans, rice, cheese, and salsa, all wrapped in a large flour tortilla. What makes it work is the layering of flavors and textures, from the savory meat and creamy beans to the tangy salsa and melted cheese, all held together by a properly steamed tortilla.
Ingredients
- 4 large (10-inch / 25 cm) flour tortillas
- 1 lb (450 g) carne asada or grilled steak, thinly sliced (or use 1 lb / 450 g ground beef)
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon (5 g) ground cumin
- 1 teaspoon (5 g) chili powder
- 1/2 teaspoon (2.5 g) salt, plus more to taste
- 1/4 teaspoon (1 g) black pepper
- 1 cup (240 ml) water or beef broth
- 1 can (16 oz / 450 g) refried beans
- 2 cups (370 g) cooked white rice (from 1 cup / 185 g uncooked)
- 1 cup (120 g) shredded cheddar or Monterey Jack cheese
- 1/2 cup (120 ml) salsa (red or green)
- 1/2 cup (120 ml) sour cream (optional)
- 1/4 cup (10 g) chopped fresh cilantro (optional)
- Hot sauce (optional, for serving)
Instructions
- If using carne asada, season the steak with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook the steak for 3–4 minutes per side for medium-rare, or until it reaches 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum for whole cuts). Let rest for 3 minutes, then slice thinly. If using ground beef, cook it in the skillet over medium heat, breaking it up, until browned and cooked through to 160°F (71°C) (USDA FSIS safe minimum for ground meat).
- In the same skillet, add the diced onion and cook for 2–3 minutes until soft. Add garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute more.
- Return the meat to the skillet (or add the cooked ground beef). Pour in the water or broth and simmer for 5–7 minutes, until the liquid reduces and the meat is coated in the sauce. Keep warm.
- In a small saucepan, heat the refried beans over medium-low heat, stirring occasionally, until hot.
- Warm the rice in the microwave or in a pan with a splash of water.
- Warm the tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
- To assemble: lay a tortilla on a flat surface. Spread a generous spoonful of beans down the center, leaving about 2 inches (5 cm) at the top and bottom. Add a layer of rice, then the meat, then sprinkle with cheese, salsa, sour cream (if using), and cilantro.
- Fold the sides of the tortilla over the filling, then fold the bottom flap up and roll tightly away from you, tucking in the ends as you go. Wrap in foil if desired.
- Repeat with the remaining tortillas and filling. Serve immediately, or keep warm in a 200°F (93°C) oven for up to 30 minutes.
Tips
- Substitutions: Use chicken or pork instead of beef; cook to 165°F (74°C) for poultry. For a vegetarian version, use grilled vegetables or extra beans and skip the meat.
- Storage: Store leftover burritos (unwrapped) in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven to crisp the tortilla.
- Common mistake: Overfilling the tortilla makes it hard to roll. Use about 1/2 cup (120 g) of filling per burrito, and don’t overdo the wet ingredients like salsa or sour cream, or the tortilla will tear.
- Make ahead: Prepare the meat, rice, and beans ahead of time; assemble and wrap just before serving.
Serving Suggestions
Serve the burrito whole with extra salsa, hot sauce, and a side of tortilla chips and guacamole. It also pairs well with a simple Mexican rice or a crisp green salad.
Variations
- Breakfast burrito: Add scrambled eggs and cooked potatoes instead of rice and beans.
- California burrito: Add french fries (crispy) and guacamole to the filling.
- Wet burrito: Top the wrapped burrito with enchilada sauce and cheese, then bake until melted.
Storage and Reheating
Refrigerate leftover burritos within 2 hours of cooking. They will keep for up to 4 days. To reheat, unwrap the burrito and heat in a skillet over medium heat for 5–7 minutes per side, or in a 350°F (175°C) oven for 15–20 minutes, until heated through to 165°F (74°C). You can also microwave for 2–3 minutes, but the tortilla will be softer.
Frequently Asked Questions
Can I use flour tortillas that are smaller than 10 inches? Yes, but you’ll need to adjust the filling amount to avoid overstuffing. Use about 1/3 cup (80 g) of filling per 8-inch tortilla.
What if I don’t have refried beans? You can use whole pinto beans or black beans, drained and rinsed. Mash them lightly with a fork and season with salt and cumin.
Can I make this burrito in advance for a party? Yes, assemble the burritos, wrap them in foil, and refrigerate for up to 24 hours. Bake at 350°F (175°C) for 20–25 minutes until hot.
How do I keep the burrito from getting soggy? Avoid adding too much salsa or sour cream. Let the meat cool slightly before assembling, and wrap tightly in foil to hold everything together.
Is it okay to use raw steak in the burrito? Yes, as long as you cook it to the safe minimum of 145°F (63°C) for whole cuts, with a 3-minute rest. For ground beef, cook to 160°F (71°C).
Can I freeze these burritos? Yes, wrap each in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the fridge overnight, then reheat in the oven or microwave.
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