Mission Burrito Reseda: A Big LA-Style Burrito Recipe

This is a home cook’s take on the Mission-style burrito as popularized in Reseda, a neighborhood in Los Angeles’s San Fernando Valley. It’s a massive, tightly wrapped flour tortilla packed with seasoned rice, creamy beans, juicy meat, salsa, and cheese—a complete meal in one hand. This recipe builds layers of flavor and texture, and while it takes some time, the components come together for a truly satisfying, customizable burrito that rivals your favorite spot.

Ingredients

For the Carne Asada (or use your favorite protein):
1 ½ lbs (680 g) flank steak or skirt steak
3 cloves garlic, minced
1 tsp (5 g) salt
1 tsp (2 g) ground cumin
1 tsp (2 g) chili powder
½ tsp (1 g) black pepper
3 tbsp (45 ml) olive oil, divided
2 tbsp (30 ml) fresh lime juice
For the Cilantro-Lime Rice:
1 cup (200 g) long-grain white rice
2 cups (475 ml) water
1 tsp (5 g) salt
2 tbsp (30 ml) fresh lime juice
¼ cup (10 g) chopped fresh cilantro
For the Refried Beans:
2 tbsp (30 ml) olive oil
½ small onion, finely chopped
2 cloves garlic, minced
2 cans (15 oz / 425 g each) pinto beans, drained and rinsed
½ cup (120 ml) water or chicken broth
1 tsp (2 g) ground cumin
½ tsp (1 g) chili powder
Salt to taste
For the Salsa Fresca:
2 medium tomatoes, diced
½ small red onion, finely chopped
1 jalapeño, seeded and minced
¼ cup (10 g) chopped fresh cilantro
2 tbsp (30 ml) fresh lime juice
Salt to taste
For Assembly:
6 large (10-inch / 25 cm) flour tortillas
2 cups (225 g) shredded Monterey Jack or cheddar cheese
1 cup (240 ml) sour cream (optional)
1 avocado, sliced (optional)
Hot sauce, for serving

Instructions

Marinate the steak: In a small bowl, combine the minced garlic, salt, cumin, chili powder, black pepper, 2 tablespoons of olive oil, and lime juice. Place the steak in a shallow dish or a zip-top bag and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Cook the rice: In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice and cilantro. Set aside.
Make the refried beans: In a large skillet, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more. Add the drained beans, water or broth, cumin, and chili powder. Bring to a simmer and cook for 10 minutes, mashing the beans with a potato masher or the back of a spoon until they reach your desired consistency. Season with salt to taste. Keep warm.
Make the salsa fresca: In a medium bowl, combine the tomatoes, red onion, jalapeño, cilantro, and lime juice. Season with salt. Set aside.
Cook the steak: Heat the remaining 1 tablespoon of olive oil in a large cast-iron skillet or grill pan over high heat. Remove the steak from the marinade and pat it dry with paper towels. Cook the steak for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, whole cuts of beef should be cooked to a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest.
Rest and slice the steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes. Then, slice it thinly against the grain.
Warm the tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side, until soft and pliable. Keep them covered with a clean kitchen towel to stay warm.
Assemble the burritos: Lay a warm tortilla on a flat surface. Spread about ⅓ cup of refried beans down the center, leaving a border at the top and bottom. Top with about ½ cup of rice, a portion of sliced steak, a sprinkle of cheese, a spoonful of salsa fresca, and a dollop of sour cream and avocado slices if using.
Fold the burrito: Fold the bottom edge of the tortilla up over the filling, then fold in the left and right sides. Roll it tightly away from you, tucking in the filling as you go, to form a sealed burrito. Repeat with the remaining ingredients.
Optional crisp: If you like a crispy exterior, place the assembled burritos seam-side down on a hot, dry skillet for 1-2 minutes per side until golden brown.

Tips

Don’t overfill: It’s tempting to pile on the ingredients, but overfilling makes the burrito impossible to roll. Stick to the amounts listed, and you’ll get a tight, manageable burrito.
Warm tortillas are key: Cold tortillas crack and tear. Warm them properly, and keep them covered while you work.
Make components ahead: The rice, beans, and salsa fresca can be made a day in advance and refrigerated. Warm them before assembling.
Substitute the protein: This recipe works great with grilled chicken (cook to 165°F / 74°C), carnitas, or even a vegetarian mix of grilled vegetables and extra beans.

Serving Suggestions

Serve the burritos whole, or cut them in half to show off the cross-section. They are a complete meal on their own, but you can add a side of tortilla chips with guacamole or a simple green salad. A cold Mexican beer or a glass of horchata would be a classic pairing.

Variations

Breakfast Burrito: Swap the steak for scrambled eggs and add crispy hash browns.
California Burrito: Add French fries (crispy) inside the burrito along with the steak and cheese.
Spicy: Add sliced pickled jalapeños or a drizzle of your favorite hot sauce before rolling.
Protein Swap: Use grilled chicken, carnitas (pork), or a soy-based crumble for a vegetarian option.

Storage and Reheating

Assembled burritos can be stored in the refrigerator for up to 3 days. Wrap each one tightly in aluminum foil. To reheat, place the foil-wrapped burrito in a 350°F (175°C) oven for 15-20 minutes, or until heated through. You can also microwave it for 2-3 minutes, but the tortilla will be softer. For best results, reheat components separately and assemble fresh.

Frequently Asked Questions

What is a Mission-style burrito? The Mission-style burrito is a large burrito that originated in the Mission District of San Francisco. It is characterized by its large size, the inclusion of rice and beans, and the fact that it is wrapped tightly in foil. The Reseda version is a popular Los Angeles adaptation that follows the same principles.

Can I use a different cut of beef? Yes, you can use sirloin, ribeye, or even skirt steak. Just make sure to slice it thinly against the grain after resting. If you use a tougher cut, consider marinating it longer.

How do I keep the burrito from falling apart? The key is to not overfill and to roll it tightly. Also, make sure the tortillas are warm and pliable. If you’re making them ahead, wrap them tightly in foil to help them hold their shape.

Can I make this vegetarian? Absolutely. Omit the steak and add an extra can of beans, or use a plant-based meat substitute. You can also add grilled peppers and onions for more substance.

What is the best way to reheat a burrito? The best way is in the oven or on a skillet to keep the tortilla from becoming soggy. If you’re in a hurry, the microwave works, but the texture will be softer.

Can I freeze these burritos? Yes, you can freeze assembled, uncooked burritos. Wrap them tightly in plastic wrap and then foil. They will keep for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake in a 350°F (175°C) oven for 20-25 minutes.

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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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