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Loading...Born in San Francisco's Mission District in the 1960s, the Mission Burrito is a hefty, foil-wrapped package built on a large steamed flour tortilla loaded with seasoned rice, refried beans, grilled carne asada, and a parade of fresh toppings. This version nails the classic taqueria flavors with charred marinated steak and bright salsa fresca, all sealed inside a warm, pliant tortilla.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings4
Yield4 large burritos
Nutrition Facts
Per serving (estimated)
- 880 kcalCalories
- 36 gFat
- 13 gSaturated Fat
- 92 gCarbs
- 11 gFiber
- 6 gSugar
- 48 gProtein
- 1280 mgSodium
- 940 mgPotassium
- 260 mgCalcium
- 6.5 mgIron
- 18 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the carne asada
- 1.5 lb flank steak, trimmed
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
For the cilantro lime rice
- 1.5 cups long-grain white rice
- 3 cups water or low-sodium broth
- 2 tbsp fresh lime juice
- 1/2 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1 tsp salt
For the refried beans
- 2 cans (15 oz each) pinto beans, drained
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1/2 tsp salt
For the fresh toppings and assembly
- 4 large (12-inch) flour tortillas
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 cup sour cream
- 2 ripe avocados, mashed with lime juice and salt
- 1.5 cups pico de gallo (diced tomato, onion, jalapeno, cilantro, lime)
- 1/4 cup fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- Marinate the steak: whisk orange juice, lime juice, garlic, cumin, salt, pepper, and olive oil in a bowl. Add the flank steak, coat well, cover, and refrigerate at least 30 minutes or up to 4 hours.
- Make the cilantro lime rice: rinse the rice until water runs clear. Combine rice, water or broth, olive oil, and salt in a saucepan, bring to a boil, reduce heat to low, cover, and simmer 18 minutes. Remove from heat, fluff with a fork, and stir in lime juice and cilantro.
- Prepare the beans: heat oil in a skillet over medium heat, saute onion until soft, about 4 minutes, then add garlic and cumin for 30 seconds. Mash the pinto beans into the pan with a potato masher, season with salt, and simmer until thick and creamy, about 8 minutes.
- Grill the carne asada: preheat a grill or cast-iron skillet over high heat. Remove steak from marinade and sear 4 to 5 minutes per side for medium-rare. Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing thinly across the grain.
- Warm the tortillas one at a time on a dry skillet or directly over a gas flame for 15 to 20 seconds per side until soft and pliable. Keep them wrapped in a clean kitchen towel to stay warm.
- Assemble each burrito: lay a tortilla flat and layer in the center a scoop of rice, a generous spoonful of beans, sliced carne asada, shredded cheese, pico de gallo, a dollop of sour cream, mashed avocado, and a sprinkle of cilantro. Fold the sides over the filling, then roll tightly from the bottom up into a snug cylinder.
- Optional grill finish: press each rolled burrito on a hot griddle or panini press for 1 to 2 minutes per side until the tortilla is lightly toasted and golden, mimicking the taqueria griddle finish.
- Wrap each burrito tightly in foil, let rest 2 minutes to set the fillings, then slice in half on the diagonal and serve immediately with lime wedges and extra salsa on the side.
Cook’s Notes
- For the most authentic Mission-style burrito, use 12-inch burrito tortillas that are soft and pliable; warming them makes rolling much easier and prevents tearing.
- Marinate the steak overnight for maximum flavor and tenderness, and slice against the grain to keep each bite tender.
- If you can't find flank steak, skirt steak or even thinly sliced chicken thighs work well with the same marinade.
- For a vegetarian version, swap the carne asada for grilled mushrooms or seasoned tofu and add extra cheese.
- Drain the pico de gallo and avocado mash slightly before adding so the burrito doesn't get soggy during wrapping.
