The Mission style burrito is a famous and mouth watering Mexican-American dish originating from San Francisco’s Mission District. This oversized burrito is renowned for its flavorful combination of ingredients and generous portions. Wrapped in a large flour tortilla, it is stuffed with a variety of fillings, including grilled chicken, steak, or seasoned ground beef. Rice, beans, cheese, guacamole, sour cream, salsa, and assorted vegetables add layers of texture and taste. The Mission style burrito allows for customization, enabling individuals to personalize their fillings and condiments according to their preferences. This delectable creation has expanded in popularity and can now be found across the United States and beyond. It has become a beloved street food, providing a satisfying and convenient meal option. With its hearty and robust flavors, the Mission style burrito has captured the hearts and palates of food enthusiasts seeking a delightful and fulfilling dining experience.
Ingredients to make Mission style burrito
CARNE ASADA (Makes enough for 3 or 4 large burritos):
⦁ 1 ½ lbs flank steak (or skirt steak)
⦁ ½ cup canola oil
⦁ 1 orange, thinly sliced
⦁ 1 small white onion, thinly sliced
⦁ 1 jalapeño, seeded and diced
⦁ 3 TBSP fresh lime juice
⦁ 2 TBSP white vinegar
⦁ ½ TBS cumin
⦁ ½ TBS chili powder
⦁ 1 TBSP garlic powder
⦁ 1 TBSP onion powder
⦁ ½ TBSP black pepper
⦁ 1 TBSP salt
MEXICAN RICE (you will have leftovers):
⦁ 1 cup long grain white rice
⦁ ¼ diced yellow onion (or white)
⦁ 1 garlic clove, peeled
⦁ 1 TBSP tomato paste
⦁ 1 tsp chicken bullion powder
⦁ 1 ½ cups water
⦁ 2 TBSP canola oil
STEWED BEANS:
⦁ 1 can pinto beans (black works too)
⦁ 1 ½ cups chicken or vegetable broth
⦁ 1 tsp chili powder
⦁ ½ tsp paprika
⦁ ½ tsp cumin
⦁ ½ tsp chipotle powder (optional)
⦁ ½ tsp pepper
⦁ 2 tsp salt
⦁ 1 bay leaf
⦁ 1 garlic clove, peeled
⦁ ⅓ cup diced yellow onion
PICO DE GALLO:
⦁ 3 or 4 Roma tomatoes, seeded and diced into ½ inch (or less) pieces
⦁ ¼ of diced red onion (white onion works too)
⦁ Juice of 1 lime
⦁ Minced cilantro to taste (1 or 2 TBS)
⦁ 1 stemmed and minced jalapeno or serrano pepper
⦁ Salt to taste
SALSA VERDE:
⦁ ½ lb tomatillos, washed with husks removed, then cut in half
⦁ ¼ cup white onion
⦁ 1 garlic clove, peeled
⦁ 1 serrano pepper, stemmed and seeded
⦁ 1 lime
⦁ Canola oil for drizzle
⦁ Salt to taste,
ADDITIONAL NEEDS:
⦁ Burrito size flour tortilla
⦁ Shredded cheddar and Monterey jack cheese
⦁ Avocado slices
⦁ Aluminum foil (for wrapping)
Steps to make Mission style burrito
CARNE ASADA:
1. If necessary, slice the flank steak so it is no thicker than ½ inch.
2. In a bowl, whisk together canola oil, lime juice, vinegar, cumin, chili powder, garlic powder, onion powder, pepper, and salt.
3. Put the flank steak in a large freezer bag, then pour in the oil mixture and massage it into the meat with your hands until it is well incorporated.
4. Add diced jalapeño with thinly sliced orange and white onion to the bag (using a mandolin for extra thin slices, if available) and mix well.
5. Seal the bag and marinate it in the refrigerator for 3 to 4 hours or overnight.
6. When the steak has finished marinating, remove it from the bag, pat it dry, and discard the marinade.
7. In a large cast iron skillet, heat 2 or 3 tablespoons of oil on high heat and cook the steak, searing it on both sides for about 3 minutes per side (this can also be done on a grill).
8. Let the meat rest for 5 to 10 minutes before slicing it against the grain. Then, continue to cut it into bite-sized pieces of your desired length (usually about 2 inches) to use in your burrito.
MEXICAN RICE:
⦁ Blend ¼ cup water, onion, garlic clove, and tomato paste using a food processor or immersion blender. Set aside.
⦁ Heat oil in a thick pan or skillet over medium heat, then add the rice.
⦁ Constantly stir the rice until it is well coated in oil and toasted. This process takes about 3 to 5 minutes, and you will be able to smell and see the rice toasting. Be careful not to burn it.
⦁ Once the rice is toasted, add the tomato paste mixture and stir until it is well incorporated into the rice and the water has completely evaporated. This usually takes about 30 to 60 seconds.
⦁ Pour in 1 ½ cups of water with bouillon powder and bring it to a boil. Then, cover the pan or skillet and simmer on low heat for 20 minutes.
⦁ After 20 minutes, remove the rice from the heat, uncover it, and fluff it with a fork. Then, re-cover it and let it sit for an additional 10 minutes to finish.
STEWED BEANS:
1. Start by thoroughly rinsing the beans, then transfer them to a pot and cover them with both broth and cold water.
2. Add all the remaining ingredients to the pot and stir them well. Then, bring the pot to a boil over high heat.
3. Once the beans start boiling, reduce the heat to low and let them simmer for approximately 45 minutes.
4. After the simmering time, remove the garlic and bay leaf from the pot.
5. Take a moment to taste the beans and add salt if necessary, adjusting it to your preference.
Remember to make changes to each point to ensure it is unique and free from plagiarism.
PICO DE GALLO:
1. In a bowl, combine diced tomatoes, onion, lime juice, cilantro, hot pepper, and salt.
2. Mix all the ingredients together until well combined.
3. This delicious Pico de Gallo is perfect to enjoy with tortilla chips.
SALSA VERDE:
1. Preheat your oven to 450°F and line a baking sheet with parchment paper. Place tomatillos, onion, garlic, and serrano pepper on the baking sheet. Drizzle them with a bit of oil.
2. Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes.
3. After 10 minutes, toss all the vegetables on the baking sheet and bake for an additional 5 minutes.
4. Transfer all the roasted ingredients, along with 1 teaspoon of salt and the juice of half a lime, to a food processor or blender.
5. Blend the ingredients until you achieve the desired consistency.
6. Taste the salsa and add more salt and/or lime juice according to your preference.
BURRITO ASSEMBLY:
1. Begin by steaming your tortilla for 1 minute to soften it.
2. In the center of the tortilla, spread a layer of cheese in a rectangular fashion, leaving room on the sides to fold and roll into a burrito.
3. Add the carne asada on top of the cheese, using approximately 1/3 to 1/2 pound of meat, adjusting based on your preference and tortilla size.
4. Layer the pico de gallo, salsa verde, rice, drained beans, and a few slices of avocado on top of the carne asada.
5. Starting from the short ends of the assembled ingredients, fold the sides in over the top edge of the fillings. Then, bring up the other end of the tortilla and roll it over and tuck to form your burrito.
6. For an additional step, you can sear the assembled burrito on both sides in a cast iron or large skillet to prevent it from falling apart while eating. However, you can also choose to wrap it in aluminum foil and unwrap it as you eat, similar to the style of burritos at Chipotle.
Nutrition Facts
⦁ – Calories: 700
⦁ – Total Fat: 30g
⦁ – Saturated Fat: 8g
⦁ – Trans Fat: 0g
⦁ – Cholesterol: 60mg
⦁ – Sodium: 1200mg
⦁ – Carbohydrates: 75g
⦁ – Fiber: 6g
⦁ – Sugars: 2g
⦁ – Protein: 35g
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Steps to avoid in making Mission style burrito
1. Avoid overcooking the rice: It is important to cook the rice to the right consistency, ensuring that it is tender and fluffy without becoming mushy. Avoid overcooking the rice, as it can result in a sticky and clumpy texture.
2. Don’t skip marinating the meat: Marinating the meat, such as carne asada, is essential for infusing it with flavor and tenderness. Skipping this step may result in a less flavorful and tougher meat filling.
3. Avoid overcrowding the tortilla: When assembling the burrito, be mindful of not overstuffing the tortilla. Overcrowding can lead to difficulties in rolling and sealing the burrito properly.
4. Don’t forget to warm the tortilla: It is essential to warm the tortilla before assembling the burrito. This step makes the tortilla more pliable and prevents it from tearing or cracking during the rolling process.
5. Avoid using excessive amounts of sauce or condiments: While sauces and condiments add flavor to the burrito, using excessive amounts can make it messy and overpower the other ingredients. Use them sparingly to maintain a balanced and enjoyable taste.
6. Don’t skip resting the burrito: After assembling the burrito, allow it to rest for a few minutes before serving. This helps the ingredients to meld together and prevents the burrito from falling apart when cut or eaten.
By avoiding these steps, you can ensure a delicious and well-prepared Mission-style burrito.
FAQ
1. Q: What is a Mission style burrito?
A: A Mission style burrito is a popular Mexican-American dish known for its oversized flour tortilla filled with a variety of ingredients, such as meat, rice, beans, cheese, and condiments.
2. Q: Where did the Mission style burrito originate?
A: The Mission style burrito originated in the Mission District of San Francisco, California.
3. Q: What are the typical fillings in a Mission style burrito?
A: The fillings in a Mission style burrito often include grilled chicken, steak, or seasoned ground beef, along with rice, beans, cheese, guacamole, sour cream, salsa, and assorted vegetables.
4. Q: Can I customize the fillings in a Mission style burrito?
A: Yes, one of the appealing aspects of a Mission style burrito is its customization. You can choose your preferred fillings and condiments to suit your taste.
5. Q: How do I make carne asada for a Mission style burrito?
A: To make carne asada, marinate flank steak with a mixture of oil, lime juice, vinegar, spices, and aromatics, then cook it on high heat until desired doneness before slicing it into bite-sized pieces.
6. Q: What type of rice is used in Mexican rice for a Mission style burrito?
A: Long grain white rice is commonly used to make Mexican rice for a Mission style burrito.
7. Q: Can I use canned beans for stewed beans in a Mission style burrito?
A: Yes, you can use canned pinto beans or black beans for stewed beans. Simply rinse and drain them before simmering them with broth and spices.
8. Q: What is Pico de Gallo and how is it made?
A: Pico de Gallo is a fresh salsa made with diced tomatoes, onions, lime juice, cilantro, hot peppers, and salt. Simply combine the ingredients in a bowl and mix well.
9. Q: How do I make Salsa Verde for a Mission style burrito?
A: Salsa Verde is made by roasting tomatillos, onion, garlic, and serrano pepper, then blending them with salt and lime juice until desired consistency is reached.
10. Q: Can I reheat a Mission style burrito?
A: Yes, you can reheat a Mission style burrito by placing it in a preheated oven or heating it in a microwave. However, be cautious not to overheat it, as it may affect the texture of the ingredients.