Ingredients
For the meat
• 450 g of duckling or ground chuck
• 1 tablespoon of oil
• 1/2 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 teaspoon of cumin powder
• 1 teaspoon sweet or smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon of chili powder or chili powder, to taste
• 1 tablespoon of tomato paste
• 1 level teaspoon of salt
For the frijoles
• 300 g black beans, cooked and well drained
• 1 teaspoon of oil
• 1/2 teaspoon cumin powder
• 1/4 teaspoon salt
• 2 to 4 tablespoons of water or bean broth, only if necessary
For the rice
• 300 g of warm, cooked white rice, about 2 cups (tea)
• 1 tablespoon of lemon juice
• 2 tablespoons chopped coriander
• 1/4 teaspoon salt
For the pico de gallo
• 2 firm tomatoes, seeded, cut into small cubes
• 1/4 small red onion, chopped
• 2 tablespoons chopped coriander
• 1 tablespoon of lemon juice
• 1/4 teaspoon salt
For the guacamole
• 200 g of ripe avocado pulp
• 1 tablespoon of lemon juice
• 1/4 teaspoon salt
For assembly
• 6 large wheat tortillas, 25 to 30 cm in diameter
• 120 g of grated cheddar, dish or mozzarella cheese
• 2 teaspoons of oil for toasting
Preparation method
1. Make the pico de gallo
Mix tomatoes, red onion, cilantro, lemon and salt. Transfer to a sieve and let it drain for about 10 minutes while you prepare the other components. The goal is to keep the flavor fresh without bringing excess liquid into the burrito.
2. Prepare the guacamole
Mash the avocado with the lemon and salt until you obtain a rustic cream. Cover and set aside. For assembly, use small portions: too much guacamole makes it difficult to seal and increases humidity.
3. Season the rice
Mix the warm rice with the lemon, coriander and salt. Fluff the grains with a fork and set aside uncovered until they stop releasing steam. The rice should go into the burrito warm, not steaming.
4. Make the frijoles
Heat the oil in a medium frying pan, add the beans, cumin and salt and mash about two-thirds of the beans with a spatula or masher. Cook over medium heat for 4 to 6 minutes, stirring, until a thick paste forms. Add water or broth only little by little if it is too dry to spread. Book.
5. Saute the meat until dry
Heat a large frying pan over medium-high heat, add the oil and sauté the onion for about 3 minutes. Add the garlic and stir for 30 seconds. Add the meat, spread well and cook for 8 to 10 minutes, breaking up the pieces, until browned and there is no liquid accumulated at the bottom. Mix cumin, paprika, oregano, pepper, tomato paste and salt and cook for another 2 minutes. For safety, ground beef must reach 71°C in the center, measured with a culinary thermometer.
6. Heat the tortillas
Clean the skillet and heat each tortilla for 10 to 15 seconds on each side, just until soft and pliable. Pile them under a clean cloth so they don't dry out.. If you prefer to microwave, heat the tortillas covered with a slightly damp paper towel for 20 to 30 seconds.
7. Distribute the filling without overdoing it
Work with one tortilla at a time. In the center, forming a horizontal strip and leaving about 5 cm free on the sides, place approximately 50 g of rice, 40 g of frijoles, 60 g of meat, 20 g of cheese, 15 g of well-drained pico de gallo and 15 g of guacamole. This proportion keeps the burrito full, but still allows it to close without forcing the tortilla.
8. Close the burrito
Fold the bottom edge over the filling and pull it slightly towards you to compact it. Fold both sides inwards, covering the edges of the filling, and continue rolling firmly until the seam is underneath. Keep the other burritos seam side down while you finish assembling.
9. Toast and serve
Heat a frying pan over medium heat and spread a thin layer of oil. Place the burritos seam side down and brown for 1 to 2 minutes. Turn and brown the opposite side for another 1 minute, without pressing too much. Serve then, whole or cut in half.
Right spot / how to know it’s ready
The meat must be loose, golden and without liquid at the bottom of the pan; To be safe, confirm 71°C with a thermometer, as color alone is not a reliable indicator. The frijoles should be thick enough to sit on the spoon without dripping. The heated tortilla needs to bend without cracking. The closed burrito must be firm, with both ends contained and the seam resting on the pan. After toasting, the surface will have golden spots and the cheese will be melted.
Tips for the recipe to work out
The large tortilla makes a difference. For this filling volume, prefer 25 to 30 cm discs; Smaller tortillas need less filling to avoid tearing. Dry each component before assembling. Beef with broth, thin beans and undrained pico de gallo are the most common causes of a wet burrito that is difficult to close. Keep tortillas warm and covered. Once cold, they lose flexibility and may crack at the side folds. Assemble one burrito at a time and respect a free edge around the filling. Spreading the components in a short, central strip makes it easier to compact and close the ends.
Substitutions and variations
Carioca beans or pinto beans can replace black beans. The flavor changes, but the technique is the same: drain well and cook until it becomes a thick paste. Cheddar, cheese and mozzarella work to melt. More matured cheeses add flavor, but may melt less and make the assembly less creamy. If using smaller tortillas, don't try to keep the same amount of filling. Reduce each portion and make more units; forcing it closed is the quickest way to tear the dough. The rice can be omitted, but the burrito will be less structured and have a greater proportion of moist fillings. In this case, increase the frijoles just a little and keep the pico de gallo well drained.
How to store
If not serving immediately, refrigerate meat, beans and rice in shallow containers within 2 hours of preparation. In the refrigerator, use the components or ready-made burritos within 3 to 4 days. For best texture, store pico de gallo and guacamole separately and add after reheating. To freeze, assemble the burritos without pico de gallo and guacamole, wrap individually and freeze for up to 1 month to better preserve the texture. Reheat until the center reaches 74°C before
to serve.
How to serve / side dishes
Serve with extra pico de gallo and guacamole, lemon wedges and hot pepper sauce on the side. If the burrito is already filling, fresh toppings work better than adding more filling inside the tortilla.
Common mistakes
Why did my burrito tear when closing?
The tortilla may be cold, small or overstuffed. Heat until flexible, leave space around the edges and remove part of the filling before insisting on closing.
Why was the burrito wet inside?
Normally there is excess liquid in meat, frijoles or pico de gallo. Reduce the meat until the pan is dry, leave the beans to paste and drain the tomatoes before assembling.
Why did the burrito open in the frying pan?
The seam was probably not sealed first or the roll became loose. Always start toasting with the seam side down and let it brown before turning.
