Mission Burrito
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound top sirloin steak
- 1(12-ounce) can Tecate beer
- Kosher salt
- 5tablespoons pork lard or 3 tablespoons neutral oil (such as canola or vegetable oil), plus more for searing the burritos, if desired
- 3tablespoons pork lard (optional)
- 1(15-ounce) can pinto beans, drained (about 1⅓ cups beans)
- Kosher salt
- 4burrito-size (9- to 10-inch) flour tortillas
- 1cup shredded Monterey Jack cheese
- 1cup finely chopped homemade or store-bought pico de gallo
- ¼cup salsa verde
- ½cup sour cream
- 1avocado, mashed
For the Carne Asada
For the Beans
For the Assembly
Nutritional analysis per serving (4 servings)
1165 calories; 69 grams fat; 28 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 80 grams carbohydrates; 15 grams dietary fiber; 9 grams sugars; 51 grams protein; 1229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut steak in half crosswise. Place both pieces in a resealable plastic bag, squeeze out excess air from the bag and seal. Using a meat mallet, heavy frying pan or rolling pin, pound meat until about ¼-inch thick. Make sure there are no holes in the bag, then pour the beer into it. Let the steak marinate for 10 to 15 minutes. Remove steak from bag, discarding marinade, and pat steak dry using a paper towel. Season steak on both sides with salt.
- Step 2
Meanwhile, heat the beans: In a small pot over low heat, combine the lard, if using, and pinto beans. (If you’re not using lard, add a few tablespoons of water to keep the beans from sticking to the pot.) Cover and cook for about 10 minutes, stirring occasionally, until warmed through. Remove from heat, season to taste with salt and keep covered until ready to assemble burritos.
- Step 3
Cook the steak: Heat 5 tablespoons lard or 3 tablespoons oil in a large skillet over high. Working in two batches to avoid crowding the pan, cook each steak until browned, 1 to 2 minutes per side. Remove from heat, and let it rest for 5 to 10 minutes. Once slightly cooled, chop steak into bite-size pieces.
- Step 4
Assemble the burritos: Working with one tortilla at a time, sprinkle ¼ cup cheese in a strip (running parallel to you) across the middle of the tortilla, leaving a 1-inch edge on the left and right sides so the fillings don't spill out when you roll it. Top with ⅓ cup beans and ½ cup chopped steak. Top with ¼ cup pico de gallo, 1 tablespoon salsa verde and 2 tablespoons sour cream. Using a spoon, smear a quarter of the mashed avocado on one side of the fillings.
- Step 5
To wrap the burritos, fold the short left and right edges in towards the filling. Keeping the sides folded, fold the bottom of the tortilla up and over the filling. Tightly roll away from you until the entire burrito is secure.
- Step 6
If you’d like to crisp the outside of the burritos, heat 2 tablespoons of lard or oil in a large skillet over medium-high. Place the burrito in the skillet and cook each side until golden brown, 2 to 3 minutes. Tightly wrap a piece of aluminum foil around each burrito, and serve warm.
Private Notes
Comments
As an SF native, I need to step in here. The flour tortilla really has to be cooked or at least thoroughly heated, it's not optional. Eating raw tortillas is disgusting. Not only that, it needs to be heated *before* trying to roll it up into anything, to soften and give it some elasticity. Steaming works best, but it can be done on a low heat griddle as well. Heat until soft, flip often and toss your cheese in at the end to get it melting. Also, some proper Asada spicing wouldn't hurt that meat.
About 100 years ago when I was in my early 20s and living in a small town, I was dating a guy who lived in San Francisco - near Haight Ashbury. I visited him over a weekend and he was excited to take me to lunch "in the Mission" to get a burrito. I was horrified. I thought he was taking me to a soup kitchen as a date. Cue hilarious argument, with me insisting it was morally wrong for us to eat "in the Mission" and him insisting that's where the best burritos were found. Make these.
This starts by name-checking La Taqueria, perhaps the best burrito in America. I get excited, exclaim to the wife: "They're about to reveal one of the greatest recipes in U.S.-based Mexican food! OUR LIVES ARE ABOUT TO CHANGE!" Then all we get is a super basic recipe for steak and beans without any spices (much simpler than La Taqueria, having watched them work many times), which we're then to add to a cold store-bought tortilla and the wrong salsa. I've never felt more betrayed by a recipe.
Do yourselves a favor and skip the “marinade in beer” step. Just pat the meat good and dry after you pound it out, salt it and drink the beer while you fry it up. No beer flavor is getting into that meat in 15 minutes, and even if it did, so what? You are left with a wet bag of meat that you will then have to dry off if you want to get anything other than steamed gray beef. Sirloin is a meaty flavorful cut to begin with, salt, oil, and a good sear on the steak is all you need. I was surprised that the seasoning in the salsas I used were enough to make this a good burrito but I’ll probably throw some spices on the meat next time. Listen to the other commenters that insist on steaming the raw flower tortilla. You can do it in the microwave on a plate with a damp paper towel. Or fifty other ways. Just cook the tortilla whatever you do.
Shortcut with Luck’s canned pinto beans seasoned with pork. Skipped the sour cream. Otherwise, followed the recipe and was very satisfied with some delicious Saturday dinner Mission style burritos!!
shredded cheese on a skillet, tortilla on top of cheese, press in to adhere. Carmelize the cheese, pull out with spatula, put cheese side inside with the burrito fillings, you'll get 'steamed' tortilla and more complex (better) cheese taste