📝 About This Recipe
Born in the vibrant Mission District of San Francisco, this iconic burrito is celebrated for its massive size and steamed flour tortilla. Unlike its minimalist cousins, the Mission-style burrito is a hearty masterpiece packed with cilantro-lime rice, slow-cooked beans, and succulent carne asada. It is famously wrapped in aluminum foil to maintain its structural integrity and heat, offering a portable feast that represents the pinnacle of West Coast fusion.
🥗 Ingredients
The Protein
- 1.5 pounds Flank or Skirt Steak (trimmed and thinly sliced against the grain)
- 2 tablespoons Olive Oil (for searing)
- 2 tablespoons Carne Asada Seasoning (blend of cumin, chili powder, garlic powder, and salt)
The Fillings
- 4 pieces Flour Tortillas (extra-large 12-inch 'burrito size')
- 2 cups Long-grain White Rice (cooked and seasoned with lime juice and chopped cilantro)
- 1.5 cups Pinto Beans (cooked, whole (not refried), and seasoned)
- 1.5 cups Monterey Jack Cheese (freshly shredded)
Fresh Elements & Salsas
- 1 cup Pico de Gallo (fresh tomato, onion, and cilantro mix)
- 1 cup Guacamole (creamy style with a hint of lime)
- 1/2 cup Sour Cream (or Mexican crema)
- 1/4 cup Pickled Jalapeños (optional, for heat)
👨🍳 Instructions
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1
Begin by marinating the steak with the carne asada seasoning and a splash of lime juice. Let it sit for at least 30 minutes at room temperature to absorb the flavors.
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2
Prepare your cilantro-lime rice. Fluff the warm, cooked rice and fold in 1/4 cup chopped cilantro and the juice of one lime.
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3
Heat the pinto beans in a small saucepan over medium-low heat. Ensure they are moist but drained of excess liquid so they don't make the burrito soggy.
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4
Heat a heavy cast-iron skillet over high heat with 2 tablespoons of oil. Once shimmering, sear the steak in batches for 2-3 minutes per side until charred and caramelized.
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5
Remove the meat from the heat and let it rest for 5 minutes before chopping it into small, bite-sized cubes.
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6
The secret step: Steam your tortillas. Place a tortilla over a pot of boiling water for 15 seconds or wrap in damp paper towels and microwave for 20 seconds until very pliable and stretchy.
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7
Lay the warm tortilla on a large square of aluminum foil. This is crucial for the authentic 'Mission' structural support.
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8
Start layering in the center: Place a generous handful of shredded Monterey Jack cheese first so it melts against the hot tortilla.
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9
Add 1/2 cup of the warm cilantro-lime rice and 1/3 cup of the pinto beans directly on top of the cheese.
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10
Add a hefty portion of the chopped carne asada over the rice and beans.
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11
Top with guacamole, a dollop of sour cream, and a spoonful of pico de gallo. Avoid overfilling the sides to ensure a clean fold.
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12
Fold the side edges of the tortilla inward over the filling. While holding them, use your thumbs to bring the bottom of the tortilla up and over, tucking it tightly under the filling.
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13
Roll the burrito forward tightly until sealed. Immediately wrap it tightly in the aluminum foil, twisting the ends like a candy wrapper.
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14
Let the wrapped burrito sit for 2 minutes. This 'steams' the ingredients together and ensures the cheese is perfectly gooey.
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15
Cut in half through the foil with a sharp knife and serve immediately while piping hot.
💡 Chef's Tips
Always steam or heat your tortillas; a cold tortilla will crack under the pressure of the massive filling. Don't use refried beans; authentic Mission-style burritos almost always use whole pinto or black beans. Layer the cheese first so the heat from the rice and meat melts it into a delicious glue. Wrap the burrito in foil as tightly as possible; it helps the flavors meld and keeps the burrito from falling apart while eating. Use a high-quality, high-fat flour tortilla—look for 'Sonoran style' if available for maximum stretch.
🍽️ Serving Suggestions
Serve with a side of crispy tortilla chips and a smoky salsa roja. Pair with a cold Mexican lager or a refreshing Horchata to balance the spice. A side of escabeche (pickled carrots and onions) provides a bright, acidic crunch. For an 'Extra' experience, serve with a side of extra-spicy habanero salsa for dipping.