📝 About This Recipe
Born in San Francisco’s vibrant Mission District in the 1960s, this 'Silver Torpedo' is the gold standard of burritos. It is defined by its massive size, steamed flour tortilla, and the 'super' addition of creamy avocado and cool sour cream. This recipe captures the perfect balance of savory carne asada, fluffy Mexican rice, and slow-simmered beans, all wrapped tightly in foil to steam into a cohesive, hand-held masterpiece.
🥗 Ingredients
The Protein (Carne Asada)
- 1.5 pounds Flank or Skirt Steak (trimmed of excess fat)
- 2 tablespoons Fresh Lime Juice
- 3 cloves Garlic (minced)
- 1 teaspoon each Cumin and Chili Powder
The Fillings
- 4 pieces Flour Tortillas (extra-large 12-inch diameter)
- 1 cup Long-grain White Rice (cooked with tomato paste and chicken bouillon)
- 2 cups Pinto Beans (cooked, drained but moist)
- 1.5 cups Monterey Jack Cheese (freshly shredded)
The 'Super' Additions
- 2 pieces Hass Avocado (sliced or mashed into simple guacamole)
- 1/2 cup Sour Cream (full fat)
- 1 cup Pico de Gallo (fresh tomato, onion, and cilantro salsa)
- 1/4 cup Pickled Jalapeños (optional, for heat)
👨🍳 Instructions
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1
Marinate the steak: Rub the beef with lime juice, minced garlic, cumin, chili powder, salt, and pepper. Let it sit at room temperature for at least 30 minutes.
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2
Prepare the Mexican rice: Sauté dry rice in a little oil until translucent, then simmer with 2 cups of water, a tablespoon of tomato paste, and a pinch of salt for 18-20 minutes until fluffy.
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3
Warm the beans: In a small saucepan, heat the pinto beans over medium-low heat. Season with a pinch of oregano and keep warm.
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4
Grill the steak: Heat a heavy cast-iron skillet or grill to high heat. Sear the steak for 4-5 minutes per side for medium-rare. Let it rest for 10 minutes before dicing into small 1/2-inch cubes.
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5
The Steam Factor: This is the secret to a Mission burrito. Heat a large flat griddle or pan. Lightly mist a flour tortilla with water and heat for 20 seconds per side until very soft and pliable.
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6
Layer the cheese: Immediately place 1/4 cup of shredded Monterey Jack in the center of the warm tortilla so it begins to melt.
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7
Add the base: Layer 1/2 cup of warm rice and 1/2 cup of warm beans directly over the cheese.
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8
Add the protein: Top the beans with a generous portion of the diced carne asada.
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9
The 'Super' toppings: Spoon on the pico de gallo, avocado slices, and a thick stripe of sour cream.
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10
The Fold: Fold the left and right sides of the tortilla inward about 2 inches. Using your thumbs, lift the bottom edge over the fillings, tucking it tightly as you roll forward.
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11
The Foil Wrap: Place the burrito on a large square of aluminum foil. Roll it tightly into a cylinder and twist the ends. This 'steams' the burrito and holds it together.
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12
Final Sear (Optional): For a 'Dorado' style, unwrap slightly and sear the folded burrito on a hot dry pan for 1 minute per side until golden, then re-wrap.
💡 Chef's Tips
Use high-quality flour tortillas; thin, 'raw' style tortillas that you cook yourself are best. Don't overfill the rice—it acts as a structural sponge, but too much makes the burrito dry. Always rest your meat before cutting to ensure the juices stay inside the steak and don't make the tortilla soggy. Tucking the sides tightly while rolling is the key to a burrito that doesn't fall apart mid-eat. If using store-bought salsa, drain the excess liquid first to prevent a 'leaky' burrito.
🍽️ Serving Suggestions
Serve with a side of crispy tortilla chips and extra salsa verde. Pair with an ice-cold Mexican lager or a refreshing Horchata. Offer a side of escabeche (Mexican pickled carrots and onions) for a crunchy, acidic bite. A cold lime wedge on the side is essential for squeezing over each bite as you unwrap the foil.