Mission burrito

Cook it at home: Mission-style carne asada burrito

Everything is made separately and assembled fast, the way taquerías do. The giant tortilla is steamed so it stretches without tearing. Choose your side of the rice debate.

Pans and tools

• Grill or cast-iron pan
• Two saucepans
• Microwave or steamer basket
• Foil

You’ll need

• 1 1/2 lb (680 g) flank or skirt steak
• Marinade: 1/4 cup (60 ml) orange juice, 3 tbsp lime juice, 3 garlic cloves grated, 1 jalapeño minced, 1/2 cup chopped cilantro, 1 tsp cumin, 1 1/2 tsp salt, 2 tbsp oil
• For the pinto beans: 2 cans (15 oz / 425 g each) pinto beans with liquid, 2 tbsp lard or oil, 1/2 onion chopped, 1 garlic clove, salt
• For the rice (optional): 1 cup (200 g) long-grain rice, 1 tbsp oil, 1/4 onion grated, 1 tbsp tomato paste, 1 1/2 cups (360 ml) chicken stock, salt
• For the pico de gallo: 3 tomatoes, 1/2 white onion, 1 jalapeño, 1/2 cup cilantro, all diced; juice of 1 lime; salt
• Guacamole: 2 ripe avocados, lime, salt
• 1 cup (100 g) grated Monterey Jack, 1/2 cup (120 ml) Mexican crema or sour cream
• 4 extra-large (12 to 13 inch / 30 to 33 cm) flour tortillas
• Foil, for wrapping

Steps

1. Mix the marinade, add the steak, and refrigerate 2 to 4 hours.
2. Make the beans: cook the onion in the lard 5 minutes, add the garlic and the beans with their liquid, simmer 10 minutes and mash lightly. Season.
3. For rice, fry the rice in oil 3 minutes until toasty, add the grated onion and tomato paste for 1 minute, add the stock and salt, cover and simmer 18 minutes. Rest 5 minutes.
4. Make the pico and the guacamole.
5. Heat a grill or cast-iron pan until very hot. Cook the steak 3 to 4 minutes per side for medium, until well charred. Rest 5 minutes, then chop into small pieces.
6. Steam the tortillas: wrap them in a damp towel and microwave 45 seconds, or warm one at a time in a covered steamer basket for 30 seconds, until soft and stretchy.
7. Lay a tortilla flat. Sprinkle cheese down the middle (it melts against the warm tortilla), then add rice, beans, steak, pico, crema and guacamole in a long log.
8. Fold the bottom over the filling, tuck the sides in, and roll tightly away from you. Wrap tightly in foil, which holds it together and keeps it steaming. Cut in half and eat from the foil.

Contains: Wheat, milk.