Home Recipes Mission-Style California Burritos

Mission-Style California Burritos

The Mission burrito first became popular in the 1960s in San Francisco’s Mission District, known for its generous size and hearty mix of rice, beans, meat and extra fillings, all wrapped tightly in foil. This version layers seared, spice-rubbed sirloin with creamy avocado, pinto beans and pico de gallo for a burrito that’s every bit the San Francisco classic — and pairs beautifully with a glass of California Cabernet Sauvignon or Tempranillo.

Recipe developed by James Collier.

Featuring California Wines

Ingredients

	Asada Seasoning
1 g	Mexican oregano
2.3 g	paprika or piment d'esplette
5 g	kosher salt
0.9 g	cayenne or spicy chili powder
1 g	cumin
2.5 g	garlic powder
1.1 g	black pepper
	Burritos
454 g	beef top sirloin
4 g	kosher salt, plus more to taste
140 g	pork lard (or extra virgin olive oil), divided
425 g	canned pinto beans (1 can), drained and rinsed
1	avocado
1	lime, juiced
4	large flour tortillas (23–25 cm)
113 g	shredded Monterey Jack cheese
240 g	store-bought pico de gallo salsa
120 g	sour cream
60 g	salsa verde

Step 1
Mix together the asada seasoning ingredients in a small bowl and set aside.
Step 2
Slice the sirloin cross-wise into two steaks, about 1.25 cm thick. Seal in a plastic bag and pound with a rolling pin or meat mallet until each piece is 6 mm thick. Season liberally all over with the asada mix, reserving a generous pinch for the finished steak.
Step 3
Add the beans and 42 g of the pork lard to a small pot. Cover and warm over low heat. Separately, roughly mash the avocado in a bowl, then stir in the lime juice. Set aside.
Step 4
In a skillet, heat 70 g of the pork lard over high heat, then sear the sirloin until browned, 1–2 minutes per side, working with one steak at a time. Remove from the skillet and let rest for at least 5 minutes, then slice into 6 mm strips and roughly chop. Season again with a sprinkle of the asada mix.
Step 5
Assemble the burritos one at a time: sprinkle 28 g of the shredded cheese across the middle of a tortilla, leaving a 2.5 cm gap at either edge. Top with 43 g of the beans, then some of the chopped steak, then 60 g of the pico de gallo. Drizzle with 30 g of the sour cream and 15 g of the salsa verde. Spread a quarter of the mashed avocado along one side of the fillings.
Step 6
Fold in the left and right edges, then fold the side closest to you over the filling and roll tightly until sealed. Heat the remaining 28 g pork lard over medium-high heat, then sear each burrito until the tortilla is crispy and golden, 1–2 minutes per side. Wrap in foil and slice in half to serve.

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Breakfast, Gluten-free, Quick Meals

Mission-Style California Burritos

Ingredients

Asada Seasoning

Burritos

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

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