Description
At its core, a Mission-style burrito is a distinctively large, fully loaded burrito that gained legendary status for its immense size and specific assembly method. What sets this style apart from other regional Mexican-American wraps is its sheer volume and the inclusion of both Mexican-style rice and refried beans alongside grilled meats, cheeses, and cold salsas.
Ingredients
Scale
For the Carne Asada
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Burritos
- 4 large flour tortillas, preferably burrito-size
- 2 cups cooked Mexican-style rice
- 1½ cups refried pinto beans
- 1½ cups shredded Monterey Jack or cheddar cheese
- 1 cup salsa or pico de gallo
- ½ cup sour cream
- ½ cup guacamole
- ½ cup chopped fresh cilantro
- ½ cup shredded lettuce
- ¼ cup diced white onion
- 1 jalapeño, thinly sliced, optional
Instructions
- Marinate the steak:
Combine olive oil, lime juice, garlic, chili powder, cumin, paprika, oregano, salt, and pepper in a bowl. Add the steak and coat well. Cover and refrigerate for at least 30 minutes. - Cook the steak:
Heat a grill pan or heavy skillet over high heat. Cook the steak for about 4–5 minutes per side, depending on thickness and desired doneness. Let it rest for 5–10 minutes, then slice thinly against the grain. - Warm the fillings:
Heat the refried beans and Mexican rice separately until hot. Warm the tortillas briefly in a dry skillet or microwave until soft and flexible. - Assemble the burritos:
Place one tortilla on a flat surface. Spread about ⅓ cup of refried beans down the center, leaving space around the edges. Add rice, sliced carne asada, cheese, salsa, sour cream, guacamole, lettuce, onion, and cilantro. - Fold and roll:
Fold the sides of the tortilla inward over the filling. Fold the bottom up and tightly roll the burrito forward, keeping the filling tucked inside. - Toast the burrito:
Place the burrito seam-side down in a dry skillet over medium heat. Toast for 1–2 minutes per side until lightly golden and sealed. - Serve:
Slice the burrito in half and serve hot with extra salsa, guacamole, or sour cream on the side.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course, Lunch, Dinner
- Method: Stovetop, Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 850 kcal
Keywords: San Francisco Burrito, Mission District Burrito, Overstuffed Mexican Wrap, Giant Carne Asada Burrito