Okay, so yesterday I decided I was gonna tackle making a Mission-style burrito at home. I’ve had some seriously amazing ones in San Francisco’s Mission District, and I was craving that flavor.
First, I gathered all my ingredients. This was a bit of a mission in itself! I needed:
- A big ol’ flour tortilla – the biggest one I could find.
- Some kind of meat. I went with carne asada because, well, it’s awesome.
- Rice. I made a batch of simple Mexican rice.
- Beans. I chose pinto beans, but black beans work too.
- Salsa. I grabbed a jar of medium-heat stuff.
- Guacamole. I decided to make my own – avocados, onion, cilantro, lime juice, salt.
- Sour cream. Gotta have that creamy tang.
- Cheese. I used shredded Monterey Jack.
- Optional extras: lettuce, chopped onions, cilantro.
Then, I started cooking. I grilled the carne asada until it was nicely charred and cooked through, then chopped it up into bite-sized pieces. While the meat was cooking, I warmed up the beans and rice.
The guacamole was next. I mashed up the avocados, then mixed in the finely chopped onion, cilantro, a good squeeze of lime juice, and a pinch of salt. Gotta taste it to make sure it’s perfect!
Assembly Time!
This is where the magic happens. I laid out the giant tortilla on a flat surface. The key here is to not overfill it, which is easier said than done. I learned that the hard way (burrito explosion!).
I spread a layer of rice across the center of the tortilla, then added a layer of beans. Next came the carne asada, followed by a generous dollop of guacamole, a spoonful of sour cream, and a sprinkle of cheese.
I added a little bit of the store-bought salsa, and a pinch of extra cilantro and onion because I love that fresh flavor.
Now for the tricky part – the fold. I folded in the sides of the tortilla, then rolled it up from the bottom, tucking everything in tightly as I went. It’s kind of like swaddling a baby, but with delicious fillings.
Finally,I grilled it for a bit.I wrapped the whole thing in foil – this helps hold it all together and keeps it warm.
And there you have it! My homemade attempt at a Mission-style burrito. It wasn’t quite as perfect as the ones I’ve had in San Francisco, but it was pretty darn good! And the best part? I made it myself!
