San Francisco Mission-Style Burrito
ID: 1c9b5657...
Learn how to make San Francisco's iconic Mission-style super burrito from scratch. This recipe features slow-cooked black beans, fluffy Spanish rice, grilled carne asada (sirloin steak), and fresh pico de gallo, all wrapped in a large warmed flour tortilla with melted Jack cheese, guacamole, and sour cream.
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🍳 Cooking Flow
Boil sorted black beans with salt and a whole white onion until tender. → Toast long-grain rice in oil, drain the oil, and simmer the rice in a blended tomato-vegetable broth until fluffy. → Grill seasoned bottom sirloin flap meat to medium-rare, then slice against the grain. → Prepare fresh pico de gallo by mixing diced tomatoes, onions, cilantro, serrano peppers, salt, and lime juice. → Warm a large flour tortilla with Jack cheese on a grill, layer with rice, beans, steak, pico de gallo, guacamole, and sour cream, then roll and wrap in foil.
Cooking Steps
Brief Cooking Order
Boil sorted black beans with salt and a whole white onion until tender. → Toast long-grain rice in oil, drain the oil, and simmer the rice in a blended tomato-vegetable broth until fluffy. → Grill seasoned bottom sirloin flap meat to medium-rare, then slice against the grain. → Prepare fresh pico de gallo by mixing diced tomatoes, onions, cilantro, serrano peppers, salt, and lime juice. → Warm a large flour tortilla with Jack cheese on a grill, layer with rice, beans, steak, pico de gallo, guacamole, and sour cream, then roll and wrap in foil.
Introduction
Learn how to make San Francisco's iconic Mission-style super burrito from scratch. This recipe features slow-cooked black beans, fluffy Spanish rice, grilled carne asada (sirloin steak), and fresh pico de gallo, all wrapped in a large warmed flour tortilla with melted Jack cheese, guacamole, and sour cream.
Step 1
Sort through the dried black beans on a clean table to remove any small rocks or debris, then rinse them thoroughly.
Step 2
In a large pot, combine the sorted black beans with water, 6 oz of salt, and 1 whole scored white onion. Boil until the beans are tender, about 1.5 to 2 hours.
Step 3
Heat vegetable oil in a pot and fry the long-grain rice, stirring constantly until the grains expand and turn lightly toasted.
Step 4
Pour the toasted rice into a mesh strainer to drain out all excess frying oil completely.
Step 5
To make the rice sauce, roughly chop onions, green bell pepper, red bell pepper, and tomatoes. Boil them in a pot with water, 4 oz of vegetable base, and 4 oz of salt.
Ingredients List
Important Notes
Always pick through dried beans manually before cooking to ensure no small stones or debris are mixed in.
Frying the long-grain rice in oil before simmering toasts the starch, creating a nuttier flavor and preventing the grains from clumping.
Blend the rice sauce completely so there are no vegetable chunks; this ensures a smooth, consistently red Spanish rice.
Cut the beef steak against the grain to break up tough fibers, making the meat tender and easy to bite through in the burrito.
Layer the rice at the bottom of the burrito first because it acts as a sponge to absorb juices from the meat and beans.
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