How to Make the Perfect Mission Style Burrito
Mexican-American · Medium · 60 min · 4 servings
A giant flour tortilla wrapped around seasoned rice, creamy beans, grilled meat, salsa, and sour cream in the iconic San Francisco Mission District style. Everything is layered and tightly wrapped into one satisfying package.
Why this recipe works
This Mission Style Burrito recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 60 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 720 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 9 simple ingredients that you can find at any grocery store:
- 1 lb skirt steak or chicken thighs
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 cup cooked long grain white rice
- 1 can pinto beans drained and warmed
- 4 piece extra large flour tortillas 12 inch
- 0.5 cup sour cream
- 0.5 cup fresh pico de gallo
- 1 piece ripe avocado sliced
Step by step instructions
Step 1: Season and Cook the Protein
Season the skirt steak or chicken thighs with cumin, chili powder, salt, and pepper on all sides. Heat a cast iron skillet or grill pan over high heat with a little oil. Cook steak 3 to 4 minutes per side for medium or chicken until internal temperature reaches 165 degrees Fahrenheit.
Step 2: Rest and Slice the Protein
Transfer the cooked protein to a cutting board and let it rest for 5 minutes. This step is essential and do not skip it. Slice skirt steak against the grain into thin strips or chop chicken into bite sized pieces.
Step 3: Warm the Tortillas and Fillings
Warm each large flour tortilla directly over a gas burner flame or in a dry skillet for about 20 seconds per side until pliable and slightly charred. Warm the pinto beans in a small saucepan over medium heat and season with salt.
Step 4: Layer the Burrito
Lay the warm tortilla flat. Spread sour cream in the center leaving a 3 inch border on all sides. Add a layer of rice, then beans, then sliced meat, then pico de gallo, then avocado slices. Do not overfill or the burrito will be impossible to wrap.
Step 5: Wrap and Seal
Fold the two sides of the tortilla inward over the filling. Then fold the bottom up and over the filling while tucking tightly. Roll forward firmly to seal. Wrap tightly in aluminum foil and press gently to hold the shape. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- skirt steak → carnitas or grilled shrimp
- pinto beans → black beans or refried beans
- sour cream → Greek yogurt or cashew cream
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a cold or stiff tortilla that cracks and tears during wrapping
- Overfilling the burrito so it cannot be sealed properly
- Not resting the meat before slicing which causes all the juices to run out
Nutrition facts
Per serving: 720 calories, 38g protein, 82g carbs, 24g fat, 10g fiber.
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