Mission-Style Burritos

Ingredients

• Four 12-inch flour tortillas
• Hide ingredients for 1 cup Guacamole 1 1 cup Guacamole (opens in new tab) 1 cup Guacamole
  • 4 Hass avocados (about 2 pounds)
  • 3 tablespoons lime juice, or more to taste
  • ¼ cup finely chopped onion or thinly sliced green onions
  • ¼ cup finely chopped cilantro
  • (1 to 2 jalapeño or serrano peppers, seeded and minced)
  • 1 to 2 garlic cloves, minced
  • (½ teaspoon ground cumin)
  • Salt to taste
  • (½ to 1 cup finely diced tomatoes)

  Sub-recipe steps

  1. Peel and pit: 4 Hass avocados (about 2 pounds)
  2. Place in a bowl and mash to a coarse consistency with a fork or potato masher. Stir in: 3 tablespoons lime juice, or more to taste; ¼ cup finely chopped onion or thinly sliced green onions; ¼ cup finely chopped cilantro; (1 to 2 jalapeño or serrano peppers, seeded and minced); 1 to 2 garlic cloves, minced; (½ teaspoon ground cumin); Salt to taste
  3. Taste and adjust seasoning; more lime juice and/or salt may be needed. Gently stir in, if desired: (½ to 1 cup finely diced tomatoes)
  4. Serve at room temperature.
• Hide ingredients for 1 ⅓ cups cooked rice or Spanish Rice 1 1 ⅓ cups cooked rice or Spanish Rice (opens in new tab) 1 ⅓ cups cooked rice or Spanish Rice
  • 1 tablespoon vegetable oil
  • 2 slices bacon, minced
  • ½ medium onion, chopped
  • ½ green bell pepper, chopped
  • 1 garlic clove, minced
  • 1 cup long-grain white rice
  • 1¾ cups chicken stock or broth
  • 1 cup drained canned diced tomatoes
  • ½ teaspoon sweet or hot paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

  Sub-recipe steps

  1. Preheat the oven to 350°F. Combine in a Dutch oven or 10-inch ovenproof skillet and cook, stirring, over medium heat until the onions are golden, about 8 minutes: 1 tablespoon vegetable oil; 2 slices bacon, minced; ½ medium onion, chopped; ½ green bell pepper, chopped; 1 garlic clove, minced
  2. Add and stir until well coated: 1 cup long-grain white rice
  3. Add and bring to a boil: 1¾ cups chicken stock or broth; 1 cup drained canned diced tomatoes; ½ teaspoon sweet or hot paprika; ¼ teaspoon salt; ¼ teaspoon black pepper
  4. Stir once, cover, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand 5 minutes before serving.
• Hide ingredients for One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla 1 One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla (opens in new tab) One 15-ounce can pinto or black beans, drained and rinsed, or 1 ⅓ cups Frijoles de la Olla
  • 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  • 1 medium onion, quartered
  • 2 garlic cloves, smashed
  • 3 sprigs epazote or oregano
  • (1 dried chile, such as New Mexico or guajillo)
  • (1 dried avocado leaf)
  • 1 teaspoon salt
  • Warm corn tortillas
  • Crema or sour cream
  • Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese

  Sub-recipe steps

  1. If desired, soak overnight in a pot: 1 pound dried beans, such as pintos or black beans, rinsed and picked over
  2. Drain, return to the pot, and cover with water by 1 inch. Add to the beans in the pot: 1 medium onion, quartered; 2 garlic cloves, smashed; 3 sprigs epazote or oregano; (1 dried chile, such as New Mexico or guajillo); (1 dried avocado leaf)
  3. Bring to a boil, then reduce the heat, partially cover, and simmer until the beans are almost tender, 30 minutes to 1 hour. Add: 1 teaspoon salt
  4. Continue to cook until the beans are completely tender and creamy, about 15 minutes more. Mash some of the beans with a potato masher or remove 1 cup of beans and puree in a food processor, then stir back into the pot. Serve with: Warm corn tortillas; Crema or sour cream; Crumbled Cotija or shredded cheese, such as Cheddar, Monterey Jack, or Oaxaca cheese
• 2 cups any of the Fillings for Tacos and Burritos
• 1 ½ cups shredded Cheddar or Monterey Jack (6 ounces)
• Hide ingredients for 1 cup Pico de Gallo or any salsa 1 1 cup Pico de Gallo or any salsa (opens in new tab) 1 cup Pico de Gallo or any salsa
  • 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced
  • ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped
  • ¼ to ½ cup chopped cilantro leaves and tender stems, to taste
  • 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced
  • (6 radishes, finely chopped)
  • 2 tablespoons lime juice
  • (1 garlic clove, minced)
  • Salt

  Sub-recipe steps

  1. Combine in a medium bowl: 2 large tomatoes or 3 to 5 plum or Roma tomatoes, seeded if desired and finely diced; ½ small white or red onion, finely chopped, rinsed, and drained, or 8 green onions, chopped; ¼ to ½ cup chopped cilantro leaves and tender stems, to taste; 3 to 5 serrano or jalapeño peppers, to taste, seeded and minced; (6 radishes, finely chopped); 2 tablespoons lime juice; (1 garlic clove, minced)
  2. Stir together. Season to taste with: Salt
  3. Serve immediately.
• (½ cup sour cream or crema)
• 1 tablespoon vegetable oil
• Hot sauce
• Chopped cilantro