Medium
Yield: 4-6 servings
Ingredients:
For the Mexican Lime Rice:
- ¼ cup (60 ml) neutral oil
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups (480 ml) long-grain rice
- 2 tablespoons (30 ml) tomato paste
- 2 ½ cups (540 ml) chicken stock
- 1x 14-oz. (414 ml) can fire-roasted tomatoes, drained
- ¾ teaspoon (3.75 ml) ground cumin
- ½ teaspoon (2.5 ml) smoked paprika
- ½ teaspoon (2.5 ml) cayenne pepper
- Salt and pepper
- 3-4 limes, juice
- ¼ cup (60 ml) chopped cilantro
For the Refried Beans:
- ½ onion, finely chopped
- 2 garlic cloves, grated or pressed
- 8 oz. (227 g) dried pinto beans, rinsed
- 2 teaspoons (10 ml) kosher salt
- 5 quarts (1.5 L) water
- ½ cup (120 ml) melted lard
For the Carne Molida:
- 1 pound (454 g) ground beef
- 1 ½ tablespoons (22 ml) vegetable oil
- ½ onion, chopped
- 2 garlic cloves, diced
- 1 jalapeño, seeded and chopped
- 1 tomato, chopped
- 2 tablespoons (30 ml) chopped cilantro leaves
- ½ teaspoon (2.5 ml) ground cumin
- ¼ teaspoon (1.25 ml) Mexican oregano
- ¼ cup (60 ml) tomato paste
- ½ cup (120 ml) water
- ½ teaspoon (2.5 ml) beef bouillon base
- Salt
To Complete:
- ¼ cup (60 ml) neutral oil
- 1 onion, sliced
- ½ each red and green bell pepper, sliced
- Salt
- Flour tortilla
- Mexican Lime Rice
- Refried Beans
- Carne Molida
- Chipotle mayonnaise, to serve
- Pickled jalapenos, to serve
- Cilantro, chopped, to serve
- Shredded 4 cheese Mexican blend, to serve
Method:
For the Mexican Lime Rice:
- In a large, heavy-bottomed pot over medium-high heat, warm the oil. Add the onion and bell pepper and cook, stirring frequently, until onions are translucent, about 7 minutes.
- Add the rice and tomato paste and cook, stirring, until grains are toasted, 2-3 minutes.
- Add the stock, tomatoes, cumin, paprika, and cayenne. Season with salt, and pepper and allow the pot to come to a boil.
- Cover the pot and reduce heat to low. Allow to cook undisturbed until rice is cooked through and liquid is absorbed, 15-20 minutes.
- Fluff rice with a fork while spritzing in lime juice. Fold in cilantro and serve immediately.
For the Refried Beans:
- In a large pot over high heat, combine the onion, garlic, beans, salt, and water. Bring to a boil.
- Lower the heat to medium and allow to cook, stirring occasionally, until beans are tender, 2-2 ½ hours. If the water level drops below the beans, add more water to keep everything covered.
- Heat a large cast-iron skillet over high. Add the lard, then carefully add the beans and most of their liquid. The pan will splatter, so be careful. Fry until most of the liquid has evaporated, 8-10 minutes.
- Using a potato masher, smash the beans until no whole beans remain. Taste and adjust seasoning.
- If not using immediately, transfer to a container and cool to room temperature before refrigerating.
For the Carne Molida:
- Place the ground beef in a pot and cover with cold water. Break the meat up into small crumbles using a wooden spoon. Set the pot over medium-high heat and bring to a boil, stirring often.
- Once boiling, lower the heat to medium-low, cover the pot and allow the meat to simmer until fully cooked, 12-15 minutes.
- Pour the meat into a fine-mesh strainer, discarding the water. Place a large skillet over medium-low heat and add the oil.
- Once hot, add the onion and cook for 2 minutes.
- Add the garlic, jalapeño, tomato, and cilantro and cook 1 minute more.
- Add the drained ground beef to the skillet, along with the cumin, oregano, tomato paste, water, and beef bouillon. Season with salt and press down on the mixture with a spatula to submerge the solids as much as possible.
- Cover the pan and allow the mixture to simmer until the sauce is thickened, 20-25 minutes.
To Complete:
- In a skillet over high heat, warm the oil. Add the onions and peppers, season with salt, and saute until slightly softened, 2-3 minutes.
- Transfer to a plate and reserve
- Warm the tortilla in a dry pan over low heat
- Construct the burrito: spoon some of the Mexican Lime Rice, Refried Beans, Carne Molida, and sauteed onions and peppers onto the lower third of the tortilla. Garnish with chipotle mayonnaise, pickled jalapenos, cilantro, and cheese.
- Fold the bottom of the tortilla up over the fillings. Fold in the sides and roll as tightly as possible. Sear the bottom of the burrito in the still-hot pan to seal it, 30 seconds to 1 minute.
- Flip the burrito and sear on the other side, another 30 seconds to 1 minute.
- Remove the burrito from the pan and wrap tightly in tinfoil
- Serve immediately