Does anyone know an authentic recipe for West Coast Mission-style burritos?

Question

I had some scrummy ones on holiday in San Fransisco this summer but can't find anything approaching them here. In particular, where do you get the giant tortillas to wrap them in - or how can I make my own?

Answer 1

Best Answer - Chosen by Asker

Mission-Style Wild Rice and Bean Burrito

Ingredients
Rice:
3/4 cup wild rice
2 1/3 cups water
1 teaspoon kosher salt

Salsa:
2 ripe medium tomatoes or 4 plum tomatoes, cored and diced
1 Hass avocado, halved, seeded, and diced
1/2 medium yellow onion, finely diced
1 to 2 jalapenos, or 1 serrano chile, stemmed and minced (with seeds for maximum heat)
1/3 cup chopped fresh cilantro leaves
1 teaspoon kosher salt

Beans:
3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1 (19-ounce) can pinto beans, rinsed and drained

4 extra-large (12-inch) whole wheat flour tortillas
1 bunch watercress, stemmed, optional
Sour cream, for garnish
Lime wedges, for garnish

Instructions
For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight
fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and
cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain
remaining liquid and fluff with a fork.

Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and
the sauce gets juicy.

Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2
teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is
almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside.
When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and
pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning
once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining
tortillas.) Keep covered while assembling each burrito.

To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a
tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the
sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling.
Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired.
.


Chili Cheese Rice Burritos


Ingredients:

Cooking spray
1 1/2 cups shredded zucchini
1 1/2 cups thinly sliced green onions
3 cups cooking rice
3/4 cups fat-free Monterey Jack with jalapeno peppers
3 tablespoons canned chopped green chiles
3/4 teaspoon salt
3/8 teaspoon black pepper
3/4 cup fat-free sour cream
6 flour tortillas
1 1/2 cups shredded lettuce
1 1/2 cups diced tomatoes
6 tablespoons salsa

Directions:
Heat a non-stick skillet coated with cooking spray over medium-high heat until hot.
Add zucchini and onions, sauté three minutes, or until tender.
Stir in the rice and the next four ingredients. Cook one minute, stirring constantly.
Remove from heat and stir in the cream.
Warm tortillas and fill with mixture. Top with lettuce and tomato roll up.

Serve with salsa.



Beef Chipolte Burritos

1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't carry this - of course- so I substituted a jar of salsa with chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar of regular salsa :)
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)

Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings * Prep time: 20 min.

Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash sugar. Cover; chill several hours.

Asker's Rating:

Asker's Comment:

Brilliant - thanks a lot.

Answer 2

I dont know , what you had out there, but I came across this recipe in a magazine, honestly I am too lazy to make this effort. I just put all in casserole and go LOL
2 onions
1 head of lettuce, chopped
Fresh tomatoes
Sharp cheddar cheese
Sour cream
Black olives, chopped
Hamburger (approx. 2 lbs.)
Refried beans
10 to 12 inch tortilla shells
Pork
Whole canned tomatoes
1 (6 oz.) can jalapeno peppers
2 cans green chilies
Plain taco chips
1/4 c. flour

BURRITO SAUCE:

1 c. pork, cut into pieces & browned

Add: 1 (6 oz.) can jalapeno peppers, chopped or 3 fresh green peppers 2 cans green chilies, diced 1/4 to 1/2 c. onion, chopped
Add about 1/4 cup flour to thicken. Bring to boil and simmer uncovered for 2 hours.

To put burrito together: Brown hamburger and drain grease. Add the balance of the 2 onions chopped up to the hamburger and keep warm. Heat the tortilla shell and place the warm shell on a plate and add refried beans and hamburger (warm the beans first so they will spread better). Wrap the shell up and cover with sour cream, sharp cheddar cheese, lettuce, black olives, tomato wedges and sauce. Place taco chips around burrito to catch sauce and cheese while heated. Heat in oven at 300 degrees for 10 to 15 minutes or until thoroughly heated
.
Enjoy, and if its not like you had good luck. Just an excuse to go on another trip hun!