MeatMediumFree

Mission-Style Burrito

Name: Mission-Style Burrito
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 4 Flour Tortilla; 300 g Rice; 400 g Black Beans; 2 Avocado; 150 ml Sour Cream; 2 bunches Coriander; 2 Lime; 3 cloves Garlic; 20 g Butter; 1 tsp Cumin; 150 ml Salt; 700 g Pork; 1 tbsp Salt; 600 ml Chicken

70 min (30 prep + 40 cook) Medium 4 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 12 May 2026

Giant Mission SF burrito with rice, beans and choice of meat.

About this recipe

The giant San Francisco Mission-style burrito: a large steamed flour tortilla, coriander and lime rice, whole beans, choice of meat (carnitas or chicken), guacamole, salsa and soured cream. No lettuce.

History & Origin

The Mission-Style Burrito is one of the great icons of Californian gastronomy and one of the most significant contributions of Mexican cuisine to American culinary culture. Its history begins in the Mission District neighbourhood of San Francisco during the 1960s, when the Mexican community there began making burritos of unprecedented size and abundance for the workers and immigrants who needed a complete, affordable meal. The key that distinguishes the Mission burrito from any other is the steamed tortilla: rather than toasting the tortilla on a griddle, it is heated in a special steamer until it becomes soft, moist and extremely flexible, capable of wrapping a generous quantity of filling without tearing. This technique, borrowed from tortillerias in northern Mexico, allows the burrito to contain all its fillings without overflowing. Another defining element is the coriander and lime rice, absent from most traditional Tex-Mex burritos. La Cumbre Taqueria, opened in the Mission District in 1969, receives credit for having perfected the format now recognised worldwide as the "Mission burrito". Its success was such that it inspired Steve Ells to found Chipotle Mexican Grill in 1993, which took this burrito format to global scale. Today the Mission burrito is a symbol of how immigrant cooking can transform into a universal culinary phenomenon without losing its neighbourhood identity.

Estimated cost

£12.10

Total cost

£3.03

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

780

Calories

45g

Protein

88g

Carbohydrates

28g

Fat

11g

Fibre

940mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Para las carnitas: sazona la paleta de cerdo con sal, comino y ajo. En una olla, dora la carne por todos los lados a fuego alto. Añade el caldo y cocina tapado a fuego bajo 75 minutos. Deshebra la carne y dórala en una sartén con un poco de su propio caldo hasta que tenga bordes crujientes.
2
Para el arroz de cilantro y limón: rehoga el arroz en mantequilla 3 minutos. Añade el caldo caliente, sal y el jugo de 1 lima. Cocina tapado a fuego mínimo 18 minutos. Al apagar, incorpora cilantro picado generoso y el jugo de media lima.
3
Calienta los frijoles negros enteros con una pizca de sal y comino. Prepara el guacamole machacando el aguacate con sal, lima y cilantro.
4
Calienta las tortillas al vapor: colócalas sobre una rejilla sobre agua hirviendo, tapadas, durante 30 segundos por lado. La tortilla debe quedar suave y completamente flexible.
💡 El vapor es fundamental para el Mission burrito - es lo que permite envolver tanta cantidad de relleno.
5
Coloca la tortilla caliente y húmeda sobre papel de aluminio extendido. Añade arroz en una franja central, luego frijoles, carnitas, guacamole, salsa y crema agria.
💡 No pongas demasiado relleno en los extremos - necesitas espacio para doblar los lados.
6
Dobla los lados de la tortilla hacia el centro con firmeza, luego envuelve desde abajo hacia arriba. Enrolla en el papel de aluminio apretando bien para compactar el burrito.
7
Sirve inmediatamente, desdoblando el aluminio a medida que se come. El burrito debe ser tan grande que apenas quepa en las manos.