The Mission burrito is named after the Mission District of San Francisco where it was first created in the 1960s. An influx of Mexican immigrants to the area during the mid-1900s resulted in a large number of Mexican restaurants in the neighborhood. Conflicting claims have been made regarding which business created the first Mission burrito. The owner of El Faro restaurant in San Francisco claims he sold the first ones in 1961 to a group of firefighters and that he had to use two 6-inch tortillas for each one because larger tortillas were not yet available. A 12-inch tortilla is needed for a Mission burrito, which is characterized by its large size due to the addition of ingredients besides the classic meat and beans such as rice, salsa, guacamole, sour cream, and cheese.
Recipe Servings: 4
Ingredients
- 8 steamed flour tortillas
- 1 cup cooked rice
- 1 cup cooked refried beans
- 2 cups cooked, crumbled chorizo or skirt steak
- 1 cup shredded monterey jack
- 1 cup fresh guacamole
- 1 cup sour cream
- 2 medium onions, diced
- 1 cup salsa
Directions
- Warm tortillas in a 350°F oven or in ungreased skillet.
- Saute onions in a medium skillet.
- Add meat and heat until warm.
- Add beans.
- Add rice and mix gently. Cook until mixture reaches desired temperature.
- Place a portion of rice and bean mixture, meat, and cheese in the center of each warm tortilla.
- Top with a dollop each of guacamole, salsa, and sour cream.
- Wrap each burrito, tucking sides in before rolling. Cut in half on a slant.
- Serve with tortilla chips and salsa.
Notes
Wrapping the burrito in foil can make it easier to eat by hand.
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