Mission Burrito (SF)
intro
The iconic oversized, foil-wrapped San Francisco Mission burrito packs seasoned rice, beans, steak, and fresh fillings into a warm flour tortilla for a hearty, portable meal.
Ingredients
Steps
Cook cilantro-lime rice
Heat 1 tbsp (15ml) vegetable oil in a small saucepan over medium heat (350°F/175°C). Add 50g (half) of the diced white onion, sauté for 3 minutes until soft, then add minced garlic and cook 30 seconds until fragrant. Stir in 200g uncooked long-grain white rice, toast for 2 minutes until grains turn slightly translucent. Pour in 240ml chicken broth, 1 tbsp (15ml) lime juice, and bring to a rolling boil. Reduce heat to low (200°F/95°C), cover, and simmer for 18 minutes until all liquid is absorbed. Fluff with a fork, stir in half the chopped cilantro, and set aside covered to keep warm.
Sear seasoned skirt steak
Pat 450g skirt steak completely dry with paper towels, rub all over with 1 tbsp (9g) taco seasoning and 1 tsp (5ml) vegetable oil. Heat the remaining 1 tbsp (10ml) vegetable oil in a cast-iron skillet over high heat (450°F/230°C) until shimmering. Lay the steak in the pan in a single layer, sear for 3 minutes per side for medium-rare (internal temperature 135°F/57°C). Transfer steak to a cutting board, tent loosely with foil, and let rest for 5 minutes before slicing thin against the grain.
Warm spiced pinto beans
In the same skillet used for the steak (no need to wipe), add drained, rinsed pinto beans, remaining 1 tbsp (9g) taco seasoning, remaining 50g diced onion, and 2 tbsp (30ml) water. Cook over medium heat (325°F/160°C) for 4 minutes, mashing roughly 1/3 of the beans with the back of a spoon to create a creamy, thick texture. Stir in remaining 1 tbsp (15ml) lime juice, season with a pinch of salt if needed, and set aside.
Prep fresh burrito fillings
In a small bowl, combine diced Roma tomatoes, remaining chopped cilantro, and a pinch of salt to make quick pico de gallo. Slice the rested skirt steak into ½-inch thick strips against the grain. Slice the ripe avocado into ¼-inch thick wedges, and have sour cream and shredded Monterey Jack cheese measured and ready in small bowls for assembly.
Warm flour tortillas
Heat each 12-inch flour tortilla one at a time directly over a medium gas stovetop flame (or in a dry skillet over medium heat) for 10 seconds per side, until soft, pliable, and slightly charred in spots. Stack warmed tortillas on a plate and cover with a clean kitchen towel to keep soft and flexible for rolling, to prevent cracking during assembly.
Assemble and roll burritos
Lay one warm tortilla flat on a 12-inch square of aluminum foil. Layer fillings down the center of the tortilla in this order, leaving 2 inches of space on each end: ¼ of the cilantro-lime rice (about 120g), ¼ of the spiced pinto beans (about 100g), ¼ of the sliced steak, 2 tbsp (25g) shredded cheese, 2 tbsp (30g) sour cream, ¼ of the pico de gallo, and ¼ of the avocado slices. Fold the left and right ends of the tortilla in over the fillings, then roll the bottom edge of the tortilla up tightly over the fillings, tucking as you go to create a tight, sealed cylinder. Wrap the burrito fully in the aluminum foil to hold its shape, and let rest 2 minutes before serving so the cheese melts slightly.
Tips
2.Always warm tortillas before assembly: cold tortillas crack easily when folded, and the slight char from direct heat adds the signature Mission-style smoky flavor.
3.Let foil-wrapped burritos rest for 2 full minutes after rolling: this allows the cheese to melt from residual heat, melds flavors, and helps the tortilla hold its tight shape to prevent fillings from spilling out with the first bite.
OMG, I grew up going to taquerias in the Mission every weekend after soccer practice and I’ve been chasing that perfect burrito flavor since I moved to Chicago for work 3 years ago. This recipe is IT!!! The ratio of rice to beans to meat to that creamy sour cream and salsa is exactly what I remember, and wrapping it tight in the foil so it steams a little? Game changer. My roommates devoured two each last night when I made these for our weeknight dinner, we’re already adding this to our weekly meal prep rotation. Only note: I added a little extra pickled jalapeño like my favorite spot does and it slapped. 10/10, no notes.
Made these for my kid’s soccer team potluck this past weekend and they were a total hit! I was worried they’d be too messy for a crowd, but wrapping them tight in foil and setting up a build-your-own filling station worked perfectly. Even the pickiest eaters on the team came back for seconds. Cook time was way shorter than I expected too, which is a huge win for a busy mom juggling practice and work. Only thing I messed up was not buying enough large tortillas — the smaller ones kept splitting when I tried to stuff them, learn from my mistake!
As someone who ate way too many Mission burritos during my 10 years living in SF, I was super skeptical a home recipe could nail that exact vibe, but this is 100% spot on. The foil wrap trick to get that slightly soft, steamy tortilla texture is the secret most copycat recipes completely miss, and I couldn’t believe how easy the whole thing was to pull off. Made mine with slow-cooked carnitas, extra cilantro lime rice, and a big dollop of guac, paired it with a cold Modelo and felt like I was sitting right back on Valencia Street. SO good, this is going into my regular dinner rotation for sure.