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If this burrito recipe can prevent just one burrito emergency… eventually… it will all be worth it.
Ingredients for Average Betty’s Burrito 911: San Francisco Style
For the Rice:
1/2 cup white rice
1 tsp canola oil
3/4 – 1 cup chicken broth
1 1/2 tbsp favorite salsa
For the Pico de gallo:
1/2 – 3/4 cup diced tomatoes
1/2 cup chopped onion
1/2 cup cilantro leaves
1 tbsp diced jalapeno
few squeezes of fresh lime
dash salt
few cracks of pepper
For each Burrito:
1 burrito sized flour tortilla
3 – 4 tbsp shredded cheese (Monterey Jack & Cheddar)
1/2 cup chopped grilled chicken
2 tbsp pico de gallo
2 tbsp rice
2 tbsp black beans (drained)
Mark my words!
Add 1 tsp canola oil to a saucepan over medium-high heat.
Add rice, low sodium chicken broth and salsa.
Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Makes 1 1/2 cups rice.
Chop onion, tomato, cilantro leaves and jalapeno. Stir together and add lime, a dash of salt and a few cracks of black pepper to make pico de gallo. Makes about 1 cup pico de gallo.
To assemble the burrito:
Slightly dampen tortilla with water.
Start with a layer of shredded cheese.
Add a layer of chicken.
Top with pico de gallo.
Add layer of rice.
Top with black beans.
Finish with another layer of shredded cheese.
With damp hands, carefully fold over the sides.
Tucking as you roll.
That looks like a burrito right there!
Place on a baking sheet flap-side down.
Cover with foil and bake in a preheated 350(F) oven for 10-15 minutes.
For a more crispy exterior, cook over medium heat on the stove top in a non-stick skillet until golden. Or go completely crazy and throw them on the grill. Mmmm. Grill marks make everything taste better :)
Serve with a simple guacamole (mashed avocado, salt, pepper and diced tomato) and your favorite hot sauce! (Betty’s favorite is Tapatio!)
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Link to the Burrito 911 video.
Link to the accompanying Burrito 911 blog post.
SF burritos are generally not baked, but rather wrapped in tin foil to be enjoyed right away.
-b
Hi Bob! Certainly… the sooner the better!
I’m starting out with ingredients that are not all piping hot – the beans, chicken and tortillas are all cold. The rice may even be cold if you haven’t prepared it just beforehand.
That is why I suggest popping it in the oven for a few… or I also love tossing them on the grill or hot skillet for a crispier exterior ;)
The greatest thing to me about cooking is experimentation and creating at home the things you love with the equipment you have.
Thanks for the feedback!
Cheers,
Betty
The melted cheese sounds good. Can’t wait to try it! Nice website and thanks,
Bob in Fortuna
Hi Bob! I just had these for dinner last night! They were so tasty :)
Nothing like hot melted cheese and cool guacamole…
One thing I have learned is that guys named “Bob” like burritos!
Thanks for stopping by!
xo,
Betty
I love the burrito it looks delicious i was wondering if you have a recipe for guacamole. nice website. from daylin
Hi Daylin!
Thank you! These burritos are some of my favorites! And mmmm, I do love guacamole!
The guacamole that I prefer when I am having something “busy” like this burrito is quite plain. Just some mashed avocado with a pinch of salt and a dash of pepper.
If I am looking for a guacamole that is more of a dip I basically just take the pico de gallo mixture and add it to a mashed avocado:
1 mashed avocado
1/2 – 3/4 cup diced tomatoes
1/2 cup chopped onion
1/2 cup cilantro leaves
1 tbsp diced jalapeno
few squeezes of fresh lime
dash salt
few cracks of pepper
Hope this helps!
Cheers,
Betty
sweet site thx
cool site
Love the pictures. Nice to see a recipe with fresh natural ingredients only and not one of those seasoning mixes from the supermarket.
Wow, I can’t wait to try making these for myself. My favorite burritos are from Bravo Burrito in St. Cloud, Minnesota. Even the “authentics” in Los Angeles didn’t compare. When I asked the owner where he got his recipes from, he said “any restaurant in the Mission District of San Francisco.” Last year I visited La Taqueria in SF and, sure enough, the same thing!