The Real Way Burritos Are Made in Mexico

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans can be a budget-friendly option.

cooked meat

🥗Healthier: grilled chicken

💰Cheaper: ground beef

Grilled chicken is leaner, while ground beef can be more affordable.

In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough.

Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand.

Work the dough until it comes together, then dump it onto the counter and knead until smooth.

Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.

With flour as needed, roll out the little balls to 14 inches with a rolling pin.

Heat a large, wide, ungreased pan or tray over medium heat and cook the tortillas for 20-30 seconds, flip and repeat on the other side.

Store the finished tortillas wrapped in a clean kitchen towel or tortilla container as you work.

For the salsa verde, bring a medium pot of water to boil and add the tomatillos, serrano peppers, onion, and garlic. Boil for 7-10 min until the tomatillos turn pale green and soften.

Using a slotted spoon, transfer the boiled ingredients to a blender. Reserve the cooking water.

Add the cilantro, salt, and cumin (if using) to the blender. Blend the mixture, adding the reserved cooking water 1 Tbsp at a time, until it reaches your desired consistency.

For the salsa roja, in a dry skillet over medium heat, toast the guajillo and arbol chilies for 30-60 seconds per side until aromatic, but avoid burning. Remove and set aside.

In the same skillet, char the tomatoes, onion, and garlic for about 5-7 min, turning occasionally, until softened and blistered.

Bring 1 cup of water to a simmer in a small pot. Add the toasted chilies and simmer for 5 min until softened. Remove from heat and reserve the soaking water.

Transfer the charred vegetables and softened chilies to a blender. Add the cilantro, salt, cumin (if using), and a few Tbsp of the chili soaking water. Blend until smooth, adding more soaking water or regular water as needed to reach your desired consistency.

Put a spoonful of refried beans and a sprinkle of shredded chihuahua cheese in a warm flour tortilla. Fold the burrito and serve warm.

Cooking Techniques

Equipment Needed

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Dietary

Allergens