El Mercado Classic Burrito Recipe

Cook rice

Rinse 1 cup dry long-grain rice under cold water until water runs clear. Combine rinsed rice and 2 cups vegetable or chicken broth in a medium saucepan, add 1/2 tsp salt and 1 tsp butter (optional). Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with fork and stir in 1/2 tsp ground cumin and 1/2 tbs olive oil.

Prepare beans

Warm 1.5 cups cooked black or pinto beans in a small saucepan over medium heat with 1/2 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/4 tsp salt and a squeeze of lime juice. Mash slightly with the back of a spoon if you prefer a creamier texture and keep warm until assembly.

Prepare romaine: chop washed, dried romaine into 1/2–1 inch pieces and refrigerate until ready to assemble.

If making fresh pico de gallo: combine 1 cup diced tomatoes, 1/4 cup finely chopped white onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, 1/4 tsp salt and optional diced jalapeño; stir and refrigerate 10 minutes to let flavors meld.

Shredded chicken

Season 1 lb boneless chicken with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp cumin. Poach in simmering water or broth 12–15 minutes until internal temp reaches 165°F (74°C). Rest 5 minutes, shred with forks and toss with a squeeze of lime and 1 tbsp chopped cilantro.

Carne asada

Marinate 1 lb flank or skirt steak 20–30 minutes in 1 tbsp olive oil, 1 tbsp lime juice, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper. Grill or sear in a hot skillet 3–4 minutes per side for medium-rare to medium. Rest 5 minutes, slice thinly against the grain.

Shrimp

Toss 1 lb peeled, deveined shrimp with 1 tsp olive oil, 1/2 tsp cumin, 1/2 tsp garlic powder and pinch of salt. Sear in a hot skillet 2 minutes per side until pink and opaque. Finish with a squeeze of lime.

Fish

Season 1 lb white fish fillets with 1/2 tsp salt, 1/2 tsp cumin and 1/2 tsp garlic powder. Pan-sear or bake at 400°F (200°C) for 8–10 minutes until opaque and flakey. Flake into bite-sized pieces and squeeze lime over.

Carnitas

If using prepared carnitas, warm 1 lb shredded braised pork in a skillet with 1 tbsp orange juice or a splash of broth until heated through and slightly crisp the edges (3–5 minutes).

Adobo cauliflower

Toss 1 lb cauliflower florets with 1–2 tbsp adobo sauce (or 1 tsp smoked paprika + 1/2 tsp cumin + 1/2 tsp garlic powder), 1 tbsp olive oil and 1/4 tsp salt. Roast at 425°F (220°C) 20–25 minutes until tender and charred at edges. Finish with lime juice.

Warm tortillas: heat a large dry skillet over medium heat. Warm each flour tortilla 20–30 seconds per side until pliable (or wrap in foil and heat in a 300°F/150°C oven for 10 minutes).

Assemble burritos: lay a warm tortilla on a flat surface. In the center place 1/2 cup cooked rice, 1/3–1/2 cup warmed beans, 1/2 cup chopped romaine, 1/4–1/3 cup pico de gallo, 1/4 cup shredded jack cheese and 3–4 oz prepared protein (about 1/4 lb when dividing the chosen protein among 4). Add a drizzle of sour cream or crema and hot sauce if desired.

Fold burrito: fold the two shorter sides over filling, then fold one long edge over and roll tightly to enclose filling. Place seam-side down and press briefly in skillet over medium-low heat 1–2 minutes per side to seal and lightly crisp.

Serve: slice in half if desired and serve immediately with extra pico de gallo, lime wedges and hot sauce on the side.