Authentic Mexican Burritos

Mexican burritos are nothing like the ones from Chipotle or Taco Bell. Today, with the almighty Chef Jonathan Zaragoza, we’re diving into 5 popular, authentic regional burritos from Mexico—making them, tasting them, and crowning our favorite. So strap on your burrito bib because we’re going to explore the real story behind the burrito. 🤘🏼 Adam

Burrito de Asado de Puerco (left), Machaca, Sonoran, Northern, Bean & Cheese (right)

Jonathan workin’ out those flour tortillas on the wok.

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STUFF I USE...

My Wok

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Flour Tortillas & Salsas (Verde & Roja)

Yield: 6 Burrito-sized Tortillas

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Large Flour Tortillas (on a wok)

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

Ingredients

• 680g All-purpose Flour
• 100g Lard
• 7g Kosher Salt
• 360g Water, warm (about 90F)

Instructions

1. 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.
2. Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.
3. 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.

Adam's Notes

• Don’t overcook the tortillas or they’ll become crispy.
• Before storing, cool the tortillas completely. Store the finished tortillas in an air tight sealed bag at room temperature.

Yield: 1 quart, each

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Green and Red Salsas

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

Salsa Verde (green)

• 2 pounds (900 g) tomatillos, husked and rinsed
• 3-4 serrano peppers (adjust for heat preference)
• 1 small white onion, peeled and quartered
• 2 garlic cloves, peeled
• 1/2 cup fresh cilantro leaves and tender stems, packed
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp ground cumin (optional)
• 1/2 cup water or as needed

Salsa Roja (Red)

• 6 medium Roma tomatoes (about 2 pounds / 900 g)
• 3-4 dried guajillo chilies, stemmed and seeded
• 2-3 dried arbol chilies, stemmed and seeded (adjust for heat preference)
• 1 small white onion, peeled and quartered
• 2 garlic cloves, peeled
• 1/2 cup fresh cilantro leaves and tender stems, packed
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp ground cumin (optional)
• 1/2 cup water or as needed

Instructions

Salsa Verde (green)

1. 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.
2. Using a slotted spoon, transfer the boiled ingredients to a blender. Reserve the cooking water.
3. Add the cilantro, salt, and cumin (if using) to the blender.
4. Blend the mixture, adding the reserved cooking water 1 Tbsp at a time, until it reaches your desired consistency. It should be smooth but not runny.
5. Taste and adjust the salt or heat level, adding more serrano peppers if necessary and blending again.
6. Pour the salsa verde into a bowl or jar. Allow it to cool completely if serving later, or serve immediately for warm salsa.
7. Store in an airtight container in the refrigerator for up to 1 week.

Salsa Roja (Red)

1. 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.
2. In the same skillet, char the tomatoes, onion, and garlic for about 5-7 min, turning occasionally, until softened and blistered.
3. 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.
4. 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.
5. Blend until smooth, adding more soaking water or regular water as needed to reach your desired consistency.
6. Taste and adjust the seasoning, blending again if necessary.
7. Pour the salsa roja into a bowl or jar. Serve immediately or let it cool before storing in the refrigerator for up to 1 week.

Adam's Notes

• Adjust spiciness by adding more or less chiles.

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Bean & Cheese (Burrito de Frijoles y Queso) 

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Bean & Cheese Burritos

Ingredients

Bean & Cheese Burritos

• Chihuahua Cheese
• Refried Beans
• Flour Tortilla

Refried Beans

• 1 cup Lard or Neutral Oil
• 10 cups Pinto Beans, cooked
• 4 Arbol Chiles, dried
• 8 garlic cloves, minced
• 1 white onion, diced
• 3-4 Epazote leaves (optional)
• Kosher Salt, to taste
• Chicken Boullion Powder (optional), to taste

Instructions

Bean & Cheese Burrito

1. Put a spoonful of refried beans and a sprinkle of shredded chihuahua cheese in a warm flour tortilla (see recipe above).
2. Fold the burrito and serve warm.

Refried Beans

1. Heat the lard in a large skillet over medium heat until shimmering.
2. Add the diced onion, minced garlic, arbol chiles, and epazote leaves (if using) to the skillet. Sauté for 30 seconds, stirring constantly, until aromatic.
3. Add the cooked pinto beans and about 1 cup of their reserved cooking liquid to the skillet.
4. Mash the beans with a potato masher or the back of a wooden spoon, mixing them thoroughly with the toasted aromatics.
5. Cook over medium heat, stirring and mashing continuously, until the beans are smooth and creamy or reach your desired consistency. Add more reserved liquid, a few Tbsp at a time, if needed.
6. Season with salt to taste and serve warm.

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Northern Burrito (Burrito Norteño)

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Northern Burrito

Ingredients

Components

• Flour Tortilla
• Chili Relleno *see below
• Salsa de Suero y Jalapeño *see below
• Refried Beans *see bean and cheese burrito recipe

Salsa de Suero y Jalapeño (makes 4 cups)

• 15-18 medium jalapeños, stemmed
• 1 medium white onion, quartered
• 4 garlic cloves, peeled
• 1/2 cup white distilled vinegar
• 1 1/2 cups whole milk
• 1/2 cup neutral oil (e.g., vegetable oil)
• 1 1/2 tsp kosher salt (adjust to taste)

Chiles Rellenos (makes 6-8)

• 6-8 Anaheim peppers, roasted, peeled, and seeded
• 6-8 strips Chihuahua cheese
• 4 eggs, separated
• 35 g all-purpose flour
• Neutral oil for frying (enough for deep or shallow frying)

Instructions

Salsa de Suero y Jalapeño

1. In a large pot, boil the jalapeños, onion, and garlic in enough water to cover them. Cook for 10-12 min until the jalapeños are tender. Drain and set aside.
2. Transfer the boiled jalapeños, onion, and garlic to a blender. Add the vinegar, milk, and salt.
3. Blend on medium speed, slowly streaming in the oil, until the salsa is smooth and creamy. Adjust the consistency with more milk or water if needed.
4. Taste and adjust seasoning, adding more salt or vinegar for balance.
5. Pour the salsa into a container or jar and let it cool to room temperature.
6. Store in the refrigerator for up to 1 week. Shake or stir before serving.

Chiles Rellenos

1. Stuff the roasted and peeled Anaheim peppers with Chihuahua cheese, ensuring they’re securely sealed.
2. In a clean mixing bowl, beat the egg whites to stiff peaks using a whisk or hand mixer.
3. Gently whisk in the egg yolks, one at a time, until fully combined.
4. Sift the flour over the egg mixture and gently fold it in until just incorporated. Do not overmix to maintain the batter's fluffiness.
5. Lightly dust each stuffed chile with flour, shaking off any excess. This helps the batter adhere better.
6. Heat the oil in a frying pan to 365-375°F (185-190°C).
7. Dip each floured chile into the egg batter, ensuring it’s evenly coated, then carefully place it in the hot oil.
8. Fry the chiles in batches, turning occasionally, until golden brown and crisp, about 3-4 min per side. Transfer to a paper towel-lined plate to drain excess oil.

Adam's Notes

• Salsa de suero y jalapeño is a northern mexican salsa commonly served in places like Chihuahua and commonly served with carne asada, tacos or grilled veggies. The vinegar makes it sharp which cuts through richer foods.

Salsa de Suero y Jalapeño is a chunky Salsa common in Northern Mexico.

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Dried Beef Burrito (Burrito de Machaca)

P.S. This is the Machaca that we used in the video. You can order it online.

Yield: 2 Burritos

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Burrito de Machaca

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1/4 cup Neutral Oil
• 1/2 cup Jalapeno, diced
• 1/2 cup Tomato, diced
• 1/2 cup White Onion, diced
• 1 1/2 cups Machaca (Dried Beef)
• 2-3 Eggs

Instructions

1. In a pan over medium heat, sauté the vegetables in the oil for 3-4 min until softened.
2. Stir in the machaca, allowing the vegetable and oil mixture to rehydrate it for about 2 min.
3. Crack in the eggs and cook, stirring, for 1-2 min until the eggs are fully cooked.
4. Spoon the machaca mixture onto a warm flour tortilla, fold it up, and CRUSH!

Adam's Notes

• Machaca is a dried beef common in Northern Mexico. Using sun, salt and sometimes garlic, Mexicans have been preserving and "chipping" beef like this for years. Once rehydrated and cooked with love, it transforms from sad beef jerky to a super beefy, delicious ingredient. And the cool part... you can order it online because, by nature, it's preserved.

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Sonoran Burrito (Burrito Sonorense)

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Sonoran Burrito

Ingredients

Components

• Flour Tortilla
• Carne Asada *see below
• Avocado
• Frijoles puercos
• Tomato, diced
• Chihuahua Cheese, shredded

Frijoles Puercos (makes 8ish cups)

• 1/2 pound Mexican Pork Chorizo
• 1/4 cup white onion, diced
• 2 tsp bacon fat, lard, or neutral oil
• 6 cups cooked pinto beans (reserve 1 cup of cooking liquid)
• 2 chipotle peppers in adobo sauce (adjust for spice preference)
• 1/4 cup pickled jalapeños with brine
• 10 oz Oaxaca or Monterey Jack cheese, shredded
• Salt to taste

Jonathan's Carne Asada

• 15 serrano chiles, blackened and tender
• 10 whole garlic cloves, blackened and tender
• 1 cup soy sauce
• 3/4 cup fresh-squeezed lime juice
• 3/4 cup blend oil
• 2 pounds skirt steak

Instructions

Frijoles Puercos

1. In a blender, combine the chipotle peppers, pickled jalapeños with brine, and the reserved bean cooking liquid. Blend until smooth and set aside.
2. In a large skillet over medium heat, sauté the chorizo until it begins to render its fat. Add the diced onion and cook until softened, adding bacon fat or oil if needed.
3. Stir in the cooked pinto beans and simmer for 3-4 min to heat through.
4. Pour the blended chipotle and jalapeño mixture into the skillet. Stir well to combine and simmer for another 5 min, allowing the flavors to meld.
5. Use an potato masher to smash the bean mixture until creamy, leaving some texture. Adjust the consistency with additional cooking liquid if needed.
6. Lower the heat and stir in the shredded cheese. Cook gently until the cheese is fully melted and incorporated.
7. Taste and adjust salt as necessary. Serve warm with tortillas, tostadas, or as a dip for chips.

Jonathan's Carne Asada

1. Blacken the serrano chiles and whole garlic cloves until tender, using a grill or a dry skillet over medium-high heat.
2. Combine the blackened serrano chiles, garlic cloves, soy sauce, and lime juice in a blender.
3. Begin blending on low speed, gradually increasing to high speed, until smooth.
4. With the blender running, slowly drizzle in the blend oil to create an emulsification. Blend until fully emulsified and smooth.
5. Reserve 1/4 cup of the marinade for serving, if desired, and pour the rest into a shallow dish or resealable bag.
6. Add the skirt steak to the marinade, ensuring it is fully coated. Marinate for at least 2 hours or up to 8 hours in the refrigerator.
7. Preheat a grill to high heat or prepare the broiler. For the broiler, rub most of the marinade off the steak before cooking to prevent burning.
8. Grill or broil the steak for 3-4 min per side, or until charred on the outside and pink on the inside.
9. Rest the steak for 5 min, then slice against the grain. Serve with the reserved marinade for extra flavor.

Adam's Notes

• Frijoles Puercos or "pig beans" are sort of like an enhanced refried beans.

• Traditionally, this burrito is made with a "Sobaquera" tortilla, which is a massive flour tortilla that runs from the wrist to the armpit.

• Another sub for Chihuahua cheese is Asadero, which is common in the north of Mexico where this burrito comes from.

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Pork Stew Burrito (Burrito de Asado de Puerco)

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Pork Stew Burrito

Ingredients

Components

• Pork Guisado *see below
• Refried Beans *see Bean and Cheese Burrito Recipe
• Cilantro, chopped
• White Onion, diced

Pork Guisado (makes 4 cups)

• 2 pounds pork shoulder, cut into 1-2 cm cubes
• 1/2 white onion, diced
• 6 small garlic cloves, sliced
• 2 Tbsp oil or pork lard
• 2 bay leaves
• 1 tsp kosher salt, more to taste
• 5 guajillo chiles, seeded
• 2 ancho chiles, seeded
• 3 cups hot water
• 1 tsp chicken bouillon powder
• 1/2 tsp cumin
• Pinch of oregano
• 6 garlic cloves (for sauce)

Instructions

Pork Guisado

1. Toast the guajillo and ancho chiles in a hot cast-iron skillet until fragrant, about 1-2 min. Transfer to a bowl, cover with 3 cups of hot water, and let hydrate for 20 min. Reserve the soaking liquid.
2. Char the 6 garlic cloves for the sauce in the same skillet until lightly blackened. Set aside.
3. Heat a large pot over medium-high heat. Add the lard or oil, then the pork cubes. Cook until browned on all sides.
4. Add the diced onion to the pot and cook for 2 min. Stir in the sliced garlic and cook for another 2 min until fragrant.
5. In a blender, combine the hydrated chiles, 2 cups of the reserved soaking liquid, charred garlic, salt, oregano, and cumin. Blend until smooth to create a rich chile puree.
6. Pour the chile puree into the pot with the pork mixture. Add the bay leaves and chicken bouillon powder. Stir well to combine.
7. Lower the heat to medium-low and simmer uncovered, stirring occasionally, until the pork is tender and the sauce has thickened, about 1-2 hours. Adjust seasoning with additional salt if needed.

Adam's Notes

• This style is supposedly why the burrito was invented - to hold in Mexican stews called "guisados".

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