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Wednesday, November 10

I'm On A Mission...

The other day, I received an interesting request...I was asked for a recipe for a food I've never tried (actually, I'd never even heard of it before!!).  The request was for a Mission-Style Burrito...a VERY distinct type of burrito that was developed in the Mission district of San Francisco in the 1960's, and pretty much can't be found anyhere else.  Hey...I LOVE a challenge!!

While the specific origins of this particular delicacy are still argued, one thing becomes clear from my research on's considered a MUST TRY!!  The flavors give this burrito a very distinct taste. I have spent 2 days scouring the internet, and (keeping my fingers crossed) today you reap the 3 winning results...Wild Rice and Bean Burritos, Chili Cheese Rice Burritos, Beef Chipotle Burritos, and even a recipe for Pico de Gallo Salsa!! 


For the Rice:
3/4 cup wild rice
2 1/3 cups water
1 teaspoon salt

For the Salsa:
2 ripe medium tomatoes or 4 plum tomatoes, cored and diced
1 Hass avocado, halved, seeded, and diced
1/2 medium yellow onion, finely diced
1 to 2 jalapenos, or 1 serrano chile, stemmed and minced (leave seeds in for maximum heat)
1/3 cup chopped fresh cilantro leaves
1 teaspoon salt

For the Beans:
3 tablespoons extra-virgin olive oil
1/2 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1 19oz can pinto beans, rinsed and drained
4 extra-large (12") flour tortillas
1 bunch watercress, stemmed, optional
Sour cream, for garnish
Lime wedges, for garnish

For the rice:
Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain remaining liquid and fluff with a fork.

Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and the sauce gets juicy.

Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is
almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside.

When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining tortillas.) Keep covered while assembling each burrito.

To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling. Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired. Serves 4.


Cooking spray
1 1/2 cups shredded zucchini
1 1/2 cups thinly sliced green onions
3 cups cooking rice
3/4 cups shredded Monterey Jack cheesewith jalapeno peppers
3 tablespoons canned chopped green chiles
3/4 teaspoon salt
3/8 teaspoon black pepper
3/4 cup fat-free sour cream
6 extra-large (12") flour tortillas
1 1/2 cups shredded lettuce
1 1/2 cups diced tomatoes
6 tablespoons salsa

Heat a non-stick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions, sauté three minutes, or until tender. Stir in the rice and the next four ingredients. Cook one minute, stirring constantly. Remove from heat and stir in the cream.

Warm tortillas and fill with mixture. Top with lettuce and tomato roll up. Serve with salsa. Makes 4-6 servings.


1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14.5oz can diced tomatoes
1 small onion, chopped
1-2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 extra-large (12") flour tortillas
3/4 cup shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)

Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt. crockpot, place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.  Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings.

Pico de Gallo Salsa:

Combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped cilantro; 1 serrano pepper, finely chopped; and just a dash of sugar. Cover; chill several hours.

There you have it, folks...some of the finest offerings direct from San Francisco!!  Yes, I'll be trying these myself, but I can't wait to hear from you all on what you think.  ENJOY!!!

1 comment:

Cosmetics Aficionado said...

Yay!!!! These sound delicious!