California: Mission Burrito (Oversized Wrap Innovation)

I’m thrilled to delve into California’s Mission Burrito, that oversized wrap innovation from the 1960s San Francisco scene. It’s a hearty twist on Mexican classics, using a massive 12-inch flour tortilla packed with flavorful rice, beans, meats, and fresh veggies, then foil-wrapped for easy portability. If you stick around, I’ve got the full scoop on ingredients and tips to craft your own.

History

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The Mission Burrito originated in the 1960s in San Francisco’s Mission District, a hub of Mexican-American culture, where it evolved as a hearty adaptation of traditional Mexican burritos, incorporating influences from California’s diverse food scene.

Regional variations, such as those in Southern California or Texas, often feature larger sizes, different fillings like carne asada or vegan options, and foil-wrapping for portability, signifying the dish’s role in American-Mexican fusion and local innovation.

Typically served in casual settings like taquerias, food trucks, or festivals, it embodies everyday street food culture, making it a staple for quick meals, late-night eats, or community gatherings.

Ingredients

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– Flour tortillas, the large ones**: Oh, you can’t have a Mission Burrito without these bad boys – picture them as the cozy blanket that holds everything together, soft and pliable** enough to wrap around a mountain of fillings, because who wants a burrito that falls apart mid-bite?

Go for the 12-inch size if you’re feeling extra ambitious, as they stretch just right without tearing, you know?

– Rice, preferably long-grain and cooked with garlic and cilantro**: Now, this is where things get flavorful – imagine a simple rice base that’s been jazzed up with a couple of minced garlic cloves and a handful of fresh cilantro, turning plain grains into something almost poetic, like a sidekick that adds that perfect, herby punch** without overwhelming the show.

Cook it in some chicken or veggie broth for depth, because let’s face it, plain rice is just boring on its own.

– Beans, either refried or black**: Beans are the unsung heroes** here, aren’t they?

Whether you mash up some refried ones for that creamy texture or keep black beans whole for a bit of bite, they’re packed with heartiness and a subtle earthiness that makes the burrito feel satisfying, and hey, they’re a great way to sneak in some protein without much fuss – though I might overdo it and end up with a burrito that’s more bean than anything else, which is hilariously messy.

– Meat options like shredded chicken, carnitas, or carne asada****: Meat brings the fun, doesn’t it?

Shredded chicken keeps things light and juicy, carnitas offers that slow-cooked, pull-apart goodness with a hint of citrus, or go bold with carne asada for a grilled, smoky vibe – each one adds its own personality, making you wonder, why settle for one when you could mix and match like a culinary adventure?

Remember, season it well, as a bland piece might just leave you shrugging.

– Cheese, shredded cheddar or Monterey Jack**: Ah, cheese – the stuff that turns a good burrito into a great one, melting into gooey perfection** that ties everything together like a warm, welcoming hug.

Go with cheddar for that sharp tang or Monterey Jack for something milder and stretchy; it’s all about that melty magic, and okay, maybe I’m a bit biased toward extra cheese, because who isn’t when it makes cleanup a sticky challenge?

– Vegetables, including lettuce, tomatoes, onions, and bell peppers: Veggies add the crunch and freshness that keep things balanced – crisp lettuce for that cool contrast, juicy tomatoes that burst with flavor, onions for a sharp kick, and bell peppers for a sweet, colorful pop.

Chop them finely so they don’t escape the wrap, because nothing says “oops” quite like a burrito explosion, and it’s those little details that make eating feel like a party.

– Sauces like salsa, guacamole, and sour cream: Sauces are where you get to play, right?

Salsa brings the zing with its tomatoey heat, guacamole offers that creamy, avocado-rich smoothness that elevates everything, and sour cream cools it all down like a trusty sidekick – layer them on generously, but not too much, or you’ll end up with a soggy mess, which, let’s admit, is a rookie error we all laugh about later.

– Optional add-ins: Avocado, jalapeños, and lime wedges: These are the extras that make it your own – slice up some ripe avocado for extra creaminess, toss in jalapeños if you’re in the mood for a playful spice that tingles just right, and don’t forget lime wedges to squeeze over for that bright, zesty finish.

It’s like giving your burrito a personal twist, because why not add a little surprise when it makes the whole thing feel custom-made?

– 1 teaspoon of onion powder for that savory boost: Last but not least, this little guy sneaks in to enhance the flavors without stealing the spotlight – just a teaspoon sprinkled into your rice or beans amps up the savory notes, making everything taste more robust and layered.

It’s that subtle touch, the one you might overlook, but oh, it turns a simple meal into something you’d crave again, even if I tend to second-guess measurements and add a smidge extra for good measure.

Cooking Steps

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Let’s jump into putting together your Mission Burrito, where the real magic happens with simple steps that turn everyday ingredients into a satisfying wrap.

First off, start by preparing the fillings to build that flavorful base – cook your rice with a couple of minced garlic cloves and a handful of fresh cilantro for that herby kick, and don’t forget to stir in 1 teaspoon onion powder to enhance those savory notes without overpowering the mix.

While the rice simmers in some broth for extra depth, heat up your beans – whether you’re mashing refried ones or keeping black beans whole – and warm your meat choice, like shredded chicken or carnitas, to make sure everything’s ready to layer in.

Once your fillings are prepped, it’s time to assemble the star of the show on a large 12-inch flour tortilla, which acts as the perfect, pliable wrapper for all that goodness.

Lay down a base of that flavorful rice, add a generous scoop of beans for heartiness, then pile on your meat option along with shredded cheddar or Monterey Jack cheese for that melty tie-it-all-together effect.

Top it off with fresh vegetables like lettuce, tomatoes, and onions to bring in some crunch, and remember, it’s okay if it looks a bit messy at this point – that’s just the burrito’s way of promising a fun, unpredictable bite.

Finally, fold and heat your burrito to seal the deal, starting by folding the sides over the fillings and rolling it up tight so nothing escapes.

Place it seam-side down in a hot skillet or wrap it in foil and bake for a few minutes until the tortilla gets that golden, slightly crispy exterior.

This step not only melts the cheese into cheesy perfection but also makes the whole thing easier to handle, and who knows, you might end up with a burrito so packed that it teeters on the edge of comical overflow – but that’s the charm of homemade ones, right?

Tips and Variations

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When it comes to tweaking your Mission Burrito, let’s not overlook that 1 teaspoon of onion powder – it sneaks in those savory depths without stealing the show, making your rice pop with flavor in a way that always surprises me, you know?

For variations, why not swap out the meat for grilled veggies or tofu if you’re going plant-based, adding a fresh twist that keeps things light and fun, or amp up the heat with diced jalapeños alongside those tomatoes for a playful kick that might’ve you reaching for a glass of water;

and hey, if you’re like me pondering what to do with leftovers, try rolling in some extra cheese and baking it a bit longer for a crispy edge that borders on burrito bliss, though I’ve to admit, my attempts at perfect portions often end up hilariously overstuffed.

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