Burrito Recipes

For Homestyle Meals: Decoding The 7 Must-Know Burrito Styles

California Burrito

A burrito style originating in San Diego, the American California burrito is larger and much more loaded than the native. What sets this burrito recipe apart is that it uses fries instead of rice or beans, resulting in a savoury, crunchy texture.

California Burrito Ingredients

• Large flour tortillas: 2
• Carne asada (grilled beef): 1½ cups
• French fries: 1½ cups
• Cheese, shredded: 1 cup
• Sour cream: ½ cup
• Guacamole: ½ cup
• Salsa: ½ cup

California Burrito Recipe

• Cook the fillings: Prepare carne asada (grilled, marinated beef) by cooking thin slices of beef on a hot pan or grill for 4–5 minutes until browned and slightly charred. At the same time, fry potatoes until golden and crisp, then lightly salt them. 
• Heat and layer the tortilla: Heat the tortilla wraps until soft and flexible. Then, assemble the filling. Layer carne asada, fries, cheese, sour cream, guacamole, and salsa, in that order.
• Fold in sides and roll tightly: Serve immediately while fries are crisp. This burrito style does not travel well as the fries can turn soggy over long distances. 

Dorado Burrito

Popular in San Francisco's Mission district, this burrito style takes a standard, overstuffed burrito and sears it on a hot, oiled griddle or flat-top grill until the tortilla is crunchy and golden brown all over. 

Dorado Burrito Ingredients

• Large flour tortillas: 2
• Cooked rice: 1 cup
• Beans: 1 cup
• Cooked protein (like chicken): 1 cup
• Cheese, shredded: 1 cup
• Salsa: ½ cup
• Oil or butter: 1–2 tbsp

Dorado Burrito Recipe

• Assemble the tortilla: Fill tortillas with rice, beans, protein, cheese, and salsa. Roll tightly.
• Crisp the burrito: Add oil or butter to a pan over medium-high heat. Place the burrito, seam-side down, on the pan and cook until golden, rotating to crisp all sides. 
• Rest, slice, and serve: Let it sit for 1–2 minutes after removing from the heat. Cut and serve hot with dips.

Korean Burrito (Fusion)

This burrito style is not all that different in terms of appearance. Rather, the difference lies in the ingredients used, which add a distinctly Asian flavour to the mix by incorporating elements such as kimchi, pickled radish strips, gochujang sour cream, and more. The following is a vegetarian recipe with tofu, but you can make it with bulgogi beef. 

Korean Burrito Ingredients

• Large flour tortillas: 2
• Cooked rice: 1 cup
• Firm tofu: 1–1½ cups
• Kimchi: ½ cup
• Pickled vegetables: ½ cup
• Gochujang sauce: 2–3 tbsp
• Sesame seeds: 1 tbsp

Korean Burrito Recipe

• Cook the protein: Use firm tofu and press it for 10–15 minutes to remove excess moisture. Cut into cubes or strips, then pan-fry in a little oil over medium-high heat for 6–8 minutes until golden and crisp on the edges. Add a spoonful of gochujang or soy sauce towards the end and toss to coat.
• Warm tortillas and stuff them: Warm tortillas and keep rice, kimchi, and pickled vegetables ready. Now, layer rice, protein, kimchi, pickles, and gochujang.
• Roll and serve: Fold in sides and roll into a compact burrito. Lightly grill for crispness or serve as-is. Garnish with sesame seeds.

Wet Burrito

Burritos originated as a hand-held, portable treat, but this burrito style flipped the switch. A wet burrito needs to be eaten with a fork because it is fully smothered in red or green enchilada sauce and topped with melted cheese. It likely originated in America. 

Wet Burrito Ingredients

• Large flour tortillas: 2
• Cooked rice: 1 cup
• Beans (black or pinto): 1 cup
• Shredded chicken: 1 cup
• Cheese, shredded: 1½ cups
• Enchilada sauce: 1½–2 cups
• Spices (paprika and cumin): to taste
• Onion, chopped (optional): ¼ cup

Wet Burrito Recipe

• Cook the protein: Cook and season the shredded chicken with salt, pepper, and spices like cumin and paprika until tender and flavourful.
• Assemble the burrito: Fill tortillas with rice, beans, chicken, and some cheese. Also, add the onions, if using. Roll tightly and place seam-side down in a baking dish.
• Top with sauces and cheese: Pour enchilada sauce over the burritos, ensuring they are fully covered. Sprinkle the remaining cheese on top. 
• Bake, garnish, and serve: Bake at 180°C for 15–20 minutes until melted and bubbling. Top with sour cream and onions. Serve hot with a fork, not by hand.

Breakfast Burrito

With breakfast in its name, it’s obvious this burrity style is best consumed in the morning. A breakfast burrito can include any and every filling – the list is flexible, but most versions contain a mix of eggs, cheese, and a meaty, crispy ingredient (usually a protein source). 

Breakfast Burrito Ingredients

• Tortillas: 4
• Chicken, cooked and shredded: 1 cup
• Large Eggs: 4-6
• Potatoes (Diced hashbrowns or roasted potatoes): 2 cups
• Bell Pepper (Diced): 1
• Onion (Diced): ½ 
• Shredded Cheese (Cheddar or Monterey Jack): 1 ½ cups
• Olive Oil or Butter: 2 tbsp 
• Salt, Pepper, & Garlic Powder to taste
• Optional: Salsa, Avocado/Guacamole, Cilantro 

Breakfast Burrito Recipe

• Cook the potatoes and veggies: Cook the diced potatoes in a skillet with oil (or butter) over medium heat until golden and crisp. Now, cook the remaining veggies for 3-4 minutes, seasoning with salt, pepper, and garlic powder. Remove from the skillet and set aside.
• Scramble the eggs: Whisk eggs in a bowl with a splash of milk (optional, for fluffiness). Reduce the heat to medium-low. Add the remaining oil/butter to the pan, pour in the eggs, and scramble until just set (do not overcook).
• Assemble the burritos: Lay out tortillas. On each tortilla, layer the scrambled eggs, potato/veggie mix, cooked chicken, and a generous amount of cheese. Add salsa or avocado if using.
• Roll and seal: Fold in the sides of the tortilla, then roll from the bottom up to create a tight burrito.
• Crisp (optional): In a clean skillet over medium heat, place the burritos seam-side down. Cook for 1–2 minutes per side until golden brown, and the cheese is melted. You can skip this step, but it’s highly recommended. 

Mission Burrito

Also originating from San Francisco, this is the burrito style that most modern-day versions use as the base. It’s large, overstuffed, and tightly wrapped in foil with a typical filling of rice, beans, a protein source, salsa, and optional extras. Unlike its geographical cousin (dorado), this isn’t grilled after wrapping. 

Mission Burrito Ingredients

• Large flour tortillas: 2
• Mexican rice: 1½ cups
• Black or pinto beans: 1 cup
• Cooked protein: 1–1½ cups
• Cheese, shredded: 1 cup
• Sour cream: ½ cup
• Guacamole: ½ cup
• Salsa: ½–1 cup

Mission Burrito Recipe

• Heat and stuff the tortillas: Heat the tortillas until soft, then place them flat. Add rice, beans, protein, cheese, sour cream, guacamole, and salsa. Be strategic with layering – start with the dry ingredients and end with the sauces. Keep fillings centred to avoid overstuffing.
• Fold and roll tightly: Fold the sides inward and roll firmly into a sealed burrito. Wrap in foil and let it sit for 1–2 minutes before serving.

Bacon-Wrapped Burrito

Easily the most indulgent style on the list, the bacon-wrapped burrito is a high-calorie fusion version of the classic. As the name suggests, the stuffed burrito is wrapped in raw bacon strips and cooked (baked, grilled, or smoked) until the bacon is crispy. And it’s one of those dishes that is fast gaining popularity, even in an age obsessed with low or no-fat dishes.  

Bacon-Wrapped Burrito Ingredients

• Large flour tortillas: 2
• Cooked rice: 1 cup
• Beans: 1 cup
• Cooked protein (chicken): 1 cup
• Cheese, shredded: 1 cup
• Bacon strips: 6–8
• Salsa: ½ cup
• Oil or butter: 1 tbsp

Bacon-Wrapped Burrito Recipe

• Assemble the burrito: Fill tortillas with rice, beans, protein, cheese, and salsa. Roll tightly into compact burritos.
• Wrap with bacon: Lay bacon strips slightly overlapping and wrap them around each burrito to fully cover the surface.
• Cook until crisp: Heat a pan over medium heat with a little oil or butter. Place burritos seam-side down and cook, turning occasionally, until the bacon is crispy and cooked through on all sides. Remove from heat and let rest for 2–3 minutes to firm up.
• Slice and serve: Cut the burritos in half and serve hot while the bacon is crisp.

The Role Of A Tortilla In A Good Burrito

Most burritos rely on a tortilla to wrap the fillings. However, the role of a tortilla goes far beyond that of a container. It’s what lends the dish its structural integrity, core texture, and basic flavour. A high-quality flour tortilla (homemade ensures freshness, but you can also go store-bought) keeps the burrito intact while eating, providing a soft, pliable, and slightly chewy exterior that complements the savoury fillings. 

But what exactly defines a good tortilla? A good tortilla needs to be thin, slightly chewy (but not rubbery), and soft. At the same time, it should not be so thin that it tears when stuffed. Mass-produced tortillas can have a slightly brittle (or, in a few cases, even rubbery) texture that can ruin the entire experience. To prevent this, always buy high-quality tortillas or make them at home. Also, make sure to heat the tortillas before using them in a burrito. This makes them soft and pliable. 

It’s A Wrap!

Burritos have come a long way from being a humble, though much-loved, street snack in Mexico. Today, burrito styles have transcended regional and cultural borders to truly become a global dish, with every region coming up with their own version (or two). From classics to fusions, burrito recipes remain diverse, delicious, and designed for comfort.