Like the fajita, the burrito is a recipe that blurs the lines between Mexico and the United States. Given the use of flour tortillas, larger and more elastic compared to corn tortillas and therefore more suitable for wrapping a generous filling, it is believed that the burrito was invented in the northernmost part of Mexico and then spread across the border... here it probably met chili, a Texan specialty, and one of the most delicious recipes of Tex-Mex cuisine was born! We have made the classic version of the burrito, filled with beef, Mexican beans and cheese, and enriched it with corn and avocado for a tasty colorful note: but this street food allows for endless customization, further personalizing it by adding salad, tomatoes, sauces, or even rice to make it an even more complete and substantial single dish!

Try these burrito variants as well:

  • Chicken burrito with lime guacamole
  • Burrito with vegetables


for 4 tortillas (diameter of 10 1/2 inches)
Flour 00 3 cups (350 g)
Water 6.7 oz (190 g) - lukewarm
Lard 1.1 oz (30 g)
Instant yeast for salted preparations 1 tsp (6 g)
Fine salt 1 tsp (6 g)
For the chili with meat
Ground beef 1 lb (450 g)
Precooked black beans 14.1 oz (400 g) - (weight not drained)
Red peppers 1 cup (150 g)
Tomato puree 1 cup (250 g)
Meat broth 2.1 cups (500 g)
Red onions 5.3 oz (150 g)
Garlic 1 clove
Fresh chili pepper 1
Powdered coriander 1 tsp
Powdered cumin 1 tsp
Brown sugar 1 tsp
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For the filling
Edam cheese 5.3 oz (150 g)
Corn 1 cup (160 g)
Avocado 1
Lime 1
Fine salt to taste

How to prepare Burrito

To make the burrito, first prepare the beef broth for the chili, then move on to preparing the ingredients: clean the bell pepper and cut it into pieces 1 or strips, then thinly slice the onion 2 and garlic. Finally, slice the chili into rounds 3.

Heat a swirl of oil in a pot (preferably cast iron), add the ground meat 4 and brown it over medium-high heat stirring well. Season with salt and pepper. When the bottom has dried out, deglaze with a ladle of broth 5 and let it evaporate. Transfer the meat to a bowl and set aside 6.

In the same pot, pour another swirl of oil and add the chili, garlic 7, onion, and bell peppers 8, then season with salt 9 and pepper.

Season with brown sugar, cumin, and coriander powder 10. Sauté well, then deglaze with a ladle of broth and cook over medium-high heat for 10 minutes 11. When the vegetables have softened, add the previously browned ground meat 12.

Pour the tomato puree 13 and the remaining broth 14. Cover with the lid 15 and let simmer over medium-low heat for 60 minutes, stirring occasionally and checking that it does not dry out too much; the cooking progress depends on the type of pot, so you will need to adjust according to the pot used.

While the chili is cooking, prepare the flour tortillas: pour the flour and lard into a bowl 16 and pinch with your fingertips to mix, then add the salt 17 and instant yeast 18.

Add the warm water 19 and start kneading with your hands 20. Continue to work on the work surface until you get a smooth and homogeneous dough; it will take about 5 minutes. Form a ball 21, cover with the bowl, and let rest for about 30 minutes.

After the resting time, divide the dough into 4 portions 22 and form balls 23. Roll out each ball with a rolling pin on a lightly floured surface until you get a very thin disk with a diameter of 10 1/2 inches 24. As you roll out the disks, make sure to keep the rest of the dough covered with a cloth to prevent it from drying out.

In the meantime, heat a cast iron (or non-stick, alternatively) skillet very well. Once hot, place the first tortilla 25 and cook for 40 seconds on one side and 40 seconds on the other 26. Transfer the cooked tortilla to a plate and cover with a cloth while you proceed with cooking the others 27.

After the 60 minutes of cooking the chili, add the beans with their preserving liquid 28, cover again with the lid, and cook for another 40 minutes, always over medium-low heat. Once ready, remove the pot from the stove and let the chili con carne cool down slightly 29. In the meantime, prepare the ingredients you will use to stuff the tortillas. You are ready to assemble your burritos: lay the tortillas on the cutting board and place a generous ladle of slightly cooled chili in the center, then distribute about 1 oz of sliced or grated edam cheese 30. Also, add any other ingredients, like corn and avocado.

First close the sides of the tortilla 31, then fold the bottom part over the filling 32 and roll the tortilla from the bottom up, keeping the closure downwards 33.

Heat a non-stick pan well with a drizzle of oil, place the burrito with the closure facing down 34 and brown it on all sides, so as to also melt the cheese 35. Transfer the burritos to a cutting board, cut them in half, and enjoy them while still warm 36!

How to store

It is recommended to enjoy the burrito immediately after preparation.

The chili con carne can be stored in the refrigerator for 2 days or can be frozen, after it has been completely cooled down.


You can also enrich your burrito with sauces like guacamole or pico de gallo, or sour cream as an alternative!

Using lard gives the tortillas a particularly soft texture, perfect for this recipe, but if you prefer, you can replace it with the same amount of vegetable oil. The important thing is to cook them briefly, otherwise they will dry out!