The perfect burrito sounds like heaven on earth to someone who is a diehard burrito fan. And, you can recreate this highly desired Mexican staple in your own kitchen. A perfect burrito is filled with flavor and textures that compliment one another. Use only the finest ingredients, including freshly made tortillas, and authentic burrito ingredients, such as homemade pico de gallo and crema, for your burrito. Serve your burrito as is, or add a side of Spanish rice for a complete meal.
Pico de Gallo - Slice a small Roma tomato in half and discard the pulp. Chop the remaining tomato into 1/4-inch pieces and add to a small bowl. Dice 1/2 a small jalapeno or Serrano chili pepper and add to the tomato. Dice 1/4 of a small white onion and place in the bowl.
Squeeze the juice of 1/2 lime into the bowl and stir. Chop 1 tbsp. of fresh cilantro and fold this into the mixture. Add salt to taste and refrigerate until you are ready to fold your perfect burrito.
Prepare The Burrito - Julienne 1/4 of a white onion and 1/4 of a green bell pepper into 1/8-inch thick strips.
Slice 1/4 lb. of beef roast crosswise into 1/4-inch thick strips. Cover the strips with 1 tsp. of cumin, 1 tsp. of chili powder and 1 tsp. of black pepper. Coat both sides of the strips of beef.
Add 1 tbsp. of lard to a cast iron frying pan. Heat the lard on medium until melted.
Toss the onion and bell peppers into the hot frying pan. Cook until the vegetables turn translucent. Add the beef strips and sauté on medium until the meat is no longer pink in the center. Pour the cooked mixture into a bowl; do not wash the pan out.
Add a 10-inch flour tortilla to the hot frying pan that is on medium heat. Toast each side of the tortilla for 30 seconds or until it begins to brown. Leave the tortilla in the hot pan but turn the stove off.
Spread 3 tbsp. of refried beans down the length of the center of the tortilla. Pour all of the vegetables and meat across the top of the beans. Sprinkle 1/2 cup of Oaxaca cheese, queso quesadilla, queso Chihuahua or manchego cheese over the top of the hot mixture. Smear 3 tbsp. of crema over the melting cheese.
Slice a 1/4 of a ripe Hass avocado lengthwise into 1/4-inch thick strips. Place these across the top of the crema. Sprinkle 1/2 cup of shredded iceberg over the top of the avocado. Add 3 tbsp. of the homemade pico de gallo across the lettuce.
Turn the frying pan so you are facing one of the short ends of the ingredients. Fold the tortilla over the end of the ingredients. Hold the tortilla as you fold one of the adjacent sides of the tortilla over the length of the ingredients. Tuck the tortilla over the ingredients and roll it over itself.