The humble burrito, a culinary icon of Mexican-American cuisine, boasts a rich and surprisingly complex history. While pinpointing its exact origin is difficult, the evolution of the burrito is inextricably linked to northern Mexico, particularly the states of Sonora and Chihuahua. Early versions, likely simpler than their modern counterparts, likely emerged from the need for portable and filling meals for workers, particularly in the early 20th century. These early burritos might have been little more than flour tortillas wrapped around simple fillings like beans or cheese, a far cry from the elaborate creations we enjoy today. The name itself is believed to derive from the Spanish word burro, meaning donkey, possibly referencing the burrito’s resemblance to a donkey’s pack saddle or perhaps its role as a common food for working-class individuals.

The migration of Mexican laborers to the United States during the early to mid-20th century played a pivotal role in popularizing the burrito. The food adapted and evolved within the American context, incorporating ingredients and flavors influenced by regional preferences and availability. This led to the diverse range of burrito fillings we see today, from the classic carne asada and carnitas to more Americanized options like seasoned ground beef, shredded chicken, and even vegetarian fillings. The rise of fast-food chains further propelled the burrito into the mainstream, transforming it from a regional specialty into a globally recognized dish. In 2023, the burrito market in the United States alone was estimated to be worth billions of dollars, underscoring its enduring popularity.

Our Classic Beef Burrito with Guacamole represents a culmination of this rich history. It showcases the quintessential combination of flavorful seasoned ground beef, fluffy rice, savory beans, and a generous helping of melted cheese, all snugly enveloped in a warm flour tortilla. The addition of homemade guacamole elevates the experience, adding a creamy, herbaceous counterpoint to the richness of the beef filling. Guacamole itself has its own deep roots in Mexican culture, dating back centuries. Avocados, the star ingredient, were a prized food for the Aztecs, and the preparation of guacamole has evolved over time, resulting in the diverse variations we see today. This dish, therefore, embodies a fusion of culinary traditions, a testament to the adaptability and enduring appeal of both the burrito and guacamole within the vibrant tapestry of global cuisine.

Ingredients and Measurements

This recipe yields approximately 6 large beef burritos. Accurate measurements are crucial for achieving the perfect balance of flavors and textures. We recommend using a kitchen scale for the most precise results, especially for the ground beef and spices. However, volume measurements are provided as an alternative.

For the Beef Filling:

• 1.5 lbs (680g) Ground beef (80/20 blend recommended for optimal flavor and juiciness). Choose a higher fat content for a richer, more flavorful filling. Leaner ground beef can result in a dry filling.
• 1 large Onion, finely chopped (approximately 1 cup). Using a sharp knife and chopping finely will ensure even cooking and prevent large onion chunks in your filling.
• 2 cloves Garlic, minced (or 1 teaspoon garlic powder as a substitute). Fresh garlic delivers a superior flavor profile, but garlic powder works in a pinch.
• 1 (15 ounce) can Diced tomatoes, undrained. Using undrained canned tomatoes adds moisture and helps create a richer sauce.
• 1 (15 ounce) can Kidney beans, rinsed and drained. Rinsing the beans removes excess sodium and starch, resulting in a less starchy filling.
• 1 (10 ounce) can Diced green chilies, undrained (adjust to your spice preference). Start with less if you’re unsure about your spice tolerance and add more to taste later.
• 2 tablespoons Chili powder. Adjust the amount of chili powder to your liking. For a milder flavor, use 1 tablespoon. For spicier burritos, use up to 3 tablespoons.
• 1 teaspoon Cumin. Ground cumin adds warmth and depth to the beef filling.
• 1/2 teaspoon Oregano. Dried oregano complements the other spices beautifully.
• 1/4 teaspoon Cayenne pepper (optional, for extra heat). Use with caution, as cayenne pepper is quite potent.
• 1 teaspoon Salt. Adjust to taste.
• 1/2 teaspoon Black pepper. Freshly ground black pepper is always preferred.
• 2 tablespoons Olive oil.

For the Guacamole:

• 3 ripe Avocados. Ripe avocados are key for creamy guacamole. Gently press the avocado; if it yields to gentle pressure, it’s ready.
• 1/4 cup finely chopped Red onion.
• 1/4 cup chopped Cilantro.
• 1 Roma Tomato, finely diced.
• 1 Lime, juiced.
• 1/4 teaspoon Salt. Adjust to taste.
• 1/8 teaspoon Black pepper. Freshly ground black pepper is always preferred.

For the Burritos:

• 12 large Flour tortillas (12-inch diameter). Warm the tortillas before filling for better flexibility and taste.
• Shredded cheese (cheddar, Monterey Jack, or your choice) – amount to your preference.
• Optional toppings: sour cream, salsa, shredded lettuce.

Note: These measurements are guidelines. Feel free to adjust the spice levels and ingredient quantities to suit your preferences. Enjoy!

Equipment List

Preparing delicious Classic Beef Burritos with Guacamole requires a range of equipment, from basic kitchen tools to specialized items that enhance the cooking process and final presentation. This list details the necessary equipment, including recommendations for optimal performance and alternatives where applicable.

Large Skillet (12-inch or larger): A large, heavy-bottomed skillet is essential for browning the beef evenly. Cast iron is ideal for its heat retention and distribution, ensuring consistent cooking. However, a good quality stainless steel or non-stick skillet will also work well. The size is crucial to accommodate the entire beef mixture without overcrowding, which can lead to steaming instead of browning.

Large Mixing Bowls (at least two, 3-quart capacity): You’ll need at least two large mixing bowls. One will be used for preparing the seasoned beef, and the other for the guacamole. Larger bowls provide ample space for mixing and prevent spills. Stainless steel bowls are preferred for their durability and ease of cleaning. Glass or plastic bowls are acceptable alternatives, but avoid using reactive metals like aluminum for the guacamole as it can affect the color.

Cutting Board (Large, sturdy): A large, sturdy cutting board is vital for preparing the ingredients. A plastic or wood cutting board is recommended. Avoid glass cutting boards, as they can dull knives quickly. Always use separate cutting boards for raw meat and vegetables to prevent cross-contamination.

Chef’s Knife (8-inch): A sharp chef’s knife is crucial for efficient chopping of onions, peppers, and other vegetables. A dull knife is dangerous and makes the preparation process more difficult. Regular sharpening of your chef’s knife is essential for both safety and efficiency. A good quality chef’s knife will make a significant difference in your overall cooking experience.

Measuring Cups and Spoons: Accurate measurements are essential for achieving the desired flavor profile. A set of standard measuring cups and spoons (liquid and dry) is necessary to measure the spices, liquids, and other ingredients precisely.

Large Burrito-Size Tortillas (10-12 inch): The size of the tortillas will depend on your preference and the amount of filling you plan to use. Flour tortillas are the most common for beef burritos, but corn tortillas are also a delicious option. Ensure you have enough tortillas to accommodate your beef mixture.

Spatula: A sturdy spatula is needed for efficiently mixing the beef in the skillet and for flipping the tortillas during warming. A flexible spatula is ideal for getting under the tortillas without tearing them.

Potato Masher (for Guacamole – optional): While you can mash the avocado with a fork, a potato masher provides a smoother, more consistent guacamole texture. This is optional, but recommended for a superior guacamole.

Serving Platter or Bowls: Once your burritos are assembled, you’ll need a suitable platter or bowls for serving. Choose a platter or bowls that are large enough to accommodate the burritos without overcrowding.

Fork and Knife (for serving): These are essential for your guests to enjoy their delicious burritos.

Beef Preparation (Seasoning and Browning)

The foundation of a truly delicious beef burrito lies in perfectly seasoned and browned beef. This section details the process of preparing 1.5 lbs of beef for your classic burritos, ensuring a rich flavor that complements the other ingredients.

Choosing Your Beef: For the best results, opt for a lean cut of beef that will hold its shape during cooking and won’t become overly tough. Chuck roast, sirloin tip, or flank steak are all excellent choices. Cut the beef against the grain into 1/2-inch cubes. This ensures even cooking and a tender final product. Larger chunks will take longer to cook through, potentially leading to uneven texture.

Seasoning the Beef: Proper seasoning is crucial. Don’t be shy with the spices! For 1.5 lbs of beef, you’ll need a generous amount. In a large bowl, combine the beef cubes with the following: 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 tablespoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1/2 teaspoon of cayenne pepper (optional, for added heat), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Thoroughly toss the beef to ensure each cube is evenly coated. Allow the seasoned beef to rest for at least 15 minutes, or even longer in the refrigerator (up to overnight) to allow the flavors to meld. This step significantly enhances the overall taste of your burritos.

Browning the Beef: Browning the beef is essential for developing a deep, rich flavor. Use a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons of vegetable oil or canola oil to the pan. Work in batches to avoid overcrowding the pan, which will lower the temperature and result in steaming rather than browning. Once the oil is hot (it should shimmer), add about 1/3 of the seasoned beef to the pan, ensuring not to overcrowd. Sear the beef on all sides, until it’s nicely browned and slightly caramelized. This process typically takes about 5-7 minutes per batch. Remove the browned beef from the pan and set aside. Repeat this process with the remaining beef.

Important Note on Browning: Don’t be tempted to rush the browning process. Proper browning is key to achieving a flavorful and delicious final product. If you overcrowd the pan, the beef will steam instead of brown, resulting in a less flavorful and potentially tougher end result. Take your time and work in batches for optimal results. Once all the beef is browned, you can proceed with the next steps of your recipe, such as simmering the beef in a sauce or adding it directly to your burrito fillings.

Professional Tip: For an even deeper flavor, consider adding a tablespoon of tomato paste to the pan after browning each batch of beef. Stir it around for a minute before adding the next batch. The tomato paste will add a rich, umami flavor to the beef.

Rice and Bean Preparation

The success of your Classic Beef Burritos hinges not only on the flavorful beef filling but also on the perfectly cooked rice and beans. This section details how to prepare both components for optimal texture and taste, ensuring a balanced and satisfying burrito experience.

Rice Preparation: We’ll be making a simple, flavorful rice that complements the richness of the beef and the creaminess of the guacamole. For this recipe, we’ll use 1 ½ cups of long-grain white rice. Long-grain rice is preferred for burritos as it holds its shape well and doesn’t become mushy.

Begin by rinsing the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Then, combine the rinsed rice with 3 cups of water in a medium saucepan. Add ½ teaspoon of salt and 1 tablespoon of olive oil. The olive oil helps to prevent sticking and adds a subtle richness.

Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking, as this will allow steam to escape and can result in unevenly cooked rice. Once cooked, remove from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and finish cooking.

After 5 minutes, fluff the rice gently with a fork to separate the grains. Avoid over-fluffing, as this can break the rice grains. You can add a squeeze of lime juice at this stage for extra brightness, if desired. Set the cooked rice aside until ready to assemble the burritos.

Bean Preparation: For the beans, we’ll use 1 (15-ounce) can of pinto beans, rinsed and drained. Pinto beans are a classic choice for burritos, offering a creamy texture and mild flavor. However, you can substitute with other beans such as black beans or kidney beans, depending on your preference.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed and drained pinto beans and cook for about 5-7 minutes, stirring occasionally, until heated through. Season with ½ teaspoon of chili powder, ¼ teaspoon of cumin, and a pinch of salt and pepper. These spices enhance the flavor of the beans and complement the other burrito ingredients.

Optional: For a smoother bean texture, you can mash some of the beans with a fork before adding the spices. This will create a mixture of whole and mashed beans, offering a nice textural contrast. Remember to adjust the seasoning according to your taste preferences.

Once the beans are heated through and seasoned, remove them from the heat and set aside until ready to assemble the burritos. Now you have perfectly prepared rice and beans, ready to be incorporated into your delicious Classic Beef Burritos!

Guacamole Preparation

Making fresh guacamole is a crucial step in elevating your classic beef burrito experience. This recipe focuses on achieving a vibrant, flavorful guacamole that perfectly complements the richness of the beef filling. We’ll guide you through each step, ensuring a consistently delicious result.

Begin with the avocados. The ripeness of your avocados is paramount. Select 2-3 ripe Hass avocados, gently squeezing them to check for slight give. Avoid avocados that are rock-hard (underripe) or overly soft (overripe). Overripe avocados will result in a mushy guacamole.

Prepare the avocados for mashing. Once you’ve selected your avocados, cut them in half lengthwise, removing the pit. Use a spoon to scoop the avocado flesh into a medium-sized bowl. Avoid using a metal utensil as it can cause discoloration. A wooden spoon or spatula is recommended.

Add the aromatics. Now, it’s time to build the flavor profile. Add ½ medium white onion, finely diced. The amount of onion is adjustable based on your preference. For a milder flavor, reduce the amount; for a stronger onion taste, increase it slightly. Next, add 1-2 Roma tomatoes, finely diced. Again, adjust the amount based on your preference. Too much tomato can make the guacamole watery.

Incorporate the citrus. The acidity of lime juice is key to preventing browning and enhancing the overall flavor. Use freshly squeezed lime juice for the best results. Add the juice of 1-2 limes, depending on the tartness of the limes and your taste. Start with one lime and add more to taste. A pinch of salt (approximately ½ teaspoon) balances the flavors and enhances the avocado’s natural taste.

Add your spices and herbs. To further enhance the flavor, incorporate ½ teaspoon of ground cumin and a quarter teaspoon of cayenne pepper (or more, to taste). These spices add warmth and depth. Fresh cilantro adds a bright, herbaceous note. Finely chop about ¼ cup of cilantro and add it to the bowl. Taste and adjust seasonings as needed. You might find yourself adding more lime juice, salt, or cayenne pepper depending on your preferences.

Mash to your desired consistency. Using a fork, gently mash the avocados to your preferred consistency. Some people prefer a chunky guacamole, while others prefer it smoother. Avoid over-mashing, as this can lead to a pasty texture. Once you’ve achieved your desired consistency, gently stir to combine all ingredients evenly.

Serve immediately or chill. Your freshly made guacamole is ready to be enjoyed! Serve it immediately with your classic beef burritos for the best flavor and texture. Alternatively, you can cover it tightly with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning, and refrigerate it for later. However, note that the flavor might slightly diminish if stored for an extended period.

Burrito Assembly

With your perfectly seasoned beef and flavorful components prepared, it’s time to assemble your classic beef burritos. This process requires a delicate balance of technique and generous fillings to achieve that satisfying, overflowing burrito experience. We recommend using large, 12-inch flour tortillas for optimal wrapping and filling capacity.

Warming the Tortillas: Before beginning, warm your tortillas to make them pliable and prevent tearing. You can achieve this by briefly heating them in a dry skillet over medium heat for about 15-20 seconds per side, or by microwaving them wrapped in a damp paper towel for 15-20 seconds. Avoid overheating, as this will make them brittle and difficult to work with. The ideal tortilla should be warm and slightly soft, yet still maintain its structure.

Layering the Filling: Begin by laying a warmed tortilla flat on a clean work surface. Don’t overload the burrito; aim for a balanced distribution of fillings to prevent it from bursting. Start by placing approximately 1/2 cup of the cooked beef mixture in a line across the center of the tortilla, leaving about 2 inches of space at the bottom edge. This bottom edge will be crucial for sealing the burrito.

Adding the Extras: Next, add your desired accompaniments. We recommend a generous spoonful (approximately 1/4 cup) of your freshly made guacamole, followed by a sprinkle of shredded cheese (about 1/4 cup), a dollop of sour cream or Mexican crema (about 1 tablespoon), and a scattering of your favorite toppings such as diced onions, cilantro, or pickled jalapeños. Remember to distribute these ingredients evenly along the length of the beef.

The Folding Technique: This is where precision is key. Begin by folding the bottom edge of the tortilla up and over the filling, tucking it in tightly to create a secure base. Then, using your thumbs to guide the filling, fold in the left and right sides of the tortilla towards the center, creating a neat package. Finally, tightly roll the burrito away from you, starting from the bottom and working your way up. Ensure the seam is tightly sealed to prevent leakage.

Optional Finishing Touches: For extra security and a nice presentation, you can lightly brush the seam of the finished burrito with a little water or melted butter to help it adhere. You can also briefly pan-fry or grill the assembled burritos for a few minutes per side to warm them thoroughly and add a slight crispness to the tortilla. This step is optional but highly recommended for an enhanced flavor and texture.

Serving Suggestion: Serve your Classic Beef Burritos with Guacamole immediately while they are warm and the fillings are at their peak flavor. Enjoy!

Recommendations: Classic Beef Burritos with Guacamole

Our Classic Beef Burritos with Guacamole are designed for maximum flavor and satisfaction. To elevate your dining experience, we offer the following recommendations:

Serving Suggestions: For the ultimate burrito experience, we suggest heating your burrito gently in a microwave (approximately 30-60 seconds) or oven (350°F for 10-15 minutes) until heated through. This will ensure the filling is warm and the tortilla is soft and pliable. Avoid overcooking, as this can dry out the filling. Serve immediately to enjoy the optimal texture and flavor. Consider adding a dollop of extra sour cream or a sprinkle of your favorite cheese for an extra touch of richness. Garnish with fresh cilantro and a squeeze of lime for a zesty finish.

Storage Conditions: For best quality, consume your Classic Beef Burritos within 2 days of purchase. If storing leftovers, refrigerate in an airtight container. To prevent the tortilla from drying out, you may wish to wrap the burrito tightly in plastic wrap before placing it in the container. Avoid freezing these burritos, as the texture of the tortilla may be affected upon thawing.

Complementary Dishes: These burritos pair wonderfully with a variety of sides. A simple side salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the burrito. Mexican rice and refried beans are classic accompaniments that add to the overall flavor profile. For a spicier kick, consider serving a side of pico de gallo or a fiery jalapeño salsa. A bowl of creamy Mexican corn salad offers a sweet counterpoint to the savory burrito. If you prefer something more substantial, a side of tortilla chips and your favorite salsa makes a perfect appetizer or accompaniment.

Nutritional Information (per burrito, approximate values): Calories: Approximately 600-700 (depending on burrito size and ingredients). Protein: 30-40g. Fat: 25-35g. Carbohydrates: 60-80g. Fiber: 10-15g. Please note: These values are estimates and may vary slightly depending on specific ingredients and portion sizes. For detailed nutritional information, please refer to the nutritional label on the packaging.

Important Note: Our Classic Beef Burritos with Guacamole contain common allergens such as wheat (in the tortilla), dairy (in the cheese and sour cream), and beef. Please be mindful of any allergies or dietary restrictions before consuming.