Mission Burrito

shredded cheese on a skillet, tortilla on top of cheese, press in to adhere. Carmelize the cheese, pull out with spatula, put cheese side inside with the burrito fillings, you'll get 'steamed' tortilla and more complex (better) cheese taste

I am lucky to live in the Bay Area. I’ve rarely met a San Francisco burrito I didn’t like, wherever it’s from, and I’ve tried all of the places that everybody mentioned. I can’t imagine making these, but I suppose it’s easier and far less expensive than flying to San Francisco for you poor, unfortunate souls.

FYI, the recipe is for a SUPER burrito, not a regular burrito. Only super burritos have sour cream, guac, and cheese.

If you can, try toasting the rolled up burrito in a cast iron skillet the way they do it at my favorite Mission burrito spot, Cancun Taqueria

Used to get these all the time in the 80's in SF. Rice is not normally used. Tortilla was steamed (pretty sure). I would always get carnitas, not steak. They tasted awesome.

i added red pepper flakes to the sauce and it was a good move. if i made this again i would thin out the peanut butter glaze. it’s more of a pasty texture, i think i would do less peanut butter and add either some rice wine vinegar or coconut milk or something else.

Just had a La Taqueria carne asada burrito this weekend and it never gets old or indifferent. The same bald guy has been making the burritos since at least 1991. And, yes, El Toro, Pancho Villa, La Cumbre, Taqueria Cancun, El Farolito, and Taqueria Altena(god rest their souls) all get props for one dish or another - La Taqueria reigns supreme. Avocado(not guac) and their salsa verde is key.

I grew up in Northern CA, lived in SF for many years, and very much miss the burritos. Have been in NYC for nearly 30 years and still haven’t a clue where to buy decent flour tortillas. Anybody have tips? Thanks!

I am not a cook but it was my wife’s birthday so I decided to make this burrito for her and she was blown away by it. I have to admit I was also quite surprised at how good the burrito turned out. I modified the recipe a bit by using a bit less lard than suggested, probably about half the portions it dictates. At the end I also “toasted” the burritos by putting them back on the same cast iron pan I used to cook the meat. The left over lard and meat grease gave the tortilla a great flavor.

I’m from the East Bay where we have lots of good Taquerias, but my buddy moved to the Mission District a few years after high school. We were all into punk rock and being hella hipster so bine messengers and burritos, in 2005, were the hype. Needless to say, my buddy, who niw lives in New York, respectively, showed us around and would take us to El Farolito. I think it was El Faro that he lived above, but El Farolito is the spot for the best super burritos. Anyone here remember El Balazo?

The tortillas absolutely need to be heated before you put the fillings in and roll them up, and it is best to wear them after so all the fillings conjoin. Also heat the beans with more lard than the recipe calls for to make them really soft.

I lived in SF in 80's and 90's. Everybody raved about La Taqueria. I went a couple of times, and it was good but got tired of waiting outside (yes, even The Mission and Noe get cold). Across the street stood El Toro. Hm, I tried their carnitas burrito and never ventured across the street again. Have no idea if circumstances are the same today, just a bit of SF pre-tech nostalgia.

I made this vegetarian by using 2 cans of black beans which I added to sauteed white onions. Really good!

SF native here: heat the tortilla and make rice for the inside. You can go without (“bronco” style at EBX or regular La Taqueria), but that’s a riff on Mission burrito.

Frank, people have been saying La Taqueria is over-rated for 40 years. I'm going to take a stab, and guess you liked to eat there before it was cool, not now when *everybody* goes there? Parvenues, everywhere!