00:05I'm Victor Escobedo. Welcome to Papalote. We focus on the quintessential Mission-Style Burrito.
00:15What separates a Mission-Style Burrito from all other burritos is that the founders of the burrito
00:21here in the Mission about 50 years ago focused on very simple ingredients, rice, beans, protein,
00:26and pico de gallo. As it evolved, people started making it differently. But if you want the best,
00:31you want the original, you want to come to the Mission and have a Mission-Style Burrito.
00:38We're gonna start with the beans. Beans, the way they're processed, the way they're delivered to
00:43us, they're not always super clean, right? So you want to make sure there's no little rocks or anything
00:47because nobody likes taking a bite into a burrito and then losing a tooth. We use two kinds of beans.
00:52Pinto beans are typically Mexican. Black beans are more of a Caribbean thing. Black beans are popular
00:58here in San Francisco and in the United States because it's a melting pot. Pinto beans are more
01:03neutral. Black beans have more of a flavor to it. That's also what makes a Mission-Style Burrito,
01:08the fact that it starts with a Mexican tradition, but it also combines Latin American flavors.
01:13I'm gonna put my beans in the pot five minutes later. Tell me if I'm talking too much because I
01:23don't
01:23want to spill the beans. We're gonna put six ounces of salt and we're gonna put one whole onion. We
01:31cut
01:31it to get the flavor out of it, but leaving it whole just makes it easier to fish out. Okay,
01:35let's get the
01:36beans started. So we're just making beans from scratch and it's a simple process. I could have bought
01:41frozen or canned, but I like making everything from scratch because you can control the consistency.
01:47Consistency is everything when you make something that has so many simple ingredients put together.
01:51Each ingredient matters.
01:57So now we're ready to do the rice, the Spanish rice, as most people call it. We're gonna use long
02:02grain rice. Traditionally, that's what we use. It's rice, beans, and your protein plus the pico de gallo.
02:07The rice, it contributes to the burrito being really substantial, really filling. We're gonna fry it
02:12first. And what's gonna happen is the long grain, it's like popping corn, right? So you add oil to it
02:18and you pop the rice. There's a few reasons why you do that. It does give it a nuttier flavor.
02:23Frying the
02:24rice prevents it from clumping. For this, we're using vegetable oil. Just a little bit will do.
02:38The goal is to coat every grain with oil, but we don't want it to pull at the bottom.
02:44So now I'm gonna let this sit here so that the oil drains all the way to the bottom. And
02:48we're
02:48gonna be making the sauce for the rice. To add some flavor to it, let's cut the vegetables. Onion,
02:54bell pepper. It's a rough chop because we're gonna be blending it. And that's the kind of rice that you
03:00would get when you went to your grandma's house if she had a little bit of rice. Sometimes she would
03:03make a little carnita on a comal. These flavors are very simple but very reminiscent of what's
03:09really eaten in Mexico. I'm gonna go ahead and cook this. I'm gonna put four ounces of my vegetable
03:14base. And then I'm gonna put four ounces of salt in here. Once we have our sauce ready, we're gonna
03:20add
03:20the rice into it. I'm gonna add the last of the tomatoes to our rice sauce. So this is an
03:26immersion
03:26blender. Once I blend it, we're gonna boil it and then add the rice to it.
03:33If you're not making a mess, you're not cooking.
03:38When we're done blending, there won't be any particles of any vegetable. It's just gonna be the
03:42flavor. So you won't notice it when I put the rice and the rice is finished. It'll just be a
03:47nice red,
03:47reddish rice.
03:53Now our sauce is fully boiling. I'm gonna bring it down just a little bit. This is getting ready
04:00for the simmer. I'm gonna take my rice and put it in there very slowly.
04:07Gonna cover it, let it simmer for about an hour, hour and a half. Let the steam do its thing
04:12and we'll
04:12have a nice, beautiful Spanish rice. Nice and fluffy.
04:19Okay, let's get the meat going. This is gonna be for our steak. So traditionally, you can have a
04:24steak burrito. There's also chicken burritos that's very popular. It's bottom sirloin flat meat. I like
04:30this meat because it cooks really nicely, really evenly. It's easier to cut for me. It's a popular
04:36cut for carne asada. And carne asada to me, the way I know it is a steak with salt and
04:42maybe a little
04:43pepper. People get confused with carne adobada and that's when you marinate the meat. We want to taste
04:47the grill. We want to taste the flames, right? So steak, flames, fire, salt and pepper. Now I'm just
04:54going to cut some of the fat. We take four ounces of steak to make one burrito. You want to
04:59cut against
05:00the grain because it's a fiber, right? When you're eating it, it's going to make it tough to eat, right?
05:04So the elasticity of the grains, it helps you cut better and it also helps you eat it better.
05:09Okay, meat's ready. Now we're going to grill a nice piece of steak for a burrito.
05:16Salt and pepper, garlic and some other cool stuff. It's a secret. What is carne asada? It's grilled
05:25meat. It's the simplicity of freshly cut steak and seasoned with salt, pepper and your choice of little
05:32spices. That's the way I grew up in Chapultepec in the park in Mexico City. I remember going to a
05:38carne asada. Carne asada means grilled meat, but it's also the event where people get together to
05:42grill meat. So we're going to let this grill for about three minutes each side. You don't want it to
05:47be too cooked. We're looking for a medium rare, medium. We have four ounces of meat and it's really
05:53important for our burritos to be consistent, right? So four ounces of meat, four ounces of rice, four ounces of
05:59beans and just kind of brought together with a little bit of pico de gallo. And then eventually
06:03you can put the papalute salsa.
06:09Pico de gallo is tomato, onion, cilantro, and serrano. A little bit of lime juice, a little bit
06:14of salt. And this one's going to bring freshness and some vegetables to the burrito. Everything is
06:18chopped. I could, but I don't do that. We have a little machine right here that helps me.
06:24I have the power. I only have to do this 200 more times. I'm going to knock out the tomatoes.
06:32Then I'll move on to the onions and the rest of the cilantro and the serrano, and then we'll keep
06:38going. Everything is a prep for the pico de gallo. I put some salt first, some fresh chopped onion.
06:47We're going to do our cilantro with our serrano. The finishing touch is lime.
06:52Now we're going to mix the pico de gallo. Pico de gallo brings vegetables,
06:57brings freshness, and it brings part of the culture into the dish.
07:03We're about ready to make a burrito. We're going to use a 14-inch tortilla.
07:07This is also called a tortilla subaquera in Mexico. In Sonora they have, they're a little bit bigger.
07:11Subaco is your armpit. And so what they call it that because it goes the length of your arm.
07:16These are our tortillas from Sonoma. So we get all of our tortillas made for us. It's not something that
07:21we
07:22get at the supermarket. We're going to throw it on the grill. Grated jack cheese that's going to melt
07:28as your tortilla is warming up. Right now we're making a super burrito. So that's going to have
07:32rice, beans, pico de gallo, your protein, and we're going to add sour cream, cheese, and guacamole.
07:37The first step is warming up the tortilla and making sure that cheese melts on the tortilla. So you want
07:42to warm up the tortilla even if you're not putting cheese on it to melt it because it makes it
07:47more
07:47pliable, right? So now we're going to cut the steak. We're going to create a base with the rice. The
07:55rice is the foundation so it's going to soak up all the juices from the meat. Four ounces of black
07:59beans.
08:01We're going to put our meat on top. Put some pico de gallo on there. This is going to be
08:04a super.
08:05So we're going to do guacamole, sour cream. The cheese is already there. We want to make sure that
08:11every bite has every flavor. So what we're going to do is we're going to take it and spread it
08:15out.
08:16Once we do that, we're going to tuck it in, bring it in,
08:23and that is your mission-style burrito.
08:27This baby has to be able to travel. Put it in there, roll it up, and we're going to tuck
08:33it in.
08:33The foil will keep it warm. It makes it easy to travel. Maybe you don't have time to sit down.
08:39Maybe you have to go to work and you need to carry that and eat it in the car or
08:42whatever. So that's what
08:43makes a burrito very practical, but still very authentic of the flavors of Mexico that I grew up with.
08:48The one thing missing is the salsa. Bon appetit. I mean, buen provecho.
08:52.
08:53.
08:55.
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