Tri Tip Burrito
A loaded tri tip burrito with rice, pinquito beans, salsa, and cheese in a warm flour tortilla. The Central Coast answer to the California burrito.
Tri tip and the burrito are a natural fit, and the Central Coast has its own claim here. Pile the cut with rice, pinquito beans, cheese, and salsa, and you have a full meal built straight out of the leftovers, the same beans that sit on the Santa Maria plate doing double duty inside the tortilla.
Want the California burrito move? Add a handful of fries inside before you roll. It is messy, it is huge, and it is exactly what you want after a long cook.
Ingredients
- 1 lb cooked tri tip, sliced or chopped
- 4 large flour tortillas
- 2 cups cooked rice
- 1 1/2 cups pinquito or pinto beans, warm
- 1 1/2 cups shredded cheese
- 1 cup salsa
- Guacamole or sour cream, optional
- Hot sauce, to taste
Instructions
- 1
Warm a tortilla until soft and flexible. A cold tortilla cracks when you roll it.
Warm them one at a time on a dry griddle or a few seconds over a flame.
- 2
Layer down the center: rice, beans, tri tip, cheese, and salsa. Do not overfill or it will not close.
Keep the filling in a tight line a third of the way up so you have tortilla to fold over it.
- 3
Fold the sides in, roll it tight, then crisp the seam-side down in a hot dry pan for a minute to seal it.
That quick toast on the seam is what keeps a big burrito from unrolling on you.