Dive into my Fajita Fiesta Burrito, a delightful fusion of my favorite Tex-Mex recipes. Imagine tender strips of marinated beef tenderloin, zesty frijoles charros, and flavorful green chile rice all wrapped in a large flour tortilla. I toast it to perfection, then crown it with rich Texas enchilada sauce, melted queso, fresh pico de gallo, and creamy slices of avocado. Each bite is truly a fiesta in your mouth!
Below, you’ll find links to each of the component recipes, followed by the master recipe that ties everything together into one delicious burrito. Get ready for some fun in the kitchen—turn up your favorite Tejano music for some extra flair, and don’t forget to pour yourself a refreshing agave margarita. Alright, let’s dive in and start cooking!
Component Recipes
Green Chile Rice
Queso Poblano
Pico de Gallo
Tex-Mex Spice Blend
Agave Margarita
Fajita Fiesta Burrito Recipe
Fajita Fiesta Burrito
Equipment
- cutting board
- kitchen knife
- glass bowl – for marinating the beef
- glass bowl – for making pico de gallo
- glass bowl – for guacamole
- sauce pan – for the enchilada sauce
- sauce pan – for the beans
- sauce pan – for the queso
- sauce pan – for the chicken stock
- skillet – for cooking the beef
- skillet with a lid – for the rice
- baking sheet
- foil
- spatula
- spoons
Ingredients
Ingredients From Other Recipes You Will Need
- 1 cup Fajita Marinade – see attached recipe
- 1 cup Frijoles Charros – see attached recipe
- 2 cups Green Chile Rice – see attached recipe
- 2 cup Texas Enchilada Sauce – see attached recipe
- 1 cup Queso Poblano – see attached recipe
- 1 cup Pico de Gallo – see attached recipe
- 1 cup Guacamole – see attached recipe
Remaining Ingredients
- 2 large tortillas – burrito size
- 1 tbsp olive oil
- 12 ounces beef tenderloin – sliced across the grain in ¼" thick slices
Instructions
- Slice the beef tenderloin across the grain in ¼ inch slices.12 ounces beef tenderloin
- Make the Fajita Marinade, then toss it with the beef. Cover and refrigerate for at least a few hours or overnight for best results.1 cup Fajita Marinade
- Make the Frijoles Charros according to the linked recipe.1 cup Frijoles Charros
- Make the Green Chile Rice according to the linked recipe.2 cups Green Chile Rice
- Make the Texas Enchilada sauce according to the linked recipe.2 cup Texas Enchilada Sauce
- Make the Queso Poblano according to the linked recipe.1 cup Queso Poblano
- Make the Pico de Gallo according to the linked recipe.1 cup Pico de Gallo
- Make the Guacamole according to the linked recipe.1 cup Guacamole
- Add oil to a large skillet over medium heat. Add the tenderloin slices not allowing them to touch each other. Cook only until slightly charred on each side, no more than a few minutes. Cook the meat in batches if necessary to allow it to properly brown.1 tbsp olive oil
- Remove the cooked beef to a dish and set aside.
- Heat up a comal over medium heat. Warm the tortillas on each side, then add them to a foil lined baking sheet.2 large tortillas
- Add a generous scoop of rice, beans, and meat to each tortilla. Roll up the tortilla in burrito style.
- Pre-heat oven to 400℉. Using a large spatula, carefully add the burritos seam side down to a hot comal or large dry skillet. Allow the tortilla to toast slightly, then carefully turn the burrito over to toast the other side. Do this for each burrito separately.
- Return the toasted burritos seam side down to the foil lined baking sheet.
- Ladle some hot Texas Enchiladas sauce and/or queso on top of each burrito. Put the baking sheet into the pre-heated oven, and bake for about 10 minutes.
- Remove from the oven, and carefully plate the burritos. Top with fresh Pico de Gallo, or avocados.
- As a variation, this burrito is topped only with melted queso.
PRIVATE NOTES
Nutrition
More Information
This recipe is a big undertaking, but each component is simple. Green Chile Rice and Texas Enchilada Sauce can be prepped and frozen in vacuum seal bags for convenience.
Have fun in the kitchen
Play lively music and enjoy an adult beverage. Beans, sauce, and queso can simmer for hours; take breaks and relax.
Cuts of beef to use
Traditionally, skirt steak is used for fajitas, but for ease of eating, opt for tenderloin. Flank steak or ribeye are also good alternatives.
Notes on Queso
My Queso Poblano is ideal, or make a simple yellow queso by melting Velveeta. Add Ro-tel tomatoes with green chiles, fresh Pico de Gallo, a pinch of chile powder, and my Tex-Mex Spice Blend.
Wet Burrito
My Fajita Fiesta Burrito is a ‘wet’ burrito, smothered in sauce and queso. Skipping these toppings makes it dry, but where’s the fun in that?
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