Burrito with steak, rice, beans, lettuce, pico de gallo, shredded cheese, sour cream and a side of red and green salsa.
Where this dish comes from
Acapulco, the Pacific port city in Guerrero, lends its name to dishes that lean on bold, coastal Mexican flavor profiles — though this burrito format is more a product of the U.S.-Mexico border than Acapulco itself. The pairing of skirt steak (arrachera) with melted cheese inside a flour tortilla reflects the norteño and Tex-Mex tradition of large, meal-in-one burritos. The 'Acapulco' designation typically signals the addition of avocado or green sauce, nodding to the fresh, bright flavors of the Pacific coast.
½ tsp kosher salt, ¼ tsp black pepper, ¼ tsp garlic powder
2 slices pepper jack cheese
½ cup canned refried beans, warmed
½ cup cooked Mexican-style rice (store-bought or homemade)
¼ cup store-bought pico de gallo, drained
2 tbsp store-bought avocado salsa (or smashed avocado with lime)
2 tbsp pickled red onion (store-bought or quick-pickled)
¼ cup jarred salsa roja or fire-roasted tomato salsa, for serving
1 lime, cut into wedges
1 tsp neutral oil
Instructions
1
**Season and sear the steak:** Pat skirt steak dry. Season both sides with salt, pepper, and garlic powder. Heat a cast-iron skillet over high heat until smoking. Add oil and sear the steak 2–3 minutes per side for medium doneness. Transfer to a cutting board, rest 3 minutes, then slice thin against the grain.
2
**Warm the tortilla:** In the same skillet over medium heat, warm the flour tortilla 20–30 seconds per side until soft and lightly blistered. Wrap in a clean towel to keep warm.
3
**Build the burrito:** Lay the warm tortilla flat. Spread refried beans across the lower-center third, leaving a 2-inch border on each side. Add rice on top of the beans, then layer the sliced steak.
4
**Add cheese and toppings:** Lay pepper jack slices directly over the hot steak to melt slightly. Add pico de gallo (drained so it's not watery) and a drizzle of avocado salsa.
5
**Roll it up:** Fold the left and right sides of the tortilla in over the filling. Starting from the bottom edge closest to you, roll up tightly and firmly, keeping the sides tucked. Place seam-side down.
6
**Grill the burrito:** Return the seam-side-down burrito to the skillet over medium heat. Press gently with a spatula and cook 1–2 minutes until golden and sealed. Flip and repeat.
7
**Slice and plate:** Cut the burrito in half on a diagonal. Spoon salsa roja alongside, add pickled red onion, and serve with lime wedges.