Hatch Green Chile Mission Style Burrito

Zia Hatch Green Chile Mission Style Burrito


This recipe uses Hatch Green Chile guacamole and a Hatch Green Chile marinade to pay homage to the giant burritos in the vibrant Mission District of San Francisco.

Though we feel these ingredients represent a "traditional" style of Mission Burrito, we encourage you to experiment around and tweak to your liking.  



Makes enough for about 5-6 burritos


- Burrito sized tortillas

- Shredded Monterey Jack or Mexican Blend Cheese

- Store bought fresh Pico de Gallo

- Sour Cream (optional)


For the Carne Asada:

- 1/2 jar Zia Hatch Green Chile

- 1-1.5 lbs Skirt Steak or Flank Steak 

- 1 can Mexican style lager such as Corona, Tecate, etc. 

- Carne Asada seasoning to taste, store bought

- High heat cooking oil 

For the Guacamole:

- 1 Large Hass Avocado, pitted and scooped

- 1/4 Medium White Onion, finely diced

- 1/2 jar Zia Hatch Green Chile, strained

- 1 Lime

- 1 clove fresh Garlic, peeled and finely diced

- A few pinches of Cilantro, finely chopped

- Salt and pepper to taste


For the Rice: 

- 1 cup Rice (brown or golden rice preferred)

- 1/4 onion, diced

- 1 clove Garlic, peeled and finely diced

- 2 tbsp Tomato Paste

- 2 cups Chicken Stock

- Salt and pepper, to taste

- High heat cooking oil


For the Beans:

- 1 15oz can Black or Pinto beans (your choice), strained

- Salt and pepper, to taste

- 2 cups Chicken Stock



1. Season raw steak generously with carne asada spice blend. In a blender, mix together beer with 1/2 jar Zia Hatch Green Chile. Let steak marinate in beer / Zia blend at minimum 1 hour, up to overnight. 

2. Begin making the rice. In a medium pot, heat up oil over medium heat. Once oil is hot, add rice, diced onion and garlic. Let cook until onion starts to lightly brown, then mix in tomato paste. Cook and stir for another couple minutes, then add chicken stock and bring to a boil. Once boiling, reduce to a simmer, let cover, and cook on low heat for 45 minutes to an hour until rice is softened and cooked through. 

3. After about 15-20 minutes has gone by on the rice, make the guacamole by mashing together scooped avocado, Zia Hatch Green Chile, garlic, cilantro, onion, fresh squeezed lime, and salt / pepper to taste. Once finished, place in the refrigerator until ready to use. 

4. In a separate cooking pot, add 1 can beans of choice, chicken stock, and salt / pepper. Bring to a boil, then reduce to a simmer and let cook on low until the rice is finished. 

5. Remove steak from marinade and pat dry. In a cast iron or frying pan, heat up oil over medium heat. Once oil is hot, cook steak for about 5 minutes each side / until the internal temperature registers 110-120 degrees Fahrenheit (43-50 degrees Celsius), depending on your rareness preferences. Remove from heat and slice into strips.

6. At this point, all of your burrito fillings should be ready. To assemble a burrito, warm a tortilla to get it soft and pliable (you can either microwave for 5 to 10 seconds or warm up in a hot cast iron for a few seconds each side). Using a slotted spoon, place rice and beans onto the open tortilla. Add Carne Asada, pico de gallo, guacamole, cheese, and sour cream. Fold the tortilla sides in over the filling, and and roll up the bottom flap of the tortilla over the filling until the burrito is sealed, holding the side tightly in place as you roll. 

7. Once the burrito is rolled, grill each side on a cast iron until lightly browned. Serve and enjoy! 


Hatch Green Chile Mission Style Burrito


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