Make the tortillas (40 minutes). Mix 1 1/2 cup of flour, tsp of baking powder, 1/4 cup of lard, salt and water, knead 2 minutes, rub some lard on your hands and roll into ball, rest fifteen minutes, repeat kneading and resting. Roll into four tortillas of 12”, 75 grams each, dust with flour. Heat dry cast iron pan to medium, cook tortilla till bubbles appear, flip, brown bubbles on other side, done. Flourdust, cover with damp towel to to keep flexible.

Soak black beans overnight in cup of cold chicken bouillion with coriander and cumin. Next morning, add water to cover beans, bring to boil, then simmer in cast iron pan. Then add chopped onion, fresh cilantro and refry in Tbs lard. Serve 1/2 cup per burrito.

Marinade the carne asada overnight. Marinade steak in juices and spices in ziplock bag in fridge. Next day, heat chimney of mesquite charcoal in grill, when white hot, grill steak in direct heat, 15 minutes. Rest on cutting board five minutes. Cut in 1/2” strips, cut in 1/2” pieces. Serve 1/4 pound per burrito.

Make 8 heaping tablespoons of fresh cheese (15 minutes). Bring 2 cups of full milk to 180F degrees in saucepan, add juice of one lemon, stir till it curdles and drain into sieve. Ready. Serve 2 Tbs per burrito. To make 2 cups of fresh yoghurt, warm 2 cups of full milk to 180F degrees, cool to 115F, stir in 1/4 cup greek yoghurt, let ferment overnight. Mix with pico de gallo sauce.

Toast and boil the rice (15 minutes). Rinse and drain california rice, toast in dry hot cast iron skillet till rice starts to jump, 2 minutes. Add garlic, shallot, cumin, lard, toast 4 minutes. Add chicken bouillion, bring to boil, simmer till rice is soft. Add cup of water if running dry before rice is soft. Serve 1/2 cup cooked rice per burrito.

Make the guacamole (30 minutes): Measure. Start with quartering 3 roma tomatoes, sprinkle with seasalt, drain half an hour in collander, then dice. Dice 3 shallots, mince 3 peeled elephant garlic cloves, dice 3 jalapeno peppers, seeds removed. Chop half a cup of fresh washed cilantro leaves, no stems. Dice 2 big, ripe, but not mushy, avocados last, so they are super fresh. Mix all ingredients together in bowl with juice of one lime. Serve 1/2 cup per burrito.

Make the pico de gallo (30 minutes): chop cup full of fresh tomatoes in 1/4” pieces. Sprinkle with 1/2 tsp of seasalt, let drain 20 minutes. Chop cup full of jalapeno pepper, 1/4” pieces, seeds removed. Chop 2 whole shallots in 1/4” pieces. Chop half cup cilantro leaves. Mix together with juice from one lime. Mix with freshly made greek yoghurt, or mayo made from an avocado, a lime, ten mint leaves and 2 garlic cloves. Serve 1/2 cup per burrito.

Wrap the burrito: lay tortilla down, make rectangle with 1/4 cup refried beans in center, leaving enough tortilla on sides, top and bottom to make a wrap. Cover with fresh cheese. Add roasted rice.

Add layer of carne asada. Cover with guacamole. Layer of pico de gallo on top, mixed with greek yoghurt, avocado mayo, or mixture of both. Wrap in aluminum foil, cut in half, serve cold. To reheat, wrap tightly in aluminum foil, put 30 minutes in oven at 250F degrees. Enjoy.