Zocalo Burrito Recipe Courtesy of Executive Chef Marco Navarro, Zocalo Restaurant, Sacramento, Ca

14 Inch Flour Tortilla
1/2 Cup Black Beans
1/2 Cup White Rice
8 Oz Grilled Skirt Steak, thinly cut
Lettuce, thinly sliced
Sour Cream
Avocado 

Salsa de Chile:
4 Each Japoneses Chiles
3 Each Guajillos Chiles
4 Each Tomatoes
1/2 Yellow Onion
2 Each Garlic Cloves
Salt and Pepper, to taste

Salsa de Chile:
Roast all ingredients then boil. Puree.

Grill the steak. Warm tortilla then add all ingredients inside. Wrap the burrito then place on a hot griddle to mark the outside. Serve on top of the chile tomato sauce.