Remembering the late-night burrito

Another look at a college favorite

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Enjoy the good old days when you could eat a burrito at three in the morning without worrying about the grease.

Remembering the late-night burrito

For some reason, after a hard night of drinking, nothing sounds better than a greasy burrito from a place that probably has enough health violations to shut it down for a year. Still, that didn't keep you from going there and won't stop waves of college students from hitting their local burrito place this weekend, either. The good news is that you can recreate the flavor of those late-night burritos at home without all the grease. In fact, they can be quite gourmet.

How much you drink before you eat them is totally up to you.

The reimagined burrito

Yields 4 burritos


  • 1 pound steak
  • Salt and pepper
  • 4 tablespoons vegetable oil
  • 1 pound chorizo
  • 1 can whole pinto beans
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tomato, diced
  • 4 green onion greens, sliced
  • 2 cups cheddar cheese
  • 4 tortillas
  • 4 tablespoons sour cream


  1. Take the steak out of the refrigerator about 15 minutes before you cook to take the chill off.
  2. Liberally coat the steak with salt and pepper.
  3. Pour the vegetable oil into a skillet and cook the steak 4 minutes per side, remove it, and let it rest.
  4. Next, brown the chorizo until it's cooked all the way through and remove it from the skillet.
  5. Pour the beans into the skillet with the garlic and cumin. Cook until warm.
  6. Once the beans are warm, slice the steak into 1/4-inch wide strips.
  7. Make burritos from the steak, chorizo, beans, tomatoes, green onions and cheddar cheese and top with sour cream.
  8. Also, for that real late-night burrito taste, you can secure the burrito with a toothpick and deep fry it.

More burritos from the old days

Starving student's western burritos
Roasted pork and ancho chili burritos
Slow roasted pork and egg breakfast burritos