A Frenchman and American making Mexican food influenced by Japanese flavors is a distinct Los Angeles creation. Chefs Ludo Lefebvre and Vinny Dotolo recount the genesis of their beloved French bean and cheese burrito: what was once served as a garlic-flavored bean soup, is now wrapped in a giant flour tortilla, complete with American cheese (3 singles to be exact) and dried wakame seaweed. Here’s the recipe, try it for yourself (French flag, not included).
- 12” guerrero tortillas, flour
- pinto bean mix
- American cheese
- pico de gallo
- garlic brown butter
- eggs, whole
FOR PINTO BEAN MIX
- 4 cans pinto beans, whole cooked – liquid drained
- 2 quarts garlic water
- 1 cup lemon supremes, diced
- 2 cups preserved lemons, diced
- 4 tablespoons wakame
- 6 cups garlic brown butter, melted and warm
- white pepper to taste
- salt to taste
FOR GARLIC BROWN BUTTER
- 3 pounds butter
- 2 cups garlic, finely chopped
FOR PICO DE GALLO
- red onion, brunoise
- tomato, brunoise
- serrano, minced, with seeds (enough that you can see serrano, but not overly spicy)
FOR GARLIC WATER
- 1 pint garlic, peeled and smashed
- 1 gallon water
For the pinto bean mix:
In a large lexan container, gently mix together the beans, garlic water, lemon supremes, preserved lemons, wake, and garlic brown butter. Be careful not to break the beans. Season to taste with salt and white pepper.
For the garlic brown butter:
Slowly brown the butter and garlic together in a saucepan. The color of the butter should be like the skin of a hazelnut.
For the pico de gallo:
Mix all in a bowl to combine.
For the garlic water:
Put everything in a pot and bring to a boil. Simmer for 30 minutes.
Lightly fry a tortilla on the plancha to loosen. On a plate lay the warm tortilla place two slices of American cheese, 3 tablespoons of pico, 2 tablespoons of garlic brown butter and roughly 6 ounces of warm beans. Roll the burrito and sear off on the plancha. Smear garlic brown butter on the top of the burrito.