Chipotle Steak Burritos
Try this Chipotle Steak Burritos recipe, or contribute your own.
Try this Chipotle Steak Burritos recipe, or contribute your own.
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup cilantro chopped
- 2 teaspoons cumin
- 1 tablespoon fresh lime juice
- 1 teaspoon adobo sauce
- 1 chipotle pepper
- 1 tablespoon chile powder
- 3 large cloves garlic minced or grated
- 1/4 cup olive oil plus more if needed
- 2 steaks of your choice (i like new york strips)
- 2-3 cup cooked basmati rice hot
- 2-4 large burrito size tortillas
- 3/4 cup pepper jack cheese shredded (use more or less to your liking)
- 3/4 cup cheddar cheese shredded (use more or less to your liking)
- optional add ins: salsa guacamole, lettuce, black beans, sour cream or greek yogurt
- Carbohydrate 20.3084139938025 g
- Cholesterol 127.669500043937 mg
- Fat 44.3811020571104 g
- Fiber 5.78599588758498 g
- Protein 36.0989795784976 g
- Saturated Fat 26.990427405496 g
- Serving Size 1 1 very large burritos or 4 normal size burrito (295g)
- Sodium 1929.40291468036 mg
- Sugar 14.5224181062175 g
- Trans Fat 2.61590782538384 g
- Calories 598 calories
Step-by-step
- In a small mixing bowl or glass measuring cup combine the chipotle pepper, adobo sauce, chili powder, cumin, oregano, onion powder, crushed red pepper, pepper, salt, garlic and olive oil. Whisk to combine (add in more olive oil if you think this amount in not enough to cover your steak, I sometimes need a full 1/2 cup).
- Place the steaks in a large gallon size ziplock bag and pour the marinade over the steak. Close the bag shut and massage the marinade all over the steak. Place the steaks in the fridge for 30 minutes or overnight.
- While the steaks marinate cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.
- Heat grill to about 400 degrees. Remove the steak from the bag and grill meat about 4-5 minutes per side (if your steaks are thick this may take longer), basting with any remaining marinade in the bag (use ALL the marinade, it's so good).
- Remove from grill and let rest for 5 minutes covered with aluminum foil (this can also be done under the broiler or in a skillet).
- Chop meat into 1/2 inch square pieces.
- Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the pepper jacker cheese, hot rice, warm steak, cheddar cheese and any add ins you like towards one end of the tortilla. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight).
- Repeat with remaining ingredients.
My Go-To Chipotle Steak Burritos: A Weeknight Winner
As a busy working mom, finding quick and delicious dinners is a constant battle. I’ve tried countless recipes, searching for something that hits the sweet spot between flavorful and easy. And let me tell you, these Chipotle Steak Burritos are my absolute game-changer. Forget takeout – this recipe is my secret weapon for a satisfying, restaurant-quality meal that comes together surprisingly fast.
The beauty of this recipe lies in its simplicity. The marinade is a vibrant blend of smoky chipotle peppers, fragrant spices, and zesty lime. It’s incredibly easy to throw together, and the flavors are absolutely addictive. The marinade itself is worth the effort – it transforms even the most basic steak into a tender, flavorful masterpiece. I usually marinate my steaks overnight for maximum flavor penetration, but even a 30-minute marinade does the trick in a pinch.
Once the steaks are grilled (or broiled, if you prefer), the assembly is a breeze. I love using warm tortillas for that extra soft texture. Then, it’s a simple layering process – fluffy rice, tender steak, melty cheese, and your favorite burrito toppings. I always add a generous helping of pepper jack and cheddar cheese, but feel free to experiment! Salsa, guacamole, sour cream – the possibilities are endless. I've even been known to throw in some black beans for added protein and fiber.
These burritos are incredibly versatile. They are perfect for a casual weeknight dinner, a fun weekend lunch, or even a potluck contribution. They’re also easily adaptable to different dietary needs. Want a vegetarian option? Substitute the steak with grilled portobello mushrooms or halloumi cheese. Looking for something lighter? Use whole wheat tortillas and load up on the veggies. The recipe itself is merely a suggestion; use it as a springboard to your own creativity in the kitchen.
Honestly, I'm always amazed at how quickly these burritos disappear. My kids gobble them up, my husband raves about them, and even I find myself sneaking a second one. It’s a satisfying and fulfilling meal, without the heavy feeling of a greasy takeaway. That’s the magic of homemade – you control the ingredients, the flavors, and the level of deliciousness.
Beyond the taste, what I appreciate most about this recipe is its convenience. I can prep the marinade ahead of time and store it in the fridge, making weeknight cooking a breeze. The grilling process is quick, and the assembly takes only minutes. It’s a recipe that empowers even the busiest individuals to create restaurant-quality meals in the comfort of their own home. Give it a try, and you might just find your new go-to weeknight dinner!
So, the next time you're short on time but craving a delicious and satisfying meal, remember these Chipotle Steak Burritos. It's a recipe that consistently delivers, whether it's a weeknight dinner or a casual weekend gathering. Trust me, you won't be disappointed!
