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.
Chipotle peppers in adobo wield the most transformative power in this preparation, supplying both deep smoky heat and natural acidity that helps tenderize dense muscle fibers. When dried chipotles are smoked over pecan or mesken wood and then rehydrated in a tangy tomato-vinegar paste, they develop complex capsaicin profiles that ordinary chili powders simply cannot replicate. Because these peppers pack a punch of concentrated sodium and acid, balancing them with neutral fats like olive oil prevents the marinade from prematurely curing the exterior of the beef into a tough, leathery barrier.
Substitutions alter the structural integrity of the final roll significantly if mismanaged. Swapping New York strip for a lean cut like top round requires extending the resting phase past the standard five-minute window and slicing the grain at a sharper angle to ensure tenderness against the bite of melted pepper jack and cheddar cheeses. Should fresh limes be absent from the pantry, bottled juice works in a pinch, provided it lacks added sulfites that impart a metallic tang to the basmati rice. When outdoor grills are unavailable, a heavy cast-iron skillet heated over high burner output creates a comparable sear, provided the cooking surface reaches at least 400 degrees Fahrenheit before the meat makes contact.
Allowing the cooked beef to rest under aluminum foil redistributes escaping muscle juices back toward the center of each cut rather than letting them pool uselessly on the cutting board. Tight rolling demands pliable tortillas, which benefit immensely from a brief thirty-second microwave steam before assembly prevents the dough from cracking along the fold lines.
