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Burrito Supreme Recipe

Name: Casa Kahlo Mexican Grill & Bars Burrito Supreme Recipe
Cook time: 55 min
Total time: 55 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken breasts or flank steak, thinly sliced; 2 tbs olive oil; 1 tbs lime juice; 1 tsp chili powder; 0.5 tsp ground cumin; 2 cloves garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 0.75 cups long-grain white rice (uncooked); 1.5 cups water or low-sodium chicken broth; 0.25 tsp salt (for rice); 0.5 cups canned pinto or black beans, drained and rinsed; 0.25 tsp ground cumin (for beans); 1 piece extra-large flour tortilla (12–14 inch); 1 cups shredded cheddar or Mexican blend cheese; 1 cups shredded iceberg or romaine lettuce; 3 tbs sour cream; 0.5 cups pico de gallo (fresh salsa); 0.5 cups red tomato enchilada-style sauce or smooth red salsa (warmed); 1 tbs cooking oil spray or 1 tbs oil (for skillet); 1 tbs fresh cilantro (optional, chopped); 1 piece lime wedges (optional)

Inspired by Casa Kahlo Mexican Grill & Bar

Time55m

Serves1

One xtra large burrito filled with grilled chicken or steak, rice, beans, cheese, shredded lettuce, sour cream and pico de gallo. Covered with cheese and red tomato sauce

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Ingredients

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Filling - protein

1 lb boneless skinless chicken breasts or flank steak, thinly sliced

2 tbs olive oil

1 tbs ReaLime juice

1 tsp Chili powder

1/2 tsp Ground cumin

2 cloves Garlic, minced

1 tsp Celtic sea salt

1/2 tsp black pepper

Rice and beans

3/4 cups long-grain white rice (uncooked)

1 1/2 cups water or low-sodium chicken broth

1/4 tsp salt (for rice)

1/2 cups canned pinto or black beans, drained and rinsed

1/4 tsp ground cumin (for beans)

Toppings and assembly

1 piece extra-large flour tortilla (12–14 inch)

1 cups shredded cheddar or Mexican blend cheese

1 cups shredded iceberg or romaine lettuce

3 tbs Sour cream

1/2 cups pico de gallo (fresh salsa)

1/2 cups red tomato enchilada-style sauce or smooth red salsa (warmed)

1 tbs cooking oil spray or 1 tbs oil (for skillet)

1 tbs fresh cilantro (optional, chopped)

1 piece lime wedges (optional)

Method

Filling - protein

Marinate protein

Combine olive oil, lime juice, chili powder, ground cumin, minced garlic, salt, and black pepper in a bowl. Add the sliced chicken or steak and toss to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Cook protein

Heat a large skillet or grill pan over medium-high heat. Add 1 tbs oil (or spray skillet). When hot, add the marinated protein in a single layer. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C); cook steak 2–4 minutes per side for medium (adjust to preference). Remove from pan and let rest 3–5 minutes, then thinly slice or chop into bite-sized pieces.

Rice and beans

Cook rice

In a small saucepan bring 1.5 cups water or broth to a boil with 0.25 tsp salt. Add 0.75 cups rice, stir, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks, place 0.5 cups drained beans in a small saucepan with 0.25 tsp cumin and a pinch of salt. Warm over low heat, mashing a few beans with the back of a spoon to thicken slightly. Keep warm.

Toppings and assembly

Warm tortilla and sauce

Warm the extra-large tortilla for 10–15 seconds per side in a dry skillet over medium heat or microwave covered with a damp towel for 20 seconds until pliable. Warm the red tomato sauce/salsa in a small saucepan over low heat until gently simmering, then remove from heat.

Assemble burrito

Place the warmed tortilla flat. Spoon a central line of rice (~0.5 cup), then beans (~0.25 cup) over the rice. Add the sliced cooked protein (~0.5 cup), sprinkle 0.5 cup shredded cheese inside, then add shredded lettuce (about 1 cup), 3 tbs sour cream, and 0.25–0.5 cup pico de gallo. Fold the sides of the tortilla in, then roll from one end to form a tight burrito.

Finish and serve

Place the rolled burrito seam-side down in an ovenproof skillet or baking dish. Spoon the warmed red tomato sauce over the top (~0.5 cup) and sprinkle the remaining 0.5 cup shredded cheese over the sauce. Broil 2–4 minutes in a preheated oven set to high (watch closely) or bake at 375°F (190°C) for 8–10 minutes until cheese is melted and bubbly. Garnish with pico de gallo, chopped cilantro and a lime wedge if desired. Serve hot.