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Restaurants›Cilantros Mexican Cuisine Mandeville›Spicy Burrito Grande Recipe

Spicy Burrito Grande Recipe

Name: Cilantros Mexican Cuisine Mandevilles Spicy Burrito Grande Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (or skirt steak), trimmed; 2 cups cooked long-grain rice; 1 cup cooked black beans (or pinto), drained and warmed; 4 each large flour tortillas; 1.5 cups shredded cheddar cheese (or Mexican blend); 0.5 cup yellow onion, small dice; 2 tbs garlic cloves, minced; 0.25 cup fresh cilantro, chopped; 1 each lime, juiced; 2 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper; 1 tsp ground cumin; 1 tsp chili powder; 0.75 lb ground beef (80/20); 1 cup tomato sauce; 0.5 cup beef broth; 1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder); 1 tsp chili powder; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 cup onion, finely chopped; 1 tbs garlic, minced; 1 tbs vegetable oil; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 0.75 cup sour cream; 0.25 cup pickled jalapeños (optional); 1 cup shredded lettuce; 0.5 cup diced tomatoes

Inspired by Cilantros Mexican Cuisine Mandeville

Time1h 5m

Serves4

Stuffed with steak, rice and beans and topped with chile con carne and sour cream

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Ingredients

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Burrito Filling

1 lb flank steak (or skirt steak), trimmed

2 cups cooked long-grain rice

1 cup cooked black beans (or pinto), drained and warmed

4 each large flour tortillas

1 1/2 cups shredded cheddar cheese (or Mexican blend)

1/2 cup yellow onion, small dice

2 tbs Garlic cloves, minced

1/4 cup Fresh cilantro, chopped

1 each lime, juiced

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Ground cumin

1 tsp Chili powder

Chile con Carne (Topping)

3/4 lb ground beef (80/20)

1 cup Tomato sauce

1/2 cup beef broth

1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder)

1 tsp Chili powder

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 cup Onion, finely chopped

1 tbs Garlic, minced

1 tbs Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Garnishes & Extras

3/4 cup Sour cream

1/4 cup pickled jalapeños (optional)

1 cup shredded lettuce

1/2 cup Diced Tomatoes

2 each Lime wedges

2 tsp hot sauce (optional)

Method

Burrito Filling

Marinate and Cook Steak

Pat steak dry and season with 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp chili powder and 1 tsp ground cumin. Add 1 tbs olive oil and rub to coat. Let rest at room temperature 10 minutes. Heat a heavy skillet or grill over medium-high heat until very hot. Add remaining 1 tbs olive oil to the skillet and sear steak 3-4 minutes per side for medium rare (adjust time for desired doneness). Remove steak to a cutting board, tent with foil and rest 6-8 minutes, then slice thinly across the grain into bite-sized strips.

Prepare Rice and Beans

If rice is not already cooked, cook 1 cup uncooked long-grain rice to yield about 2 cups cooked. Warm beans in a small saucepan with a pinch of salt and 1/4 tsp ground cumin until heated through, 3-5 minutes; keep covered and warm.

Assemble Filling Components

In a bowl combine the warm cooked rice (2 cups), warmed beans (1 cup), diced 1/2 cup onion, minced 2 tbs garlic, chopped cilantro (1/4 cup) and juice of 1 lime. Toss gently and season to taste with a pinch more salt if needed. Keep shredded cheese (1.5 cups) accessible for assembly and warm tortillas by wrapping in foil and heating in a 300°F (150°C) oven 8-10 minutes or briefly on a hot dry skillet about 15-20 seconds per side until pliable.

Fill Burritos

Lay one warmed tortilla flat. Place about 1/2 cup rice-bean mixture in the center, top with 1/4 of the sliced steak (about 4 oz), 1/3 cup shredded cheese, a small handful of shredded lettuce and 2 tbsp diced tomatoes. Fold the sides in, then roll tightly to form a burrito. Repeat to make 4 burritos. If desired, toast the assembled burritos seam-side down in a skillet over medium heat 1-2 minutes per side to seal and crisp the tortilla.

Chile con Carne (Topping)

Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 1 tbs minced garlic and cook 30 seconds until fragrant.

Add 0.75 lb ground beef to the pan; break up with a spoon and brown until no pink remains, about 5-7 minutes. Drain excess fat if desired, leaving about 1 tsp in the pan for flavor.

Stir in 1 cup tomato sauce, 1/2 cup beef broth, 1 tsp chili powder, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 1 tsp minced chipotle (or 1 tsp chipotle powder), 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer, reduce heat to low and simmer uncovered 10-12 minutes until slightly thickened. Taste and adjust seasoning or heat. Keep warm until serving.

Garnishes & Assembly

Place a filled burrito on a plate. Spoon 1/4 to 1/3 cup of the chile con carne over the top of each burrito (or serve on the side).

Top each burrito with about 3 tablespoons sour cream, a sprinkle of extra shredded cheese if desired, pickled jalapeños to taste, diced tomatoes and a handful of shredded lettuce. Serve immediately with lime wedges and hot sauce on the side.

Leftovers: Store chile con carne and filling components separately in airtight containers in the refrigerator for up to 3 days. Reheat chile gently on the stove; reheat burritos in a 350°F (175°C) oven for 10-12 minutes or in a skillet until heated through.