Burrito Hidalgo Recipe

Rinse the rice in cold water until the rinse runs clear. In a medium saucepan combine 1 cup rinsed rice, 2 cups water, 1/2 tsp kosher salt, and 1 tbs olive oil. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and keep warm.

While rice cooks, wash and chop romaine into 1-inch pieces. Chill in refrigerator until assembly.

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Add 1 cup corn and sauté 3–4 minutes until lightly charred at edges.

Add 1/2 cup finely diced red bell pepper and 1/4 cup finely diced red onion; cook 2 minutes until softened but still crisp.

Stir in 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Cook 30 seconds to combine, then remove from heat and let cool slightly.

Prepare the marinade: in a bowl combine 1 tbs lime juice, 1 tbs olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Place 12 oz of your chosen protein (chicken strips, flank steak slices or shredded carnitas) into the marinade and toss to coat. Marinate at room temperature for 10–20 minutes (or up to 2 hours refrigerated for deeper flavor).

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add a small drizzle of oil if using steak or chicken. Add the marinated protein in a single layer (cook in batches if necessary). For chicken strips: cook 4–6 minutes, turning once, until internal temperature reaches 165°F and edges are browned. For flank steak: cook 2–3 minutes per side for medium, longer for well done. For premade carnitas: heat and crisp in pan 3–4 minutes until warmed and slightly crisped.

Remove meat from pan, let rest 3 minutes, then slice (if needed) into bite-size pieces or shred. Keep warm.

Divide the cooked rice among two bowls (about 1/2 cup cooked rice per serving if making two; adjust if making single serving).

Arrange roughly 3 cups romaine lettuce mix per two bowls (about 1 1/2 cups per bowl) alongside the rice in each bowl.

Spoon the southwestern corn mix into each bowl (about 1/2 cup per bowl).

Top each bowl with the cooked choice of meat (about 6 oz per bowl if splitting 12 oz total).

Add 2 tbs sour cream to each bowl (or dollop to taste) and sprinkle 1/4 cup crumbled queso fresco over each bowl.

Serve roasted salsa on the side (about 1/4 cup per bowl) so guests can add to taste.

Garnish with chopped cilantro and a lime wedge. Add hot sauce, additional salt or pepper to taste.