Burrito Las Palmas Recipe

Combine olive oil, lime juice, minced garlic, cumin, smoked paprika, salt and pepper in a shallow dish or bowl. Add the steak or chicken and coat evenly. Marinate at room temperature 15–20 minutes or refrigerate up to 2 hours.

Preheat a grill or grill pan to medium-high. For steak: grill 4–6 minutes per side for medium-rare to medium depending on thickness. For chicken thighs: grill 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let meat rest 5–10 minutes, then slice steak thinly against the grain or chop chicken into bite-sized pieces.

Rinse rice under cold water until water runs clear. In a small saucepan bring stock, salt and cumin to a simmer. Add rice, cover and reduce heat to low. Cook until liquid is absorbed and rice is tender, about 18 minutes. Remove from heat and fluff with a fork.

Warm drained black beans in a small saucepan over low heat with a pinch of salt and a tablespoon of water; mash slightly with the back of a spoon for a creamier texture or leave whole, then keep warm.

Char the poblano chiles: place whole poblanos over a gas flame, under a broiler, or on a hot skillet and cook until skins are blistered and blackened on all sides, turning frequently, about 8–10 minutes. Transfer to a bowl and cover tightly for 10 minutes to steam. Peel off skins, remove seeds and stem, and finely dice the flesh.

Prepare avocado crema: scoop avocado flesh into a bowl, add sour cream, lime juice, 1/2 tsp salt and half of the chopped cilantro. Mash or blend until smooth and adjust seasoning to taste.

Make salsa by placing tomatoes, jalapeño/serrano, onion and cilantro in a blender or food processor. Pulse a few times until coarsely chopped but not pureed. Stir in lime juice and salt. Taste and adjust heat or salt. Refrigerate until serving.

Warm tortillas: heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side until pliable. Keep wrapped in a clean towel to stay soft.

Assemble each burrito: place a warmed tortilla on a flat surface. In the center layer about 1/3 cup cooked rice, 1/4 cup warm black beans, 3–4 oz sliced steak or chicken, 2–3 tbs diced roasted poblano, 2 tbs avocado crema, 2 tbs sour cream or as desired, 2 tbs chopped cilantro and 1/4 to 1/3 cup shredded cheese. Fold sides in and roll tightly to form a burrito.

Create the cheese crust: heat 1/2 tbs butter or oil in a large nonstick skillet over medium. Sprinkle an even layer (about 1/4 cup) of extra shredded cheese in the skillet to form a circle roughly the size of the burrito. When cheese begins to melt and bubble and edges turn golden and lacy, place the burrito seam-side down onto the melting cheese. Press gently and cook 1–2 minutes until the underside of the tortilla crisps and cheese adheres. Carefully flip the burrito (use a spatula) and cook seam-side up an additional 30–60 seconds so crust sets. Remove and rest for 1 minute.

Repeat with remaining burritos, adding more butter/oil and cheese as needed. Serve each burrito Las Palmas hot with spicy salsa on the side. Garnish with extra cilantro and lime wedges if desired.