Burrito Chico Grande Recipe

Cooking Instructions

1. 1

   Prepare the Ribeye Steak

   Season the ribeye steak with salt, pepper, and paprika. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare. Remove from heat and let rest before slicing thinly.

2. 2

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet used for the steak, add a little more olive oil if needed and scramble the eggs over medium heat until just set. Remove from heat.

3. 3

   Warm the Rice and Beans

   In a small saucepan, heat the spicy rice and beans over medium heat until warmed through.

4. 4

   Prepare the Home Fries

   If using pre-cooked home fries, heat them in the skillet until crispy. If making from scratch, dice potatoes and cook in olive oil until golden and tender, seasoning with salt and pepper.

5. 5

   Assemble the Burrito

   Lay a large flour tortilla on a plate. Start layering with the sliced ribeye steak, scrambled eggs, queso, spicy rice, beans, and home fries. Roll the tortilla tightly, folding in the sides to secure the filling.

6. 6

   Serve

   Cut the burrito in half and serve immediately, optionally with extra queso or salsa on the side.