El Grande Recipe

Season protein

If using chicken or steak, cut into thin strips (if not already). In a bowl toss the meat with olive oil, ground cumin, chili powder, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Let sit 10 minutes at room temperature while you prepare other components.

Grill or sear

Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of oil or spray. Add the seasoned chicken or steak in a single layer and cook, without moving much, until browned and cooked through: about 4–6 minutes per side for thin steak slices or 6–8 minutes total for chicken, turning once, until internal temperature reaches 165°F for chicken or steaks reach desired doneness. Remove from pan and let rest 3 minutes, then slice into bite-sized pieces if needed.

If rice is not already warm, reheat cooked rice in a microwave or in a small saucepan with a splash of water over low heat until steaming, about 3–5 minutes. In a small saucepan combine rinsed black beans with a pinch of salt and warm over low heat, stirring occasionally, until heated through, about 3–4 minutes. Keep warm.

Roux

In a medium saucepan melt 2 tablespoons butter over medium heat. Once foaming, add 2 tablespoons flour and whisk constantly for 1 minute to form a roux, cooking out the raw flour taste but not browning it.

Add milk and cheese

Gradually whisk in 1 cup milk until smooth. Continue to cook and whisk over medium heat until the mixture thickens slightly, about 3–4 minutes. Reduce heat to low, remove from direct heat and stir in 1 1/2 cups shredded cheddar until melted and smooth. Season with 1/4 tsp salt, 1/4 tsp smoked paprika and 1 tsp hot sauce if using. Keep warm on very low heat, stirring occasionally (do not boil).

Warm the flour tortillas for pliability: stack and wrap in a damp paper towel and microwave 30–45 seconds or briefly heat each on a dry skillet 15 seconds per side.

Lay one warmed tortilla flat. Spoon about 1/2 cup cooked rice down the center, followed by 1/4 cup warmed black beans, and 1/3 to 1/2 cup grilled chicken or steak. Fold the sides of the tortilla in, then roll tightly from one end to form a burrito. Repeat for remaining tortillas and filling.

Place assembled burritos seam-side down on a lightly oiled griddle or skillet over medium heat. Toast 1–2 minutes per side until golden and sealed. Remove to a serving plate.

Place each burrito on a plate. Spoon generous amounts of warm cheese sauce over the top (about 1/4 to 1/3 cup per burrito). Sprinkle extra shredded cheddar if desired so it melts into the sauce.

Serve with a mound of shredded lettuce, about 1/4 cup pico de gallo per burrito, and 2 tablespoons sour cream on the side. Garnish with chopped cilantro and a lime wedge. Offer hot sauce on the side if desired.

Enjoy immediately while the burrito is warm and the cheese sauce is gooey.