Name: Ovation Bistro & Bar, Davenports Lunch Macho Burrito Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each large (12") flour tortillas; 1 cups long-grain white rice (uncooked); 2 cups water or low-sodium chicken broth; 1 tbs vegetable oil; 1 tsp salt; 1 cups black beans (canned, rinsed and drained); 1 lbs ground beef (80/20) - option; 1 lbs boneless skinless chicken thighs, diced - option; 1 lbs picadillo (prepared) - option; 1 tbs vegetable oil (for cooking); 1 each onion, finely chopped; 3 each garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 cups burrito sauce or enchilada-style red sauce (store-bought or homemade); 1.5 cups shredded sharp Cheddar cheese; 2 cups romaine or iceberg lettuce, shredded; 1 each tomato, seeded and diced; 0.5 cups crema Mexicana (or sour cream); 0.25 cups Cotija cheese, crumbled; 2 tbs fresh cilantro, chopped (optional); 2 each lime wedges (for serving); 2 tbs pickled jalapeños; 2 tsp hot sauce

Method

Rice & Beans

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until slightly translucent.

Add 2 cups water or chicken broth and 1 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks, warm the rinsed and drained black beans in a small saucepan over low heat with a pinch of salt (about 1/8 tsp) and 1–2 tablespoons of water. Keep warm until assembly.

Protein (pick the protein you want to use)

Ground Beef

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. Add half the chopped onion and 1 minced garlic clove; cook 2–3 minutes until softened. Add 1 lb ground beef, breaking up with a spatula. Cook 6–8 minutes until browned and no pink remains.

Ground Beef (seasoning)

Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 1–2 minutes to toast the spices, then reduce heat to low and keep warm. If mixture seems dry, add 2–3 tbs water.

Chicken

For chicken option: heat 1 tbs oil in skillet over medium-high. Add the remaining chopped onion and 2 minced garlic cloves; cook 2–3 minutes. Add 1 lb diced chicken thighs, season with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp cumin and 1 tsp chili powder. Cook 8–10 minutes, stirring, until chicken is cooked through and browned. Reduce heat and keep warm.

Picadillo

If using prepared picadillo, reheat in a skillet over medium heat until simmering, 4–6 minutes. Taste and adjust seasoning as needed. Keep warm.

Assemble & Smother

Preheat oven to 375°F (190°C). Lightly warm the flour tortillas in a dry skillet for 15–20 seconds per side or wrap in foil and heat in the oven for 5 minutes to make them pliable.

Lay one warmed tortilla on a flat surface. In the center, place about 1/2 cup cooked rice, 1/4–1/3 cup warmed black beans, and 1/4 lb of your chosen protein (approx. 1/2 cup). Adjust quantities so each tortilla is evenly filled but not overstuffed.

Fold the sides in, then roll tightly into a burrito. Repeat for remaining tortillas and fillings.

Place assembled burritos seam-side down in a baking dish. Pour about 1/4 cup burrito sauce over each burrito (reserve a small amount for serving) so they are well smothered. Sprinkle about 1/3 cup shredded Cheddar over each.

Bake in the preheated oven 10–12 minutes until sauce is bubbling and cheese is melted.

Finish & Serve

Remove burritos from oven. Let rest 2 minutes. Top each with shredded lettuce (about 1/2 cup per burrito), diced tomato (about 2 tbs per burrito), a drizzle (~1 tbs) of crema Mexicana, and a sprinkle of crumbled Cotija (about 1–2 tbs). Add chopped cilantro and pickled jalapeños or hot sauce if desired.

Serve with lime wedges. Cut in half if desired and enjoy while hot.