Burrito Especial Recipe
Two with chile burritos, carne one and beef, one chicken, topped with guacamole and rice.
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Ingredients
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Carne (beef) filling
Pollo (chicken) filling
Chile sauce (for topping and inside)
Rice
Guacamole topping
Assembly & extras
Method
Carne (beef) filling
- 1
Cook aromatics
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
- 2
Brown beef
Add 1 lb ground beef to the skillet. Break up with a spatula and cook 5–7 minutes until browned and no longer pink.
- 3
Season and simmer
Stir in 1.5 tbs chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1 tsp salt. Add 1/2 cup tomato sauce and 1/2 cup beef broth. Reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust salt/chili powder as needed. Keep warm.
Pollo (chicken) filling
- 4
Cook aromatics
Heat 1 tablespoon vegetable oil in a separate skillet over medium-high heat. Add 1/4 cup chopped onion and sauté 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.
- 5
Cook chicken
Add 1 lb diced chicken to the skillet. Cook 6–8 minutes until outside is golden and internal temperature reaches 165°F (74°C).
- 6
Season and finish
Stir in 1 tbs chili powder, 1/2 tsp ground oregano, 1/4 tsp black pepper, 3/4 tsp salt, 1 tbs lime juice and 1/4 cup chicken broth. Reduce heat and simmer 3–4 minutes until sauce clings to the chicken. Keep warm.
Chile sauce (for topping and inside)
- 7
Rehydrate chiles
Remove stems and seeds from 2 dried ancho or guajillo chiles. Place in a bowl and pour 1 cup very hot water over them. Let soak 15 minutes until softened. Reserve soaking liquid.
- 8
- 9
Cook and adjust
Heat a small saucepan over medium heat. Add the blended chile puree and simmer 6–8 minutes, stirring, until slightly reduced and aromatic. Taste and add salt if needed. If too thick, thin with a tablespoon or two of water. Set aside warm.
Rice
- 10
Toast rice
In a small saucepan heat 1 tbs olive oil over medium heat. Add 1 cup rinsed long-grain rice and toast, stirring, 2–3 minutes until opaque and lightly golden.
- 11
Simmer rice
Add 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes.
- 12
Guacamole topping
- 13
Make guacamole
Cut 2 avocados in half, remove pits and scoop flesh into a bowl. Add 1 tbs lime juice and mash to desired texture. Fold in 2 tbs finely chopped red onion, 2 tbs chopped tomato, 1 tbs chopped cilantro, 1/2 tsp salt and 1/2 tsp minced jalapeño if using. Taste and adjust salt or lime juice. Cover with plastic wrap (directly on surface) until assembly.
Assembly & finishing
- 14
Warm tortillas
Warm 4 large flour tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side or brush lightly with oil/butter and warm until pliable. Keep wrapped in a clean towel.
- 15
Assemble burritos
Lay a warmed tortilla flat. Spoon about 1/2 cup rice slightly off-center, then top half the filling: for two burritos use approx. 1/2 of the carne mixture for one burrito and 1/2 of the pollo mixture for the other (about 3/4 cup filling each). Drizzle 1–2 tbs chile sauce over the filling, add 1/4 cup shredded cheese, and 2–3 tbs guacamole. Add a dollop (about 1 tbs) sour cream if desired.
- 16
Fold burrito
Fold the sides of the tortilla in, then roll from the edge nearest the filling to form a tight burrito. Place seam-side down on the skillet and sear 1 minute per side to seal and lightly crisp (optional).
- 17