Burrito Mexicano Recipe

Prep and marinate steak

Pat the steak dry and slice thinly across the grain into 1/4-inch strips. In a bowl combine 1 tbsp olive oil, 1 tbsp soy sauce (or Worcestershire), 1/2 tsp brown sugar, minced garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1.5 tsp kosher salt and 1/2 tsp black pepper. Add the sliced steak, toss to coat, and let marinate 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook potatoes

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the cubed potatoes in a single layer, cook without stirring for 3 minutes to brown, then stir and continue to cook 8–10 minutes until golden and tender. Season with 1/2 tsp salt and remove to a plate. (Alternatively, parboil potatoes 5 minutes then pan-fry for faster cooking.)

Cook steak

Wipe skillet lightly, add 1 tbsp olive oil and heat until shimmering over high heat. Add marinated steak strips in a single layer (work in batches to avoid crowding). Sear 1–2 minutes per side until browned but still slightly pink — total 3–4 minutes for thin slices. Add minced chipotle in adobo and the lime juice to the steak during the last minute; stir to coat. Return cooked potatoes to the skillet, add chopped cilantro, toss gently to combine and adjust seasoning with up to 1/2 tsp more salt if needed. Keep warm.

In a medium saucepan over medium heat melt 2 tbsp butter. Whisk in the 2 tbsp flour and cook 1 minute to form a roux. Gradually whisk in 1 cup whole milk until smooth. Bring gently to a simmer, stirring, until slightly thickened (2–3 minutes). Lower heat and whisk in 2 oz cream cheese until melted and smooth. Add shredded Monterey Jack and cheddar a handful at a time, stirring until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. If you want more heat, whisk in an additional 1/2 tsp minced chipotle. Remove from heat and keep warm (stir occasionally to prevent skin forming).

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or two smaller dishes.

Warm tortillas in a dry skillet or wrapped in foil in the oven for 5 minutes so they’re pliable. Lay one tortilla flat, spoon about 1/2 cup cooked rice down the center, top with 1/2 cup beans (optional), 1/2 cup steak-and-potato mixture, and 3–4 tbsp warm queso sauce. Fold the sides in and roll tightly into a burrito. Repeat with remaining tortillas and filling (makes 4 burritos).

Place seam-side down in prepared baking dish(s). Pour the house enchilada sauce evenly over the burritos (about 1 cup total), then sprinkle the 2 cups shredded white cheese over the top.

Bake uncovered 15–18 minutes until cheese is melted and bubbly and sauce is heated through. For a browned top, switch oven to broil and broil 1–2 minutes watching closely.

Remove from oven and let rest 3 minutes. Serve each burrito with a drizzle of remaining queso if desired, a dollop of sour cream, pickled or fresh jalapeños, and additional cilantro. Offer rice and extra beans on the side as served.