Grande Monster Burrito Recipe

Marinate protein

Slice steak thinly across the grain into strips, or halve chicken breasts horizontally and slice into thin strips. In a bowl toss the meat with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp lime juice. Let sit 15–20 minutes at room temperature (or up to 2 hours refrigerated).

Cook protein

Heat a large skillet or grill pan over medium-high heat until very hot. Add a little oil if pan is dry. Add the marinated steak or chicken in a single layer (cook in batches if needed). For steak, cook 2–3 minutes per side for medium-rare/medium depending on thickness. For thin chicken strips, cook 3–5 minutes, stirring, until cooked through and no pink remains and internal temp reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then slice strips thinner if desired.

Rinse 1 cup rice under cold water until water runs mostly clear. In a small saucepan heat 1 tbsp oil or butter over medium heat, add the rinsed rice and toast stirring 1–2 minutes. Add 2 cups chicken broth (or water) and 1/2 tsp salt, bring to a simmer, cover and reduce heat to low. Cook undisturbed 15 minutes, then remove from heat and let sit covered 5 minutes. Fluff with fork and stir in chopped cilantro if using.

Drain and rinse canned beans. In a small saucepan heat 1 tbsp oil or a touch of water over medium heat, add 1 minced garlic clove and cook 30 seconds until fragrant. Add beans, 1/2 tsp ground cumin, 1/4 tsp salt and 2 tbsp water or reserved bean liquid. Mash about one-third of the beans with a spoon or potato masher to create a creamier texture, and simmer 4–5 minutes until warmed and slightly thickened. Adjust seasoning to taste.

Prepare lettuce by washing, drying and shredding. Dice tomatoes and set out sour cream, shredded cheese, pickled jalapeños, and salsa/hot sauce. Warm the tortillas slightly by wrapping in a damp towel and microwaving 20–30 seconds or heating briefly in a dry skillet so they’re pliable.

Lay a warmed flour tortilla flat. Spoon about 1/2 cup cooked rice into the center, then 1/3 cup warm beans, a generous 3–4 oz (about 1/2 cup) cooked steak or chicken strips, a handful of shredded lettuce (about 1/2 cup), 1/4 cup diced tomatoes, a sprinkle of shredded cheese (about 1/4 cup), 2 tbsp sour cream, and jalapeños/salsa if desired. Fold the sides in over the filling, then roll tightly from one end to form a burrito. Repeat for remaining tortillas and fillings.

Optional - toast burrito: Heat 1/2 tbsp butter or oil in a skillet over medium. Place burrito seam-side down and toast 1–2 minutes per side until golden and sealed. Repeat and press gently with spatula so burrito holds shape.

Slice each burrito in half if desired and serve immediately with extra sour cream, salsa, or hot sauce on the side.