Burrito Grande Recipe

Marinate Proteins

In a bowl, combine 2 tbs olive oil, juice of 2 limes, 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 2 tsp salt and 1 tsp black pepper. Reserve 1/3 of this mixture for the carne asada. Place chicken thighs in the remaining marinade and refrigerate for at least 30 minutes (up to 4 hours). Rub the reserved marinade onto the carne asada and let rest 30 minutes.

Cook Chorizo

Heat a skillet over medium-high heat. Crumble 8 oz chorizo into the pan and cook, stirring, until fully cooked and slightly crisp, about 6–8 minutes. Transfer to a bowl and set aside, leaving rendered fat in the pan.

Grill or Pan-Sear Chicken

Preheat a grill or grill pan to medium-high. Brush with oil. Grill chicken thighs 5–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly against the grain.

Cook Carne Asada

Heat a hot cast-iron skillet or grill to high. Pat the carne asada dry, grill or sear 3–4 minutes per side for medium-rare to medium (adjust to preference). Rest 5 minutes and slice thinly against the grain.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 finely chopped onion and sauté until translucent, 3–4 minutes. Add 1 cup rice and stir to coat for 1 minute. Stir in 1 tbs tomato paste, 1/2 tsp cumin and 1/2 tsp salt. Add 2 cups chicken broth, bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork and stir in 2 tbs chopped cilantro (optional).

For the beans, heat drained and rinsed 15 oz black beans in a small saucepan over medium. Season with 1/4 tsp cumin, a pinch of salt and simmer 5–7 minutes until warmed. Optionally mash about 1/3 of the beans lightly for texture.

Make Queso (melted cheese)

In a small saucepan over low heat, combine 1 cup shredded Monterrey jack, 2 oz cream cheese and 1/2 cup milk. Stir frequently until smooth and melted, about 5 minutes. If the sauce is too thick, add up to 2 tbs more milk. Keep warm on the lowest setting, stirring occasionally.

Chipotle Aioli

In a bowl, whisk together 1/4 cup mayonnaise, 2 tbs Greek yogurt (or sour cream), 1 tbs lime juice, 1 tsp minced chipotle in adobo (or more to taste), 1 minced garlic clove, and 1/4 tsp salt. Chill until assembly.

Dice 2 roma tomatoes and 1/4 small red onion. Finely mince 1/2 jalapeño (remove seeds if desired). Combine with 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt. Stir and let sit 10 minutes to meld flavors.

Halve, pit and scoop out flesh of 2 ripe avocados into a bowl. Mash to desired texture. Stir in 1 tbs lime juice, 1 tsp minced red onion, 1 tbs chopped cilantro, 1/4 minced jalapeño (optional) and 1/2 tsp salt. Taste and adjust seasoning.

Warm 4 large flour tortillas on a dry skillet or in a microwave (20 seconds) to make them pliable.

Lay a tortilla flat. In center, layer 1/4 of the rice (about 1/3 cup), 1/4 of the black beans (about 3–4 tbs), sliced chicken (about 3 oz), sliced carne asada (about 3 oz), and 1/4 of the cooked chorizo. Spoon 3–4 tbs warm queso over the meats.

Add 2–3 tbs pico de gallo, 2–3 tbs guacamole and drizzle 1–2 tbs chipotle aioli over the top. Fold sides in, then roll tightly from the bottom to form a burrito.

Heat a griddle or skillet over medium with 1 tbs oil or butter. Place seam-side down and toast each burrito 2–3 minutes per side until golden and sealed. Remove and let rest 1 minute.

Slice in half if desired and serve with extra queso, pico and guacamole on the side.