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Steak Burrito w Very Very

Heat Level: Mild
Category: Main Dish - Beef, Holiday/Seasonal - Game Day

INGREDIENTS:
  • Olive oil, for frying
  • 1 medium yellow onion, thinly sliced
  • 1 heaping tsp ground cumin
  • 1 heaping tsp paprika
  • ½ tsp ground cinnamon
  • 1 cup water
  • 1 lb chuck steak, cubed into 1-inch chunks
  • 7 oz can chipotles in adobo sauce
  • 1 tbsp Rustlin’ Rob’s Very Very Hot Sauce
  • 2 tbsp dried oregano
  • Salt and pepper, to taste
  • Dark baking chocolate (4 squares of a 4 oz block)
  • 6 flour tortillas (12-inch)
  • 2 cups pepper jack cheese
  • 2 cups long-grain rice, cooked
  • 14 oz can black beans
  • Toppings:
  • Guacamole
  • Salsa
  • Iceberg lettuce, shredded
  • Sour cream
DIRECTIONS:
  1. In a large saucepan add olive oil to fry the onions slowly until soft. Add the cumin, paprika, and cinnamon and fry for about 1 minute. Add 1 cup water, the steak, chipotles, Very Very Hot Sauce, oregano, and sprinkle with salt and pepper. Give the whole thing a good stir.
  2. Bring the mixture to a boil and cook on a simmer for about 2 hours, checking that there's enough cooking liquid.
  3. At the end of cooking, stir in dark chocolate.
  4. To assemble: toast the tortillas in a large frying pan until slightly brown but not crispy (they still need to be pliable for wrapping). Add some pepper jack cheese while toasting to start melting.
  5. One by one add the rice, beans, steak and onion mixture, guacamole, salsa, lettuce and sour cream to each burrito, adding as much or as little as you prefer.
  6. Wrap up your burrito, and enjoy!

ADAPTED FROM: Eat St.
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Rustlin Robs Gourmet Food

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