Best Steak Chipotle Burrito Recipes

Chipotle Chuck Steak Burrito with Habanero Hot Sauce and Guacamole image

Provided by Food Network

Time 3h5m

Yield 6 servings

Number Of Ingredients 43

Olive oil, for frying
1 medium yellow onion, thinly sliced
1 heaping teaspoon ground cumin
1 heaping teaspoon hot smoked paprika
1/2 teaspoon ground cinnamon or 1 cinnamon stick
1 pound chuck steak, cubed into 1-inch chunks
1 cup chipotles in adobo sauce
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1.8 ounces dark chocolate
Six 12-inch flour tortillas
Monterey Jack cheese, grated
2 cups long-grain rice, cooked until fluffy (not wet)
2 1/2 cups black beans
Fresh cilantro, roughly chopped, for sprinkling
Guacamole, recipe follows
Habanero Hot Sauce, recipe follows
Tomato Salsa, recipe follows
Iceberg lettuce, shredded, for serving
Sour cream, for serving
4 Hass avocados
6 sprigs fresh cilantro, roughly chopped
Juice of 1 lime
1/2 clove garlic, crushed
1/2 red onion, finely chopped
1/2 tomato, finely chopped
1/4 jalapeno pepper, finely chopped
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
6 habanero chiles
Juice of 1/2 lime
Pinch caster sugar
Olive oil, for drizzling
4 ripe tomatoes, finely diced
1 birds eye chile, optional
Juice of 1 lime
1/2 red onion, finely diced
1/2 Spanish onion, finely diced
Handful chopped fresh cilantro
2 pinches caster sugar
Pinch sea salt
Drizzle olive oil

Steps:

For the chipotle steak: Add some olive oil to a large saucepan and 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 and oregano and sprinkle with salt and black pepper. Give the whole thing a good stir.
Bring the mixture to a boil and cook on a simmer for about 2 hours, checking that there's enough cooking liquid. Right at the end of cooking, stir in the dark chocolate.
For assembling: Toast the tortillas in a large frying pan until slightly brown but not crispy (they still need to be pliable for wrapping). Add some Monterey Jack cheese as they're toasting to get it melting.
One by one add the rice, beans, steak, cilantro, Guacamole, Habanero Hot Sauce, Tomato Salsa, lettuce and sour cream to each burrito, adding as much or as little as you prefer. Wrap up your burrito, and enjoy!
Scoop the avocado flesh into a bowl and roughly mash. Mix in the cilantro, lime juice, garlic, onions, tomatoes and jalapenos. Drizzle with olive oil and sprinkle with salt and black pepper.
Combine the chiles, lime juice, sugar and a drizzle of olive oil in a blender or food processor and blend until completely smooth.
Mix together the tomatoes, chile if using, lime juice, red onions, Spanish onions, cilantro, sugar, salt and oil in a bowl. Give it a taste and add a little more lime and sugar if required.

Steak Chipotle Burrito image

Provided by wuxbustah8

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper
2 teaspoons vegetable oil
1 lb skirt steak
4 roma tomatoes, cored and diced small
1 cup finely diced red onion
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
1/4-1/2 teaspoon salt
1 (15 ounce) can low-sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10 inch) flour tortillas

Steps:

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
Serve with tortilla chips!

Nutrition Facts : Calories 624.2, Fat 24.3, SaturatedFat 8.7, Cholesterol 88.7, Sodium 735.1, Carbohydrate 66.3, Fiber 4.2, Sugar 5.9, Protein 33.6