grilled steak burritos:
- 4 burrito size flour tortillas
- 1 pound top sirloin, or similar
- 1 small onion (optional)
- 1 cup shredded cheese
- 1 cup Spanish rice
- 1 cup pinto, refried or black beans
- 1 cup sour cream
- 1 recipe Guacamole
- 2 ripe avocados
- 1 small jalapano, seeded and finelychopped
- 1 onion, chopped
- 1 tomato, seeded and chopped
- 1/2 of a small bunch of cilantro, chopped
- Juice of 1 lime (or to taste)
pico de gallo:
- 1 tablespoon diced, seeded jalapeno
- 1 tablespoon diced onion
- 1 tablespoon chopped cilantro
- 1/4 cup diced, seeded tomato
- 2 teaspoon fresh lime juice
- Salt and pepper
Prepare the guacamole. Seed and peel avocados. Mash avocado with the back of a fork. For larger batches, a potato masher works well. Season mashed avocado with salt and pepper. Add jalapeno, onion, cilantro and tomato and combine. Add lime and combine. Taste and adjust seasoning.
Prepare the spanish rice. In a saucepan heat 1 teaspoon oil and add 1/2 cup rice, 3/4 cup chicken broth. Bring mixture to a boil. Stir and cover. Turn the heat down to low and allow to cook for 17 minutes. Do not lift the lid or stir during cooking. Fluff rice with a fork when done. Makes 1 1/2 cups rice.
Prepare the beans. For pinto/refried beans, combine one can refried beans and one can drained pinto beans. Add two pieces cooked bacon and allow to simmer over low heat.
Prepare the pico de gallo. Make the Guacamole at the same time; the ingredients are identical with the exception of avocado. Refrigerate until ready to use.
Prepare the grilled steak. Season to taste and grill to desired temperature. I prefer a medium temperature and a simple seasoning of salt, pepper and chipotle powder. Grill other veggies such as onion and pepper, too, if you choose to add those.
Roll the burritos! On a flour tortilla, layer amounts of beans, cheese, meat, grilled veggies (if using any), guacamole, pico de gallo and rice. With wet fingertips, fold over sides of the tortilla and roll up. Serve with your favorite hot sauce.
After rolling the burrito, and for extra crispiness, you can place it on a hot skillet or grill and cook until golden brown on both sides.