Burritos, another comfort food. The blend of spicy, salty and creamy flavors in one big bite. YUM!
I have had a few burritos in the last few months and all of them seemed to have something lacking.
One, was so big that if you took a bite, you only got some of the flavors…maybe rice, maybe sour cream, maybe a little bit of meat. Another, too much sauces making the burritos leak all over the place. Finally, my other big pet peeve: UNSEASONED MEAT. I wanted that rich spicy taste that I get when I order a steak from a Mexican restaurant. Also, every layer of the burrito should be seasoned for that perfect taste.
So, of course, if you want something done right, you have to do it yourself! 🙂
Well, burritos do make quite a bit of dishes, but the best part is, you can pre-make some and store it in the freezer for later burrito cravings. It is definitely worth it. Plus, all the steps are really easy to do.
My burritos had chicken and steak but you can use whatever meats (or not) you want.
1 lbs of skirt steak, cut in small chunks
1 lbs of chicken thigh, cut in small chunks
1 1/2 teaspoon of ground cumin
1 teaspoon of cayenne
1 teaspoon of garlic
1 teaspoon of mesquite smoke flavoring (Jason’s idea)
salt and pepper
- Marinate steak and chicken in seasoning.
- Cook in batches, with butter on medium high heat
1 cup of brown rice
1 cup of chicken broth
1 (12 oz) can of Diced Tomatoes with Green Chillies
- Wash rice and add broth and Tomatoes
- Bring to a boil and then partially cover pot and simmer low until rice is done
The Guacamole (Everyone has their own style, this one is mine):
1/2 a small onion, minced
3 tablespoons of chunky salsa
- Combine all ingredients. Keep covered if you are not using right away (or add a large splash of lemon juice)
The Sautéed Onions:
1 large onion, sliced
1 tablespoon butter
1/4 teaspoon of cumin
1/4 teaspoon of cayenne pepper
1/4 teaspoon of garlic
salt and pepper
- Melt butter and saute onions and spices on medium heat until onions are translucent and caramelized. You may have to turn down the heat, if you are caramelizing too fast. Slow and steady with this one.
The Refried Beans:
I am normally not a fan of canned refried beans, but with a little help of spices, this came out awesome!
1 (12 oz) can of Ortega Refried Beans
1 teaspoon of onion powder
1 teaspoon of cayenne powder
1 teaspoon of garlic powder
1 teaspoon of cumin powder
- Heat up all the ingredients
The Cheese: Any Mexican Blend Cheese
Burrito Sized Tortillas
Hungry People (or Person)