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Cheeseskirt Burrito

Serves 4

Cook Time 20 Minutes

Prep Time: 10 Minutes

  • 1 pound ground beef
  • 1 (1.25 ounce) envelope taco seasoning
  • 1 (16 ounce) can refried beans
  • 4 extra large flour tortillas
  • 2 cups cooked rice
  • 1 white onion, finely chopped
  • 4 cups shredded Mexican cheese blend
  • 2 medium roma tomatoes, chopped
  • 1 head iceberg lettuce, finely sliced into shreds
  • Cilantro, for serving
  • Crema, for serving

We used a griddle for this, so if you’ve got one use it, otherwise grab your widest pan and heat it over medium heat. Brown the beef, adding the tacos seasoning when it is no longer pink, and breaking it up with a spatula, until it is cooked through, about 8 minutes. Move the refried beans to a small skillet and warm them over medium heat. Set the beef and beans aside but keep them warm.

Heat each tortilla for about 30 seconds on each side to make them more pliable then fill the burrito in this order: beans, beef, a generous handful of cheese, rice, chopped onions, and cilantro. Fold the side of the burrito in and then roll up the burrito. Working with one burrito at a time, make the cheese skirt.

Sprinkle about a cup of cheese on the griddle or in the skillet — you want it roughly the same length as the burrito but 4 times as wide. Cook the cheese until the edges are brown and the surface is bubbly, then set the burrito on one end of the cheese and use two wide flat spatulas to roll the burrito into the cheese-skirt – like wrapping swaddling a baby.

Serve the burrito on a bed of shredded lettuce and top with chopped tomato, crema, more white onion and cilantro.

Flank Steak Ranchero Burritos

Serves 4

Prep Time 30 Minutes

Cook Time 20 Minutes

Ingredients

Lime Cilantro Rice

  • 1 cup long grain white rice, rinsed
  • 1 1/2 cup water
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt

Pico de Gallo

  • 4 roma tomatoes, diced
  • 1/2 white onion, diced
  • 1 jalapeno – seeded, stemmed, and diced
  • 2 tablespoons lime juice
  • Kosher salt for seasoning

Ranchero Sauce

  • 4 cloves garlic
  • 2 pasilla peppers
  • 1 jalapeno
  • 2 slices white onion – dice the remainder for the pico
  • 1 (28 oz) can crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon Black Tuxedo seasoning
  • 1 tablespoon ancho chile powder
  • 1/4 cup olive oil

For the burritos

  • 2 large avocados, sliced
  • 4 (12-inch) flour tortillas
  • Mexican crema, for garnish
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup Cotija cheese

Add some of our Black Tuxedo Rub (available from Spiceology) to the flank and let it sit out and come to room temperature.

Set your grill up for a direct, medium-high heat. We used our @biggreenegg with FOGO Charcoal.

Next, make the cilantro rice. We use a rice cooker and added one cup of long grain rice and 1 1/2 cups of water along with a pinch of salt. Once the rice cooker finishes, fluff the rice with a fork and add cilantro and lime juice. Cover it again and let it sit for fifteen minutes.

For the pico, combine all ingredients and check for seasoning. Add more salt and lime juice as needed.

For the ranchero sauce, combine the garlic, onion, pasilla, and jalapeno on a sheet tray and roast on the grill for 15 to 20 minutes or until the veggies are sizzling and have some char. Remove and discard the skin and seeds from the chilis. Move the roasted veggies to a food processor with the rest of the ingredients. Blend until smooth then taste and adjust seasoning to your liking. Move the sauce to a saucepan on medium heat and cook for 10 minutes until thickened.

Grill your steak over direct heat – turning often. Pull the steak off at 125º and allow it to rest for ten minutes.

Slice the steak across the grain. Then grill your tortillas for 30 seconds per side to make them pliable. Add rice, steak, avocado, pico, and cheese. Fold the edges of the burrito in and roll it up. Grill it for a few minutes per side.

Top it with your ranchero sauce, cilantro, crema, and cotija. Serve and expect people to want a second one.