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Loteria Breakfast Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Loteria Breakfast Burrito

Loteria Breakfast Burrito

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Beef, Breakfast, Burrito, Chorizo
Cook Time 40 minutes
Servings 4

Ingredients

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon juiced
  • Kosher salt for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs scrambled
  • 1 9 oz pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro chopped

Instructions

  • Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.
  • To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.
  • Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.
  • On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.
  • Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.
  • On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!
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Flat Top Cholula Chicken Wrap

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Flat Top Cholula Chicken Wrap

Flat Top Cholula Chicken Wrap

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Burrito, Chicken Wrap, Cholula, Poultry, Wrap
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 pound boneless chicken thighs cubed
  • 4 large flour tortillas
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Olive oil for the pan
  • 3 medium roma tomatoes chopped
  • 1 red onion chopped
  • 1 head iceberg lettuce finely sliced into shreds
  • 1/2 cup shredded cheddar cheese
  • Cholula Hot Sauce
  • 1/2 cup of your favorite blue cheese dressing
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika

Instructions

  • Heat a large skillet or a flat top to medium high heat and coat with olive oil. Add your chicken, season with salt and black pepper and sear for a couple minutes. Add your Cholula Hot Sauce to the chicken and mix it in. Cover with a cloche and cook for about 8 minutes. Remove from the heat and set aside.
  • Add the cayenne pepper and the smoked paprika to your blue cheese dressing and mix it in until evenly combined.
  • Build the wraps on a tortilla by adding some shredded lettuce, chopped tomatoes, chopped onion, salt and pepper for seasoning, cheddar cheese, the Cholula chicken and top it with your kicked up blue cheese dressing. Fold the side of the wrap in and then roll up the wrap. Return the wraps to the hot skillet or flat top briefly to brown the wrap on all sides, about 2 minutes per side. Remove from the heat and serve while hot.
play video

New York Strip Steak Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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NY Strip Steak Burrito

New York Strip Steak Burrito

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Meal Prep
Keyword Beef, Burrito, Steak, Whole Foods
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 ½- pound prime boneless New York strip steak
  • Kosher salt for seasoning
  • 4 ears corn on the cobb
  • Olive oil for seasoning
  • 1 12 ounce jar salsa verde
  • 4 burrito sized flour tortillas
  • 2 cups cooked white rice
  • 1 cup cotija cheese crumbled
  • 1 15 ounce bag tortilla chips

Instructions

  • Season the steak on all sides with kosher salt. Set at room temperature while you prepare the corn and the grill.
  • Coat the corn on all sides with olive oil and season generously with kosher salt.
  • Heat a grill for medium heat. Add the steak and cook, covered for 7 to 8 over medium Flip the steak and cook for another 7 to 8 minutes, we’re aiming for an internal temperature around 120 degrees F. Remove the steak from the grill for about 10 minutes.
  • Crank the grill to high and cook the corn until charred, about 3 minutes per side. With the grill on high heat, add the steak and sear over direct high heat, about 3 minutes per side.
  • Remove the steak from the grill and rest for 5 minutes before slicing super thin. Build the burritos by layer on the rice, sliced steak, salsa verde, cotija cheese, and crushed tortillas chips. Roll up the burritos and return to the hot grill briefly to brown. Serve with the grilled corn.
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Chorizo and Tater Tot Breakfast Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Breakfast Burrito

Chorizo and Tater Tot Breakfast Burrito

Author Mark & Fey
Print Pin
Course Breakfast
Keyword Burrito, Ninja, Piedmontese
Cook Time 25 minutes
Servings 4

Ingredients

  • 8-9 ounces Mexican chorizo
  • 1 24 ounce bag frozen tator tots
  • 6 large eggs
  • Kosher salt for seasoning
  • Salt Pepper + Three Chiles seasoning blend
  • 2 cups shredded cheese
  • 1 cup pico de gallo
  • 4 to 6 big ass tortillas at least 10-inch
  • Hot sauce for serving
  • Crumbled cotija cheese for serving

For the chipotle cream sauce

  • 1/2 cup mexican crema
  • 1 tablespoon lime juice
  • 3 chipotles in adobo
  • 1 tablespoon of the Adobo sauce
  • 2 tablespoons hot honey
  • 1/4 cup chopped fresh cilantro plus more for serving

Instructions

  • Heat a grill for medium high direct heat. We’re using our Ninja Woodfire Outdoor so we can air fry the tots. Heat to 425 degrees and set to air crisp. Add the tots and cook until golden brown, about 20 minutes. Remove from the heat and toss with the Salt Pepper + Three Chiles. 
  • Heat a large cast iron skillet directly on the grill. Remove the chorizo from its casing and cook the chorizo over medium high heat until some of the moisture has cooked off. 
  • Meanwhile crack the eggs into a bowl, season with salt, and whisk to combine. Add the eggs to the chorizo. Cook the scrambled eggs by gently turning the curds as the cook. Do your best not to over cook the eggs, some still wet looking areas are ok, these babies are going back on the grill in a bit. 
  • Build the burritos: Lay out a tortilla and a sprinkle on a layer of cheese, then tots and then the eggs mixture. Add some pico de gallo. Fold the side of the burrito in and then roll up the burrito. Set aside while you make the chipotle sauce. 
  • Combine the mayo, crema, lime juice, chipotles and their sauce and the cilantro in a food processor. Season with a pinch of salt and process until smooth. 
  • For serving, crisp the burritos over medium high direct heat, for just 2 minutes per side. Serve with a drizzle of the sauce, some crumbled cheese, hot sauce and a sprinkle of fresh cilantro. 
play video

Cheeseskirt Burrito

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Cheeseskirt Burrito

Author Mark & Fey
Print Pin
Course Dinner
Keyword Beef, Burrito
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Video

play video

Flank Steak Ranchero Burritos

Cook Time 40 Minutes

Serves 4

For the Chile Morita Salsa

  • 2 cups water
  • 5 chile morita
  • 1/2 white onion, quartered
  • 3 garlic cloves
  • 3 big tomatoes
  • 2 chile serrano
  • 1/2 lemon, juiced
  • Kosher salt, for seasoning

For the Spanish Rice

  • 1 cup long grain white rice
  • 1/8 cup neutral oil
  • 4 oz tomato sauce
  • 1 tsp Kosher salt
  • 1 tsp minced garlic
  • 1 1/2 cups water
  • 1 tsp chicken flavored bouillon
  • 6 eggs, scrambled
  • 1 (9 oz) pack of beef Mexican chorizo
  • 4 big flour tortillas
  • 1/2 cup ranchero queso fresco, crumbled
  • 1/4 cup Mexican crema
  • 1/4 cup fresh cilantro, chopped

Start by making your Spanish rice. In a large frying pan, heat your neutral oil to medium heat. Add your rice and cook for 3 to 4 minutes or until golden brown. Add the water, tomato sauce, garlic, chicken flavored bouillon and the Kosher salt. Stir and cover the pan. Let simmer on low heat for 15 to 25 minutes or until there is no liquid left. Remove from the heat and fluff the rice. Set aside.

 

To make your chile morita salsa, set a medium frying pan to medium high heat and add your tomatoes and chile serrano to cook for a couple minutes per side until they begin to char. Remove from the heat and transfer into a blender. Set a medium pot to medium high heat. Add 2 cups of water, chile morita, the quartered onion, the garlic cloves and boil for 6 to 10 minutes. Remove from the heat and transfer the ingredients into the blender with your tomatoes and chile serrano and blend on medium until everything is evenly combined. Season with Kosher salt to taste. Transfer into a medium bowl and set aside.

 

Set a griddle or flat top to medium high heat. Add your eggs and your chorizo to cook for 6 to 8 minutes. Mix the chorizo with the eggs and cook for 4 more minutes. Remove from the heat and set aside.

 

On the same griddle or flat top, heat up your tortillas for a couple of minutes. Remove from the heat and set aside.

 

Begin building your burritos. On a tortilla, add some of your Spanish rice, followed by your eggs and chorizo and your ranchero queso fresco. Fold the sides of the tortilla in and roll it up. Bring it back to your griddle or flat top to cook for a couple minutes per side until golden brown. Remove from the heat and get ready to serve.

 

On a plate, add a base of your chile morita salsa, place your burrito on the salsa and top with Mexican crema, queso fresco and cilantro. Enjoy!

 

 

 

 
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Flank Steak Ranchero Burritos

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Burrito
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Ingredients

  • 1 2 pound flank steak
  • Salt Pepper + Chocolate Chile Rub

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 Salt Pepper + Chocolate Chile 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

Instructions

  • Add some of our Salt Pepper + Chocolate Chile 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 Big Green Egg 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.

Video