| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Prep: | 50 min |
| Cook: | 2 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
I tried this recipe and it was great! I used everything except the chipotle and still completely delicious. I served over rice, which I made using beef broth, and was very happy with the results, as were the rest of the family.
This is a keeper.