There’s loads of big textures and flavours going on in this burrito. Pink steak, blue cheese queso, salsa, smashed avo, Mexican rice, garlic mushrooms and spicy black beans just to name a few!
Notes
There’s a lot going on in these burritos so stay organised and clean up as you go along!
You can cook the steak to your liking, but I think medium rare works perfectly.
You can find the canned chipotle chillies in adobo sauce on Amazon or Sous Chef.
If you need any help, or have any questions, you can message me on my Instagram @bonniedoesfood.
Please refer to my Instagram highlights to watch me make this.
Ingredients:
Burritos:
3 ribeye steaks
Olive oil
Salt & Pepper
Large flour tortillas
Mexican Rice:
2 tbsp olive oil
500g Passata
½ an onion
3 cloves garlic
370g rice
2 chicken stock cubes
450ml water
Spicy Black Beans:
¼ of a can chipotles chilli in adobo sauce
4 garlic cloves, finely chopped
1 onion, peeled and finely chopped
1 tsp cumin
2 tins of black beans
Half a black bean tin of water
Half a black bean tin of orange juice
Salt to taste
Garlic Mushrooms
Two boxes of mushrooms, finely sliced
4 cloves garlic, finely chopped
Freshly chopped coriander
Smashed Avo:
2 ripe avocados
1 tsp garlic powder
Juice of 1 lime
Salt and Pepper to taste
Salsa:
Please refer to my IGTV video on Instagram or my ‘Best Ever Salsa’ recipe.
Blue Cheese Queso:
Please refer to the ‘My Best Queso’ recipe and swap out the chilli cheddar for 150g of blue cheese
Directions:
FOR THE STEAKS:
Generously salt the steaks on both sides and leave in the fridge whilst we prepare the other elements.
FOR THE MEXICAN RICE:
Blend the passata, onion and garlic together until smooth.
In a large saucepan, add the olive oil and warm over a medium heat. Tip in the rice and cook for around 5 minutes moving frequently until the rice is toasted and golden.
Add the blended tomato, onion, garlic, the water, the crushed chicken stock cubes and some salt. Stir until just combined.
Pop a lid on and turn the heat down to low. Cook for 20 minutes.
Remove the lid and fluff the rice with a fork. Add more salt if needed. Set aside for assembly.
FOR THE SPICY BLACK BEANS:
Blend the chipotle chillies with about 2 tbsp of water and the garlic until smooth.
In a medium saucepan, fry the onion in some olive oil for about 5 minutes until softened.
Add the blended garlic and chillies to the pan and fry for 2 minutes.
Add the cumin and black beans, along with the water and orange juice. Add salt to taste.
Bring to a boil and turn the heat down. Leave to simmer for about 30 minutes until thickened.
After the 30 minutes, set aside for assembly.
FOR THE GARLIC MUSHROOMS:
In a large pan, fry the garlic for 1 minute in some olive oil over a medium-low heat until fragrant.
Tip in the sliced mushrooms and some salt. Cook for around 10 minutes until the water has cooked off and the mushrooms turn golden.
Finish with the chopped coriander and set aside.
FOR THE QUESO:
Please follow my best queso recipe and swap the chilli cheddar out for blue cheese.
Set aside for assembly.
FOR THE SALSA:
Please follow my best ever salsa recipe and set aside for assembly.
FOR THE STEAKS:
Remove the steaks from the fridge 30 minutes before cooking to bring up to room temp.
Put a griddle pan on a high heat and heat until smoking hot. No oil.
Pat the steaks dry with kitchen roll to remove the moisture.
Generously season both sides of the steaks with salt and pepper. Rub with olive oil.
Fry the steaks for 2 minutes on each side. The pan should be smoking hot and the steaks should brown nicely. Cook for about 3 minutes for a medium steak. 5 minutes for well done.
Unless you have multiple griddle pans you may have to cook the steaks in batches to avoid overcrowding.
Rest the steaks on a chopping board for 5 minutes.
Dice into cubes and set aside for assembly.
FOR ASSEMBLY:
Preheat the oven to 180c fan / 200c standard.
Take a large square of tinfoil and lay a tortilla wrap on top.
Add a generous spoon of Mexican rice, followed by a spoon of black beans, the cubed steak and the garlic mushrooms.
Top with rows of the queso, salsa and smashed avo.
Fold up the ends of the burrito and roll. Use the tinfoil to guide you. There are lots of YouTube videos available if you need help rolling a burrito.
Pop the burritos in the oven for 10 minutes to warm through.
Cut in half to serve.
Enjoy!