Akeem the Dream Burrito
- Level: Intermediate
- Total: 2 hr 45 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 4 burritos
- Level: Intermediate
- Total: 2 hr 45 min (includes resting time)
- Active: 1 hr 10 min
- Yield: 4 burritos
Ingredients
Jollof Rice Sauce:
Jollof Rice:
Salsa Verde:
Suya Spice Mix:
Burrito:
Directions
- For the jollof rice sauce: Put the chicken stock, ginger, Fresnos, habaneros, bell peppers, tomatoes and garlic in a large blender and blend until smooth. Reserve.
- For the jollof rice: Sauté the onions in the olive oil in a medium pot until soft. Add the tomato paste and sauté 2 to 3 minutes. Add the paprika, cumin, curry powder, thyme, black and white pepper and turmeric, stirring well until everything is fully combined, 1 to 2 minutes. Remove from the heat. Add the rice and stir until the rice is thoroughly and evenly coated. Add the salt, bay leaves and jollof rice sauce and cook on high until simmering. Reduce the heat to medium-low, then cover TIGHTLY and let simmer for a 20 minutes. DO NOT OPEN, DO NOT STIR. Turn off the heat and let sit for 15 minutes. Remove the cover and add the butter cubes; fluff with a fork.
- For the salsa verde: Combine the lemon juice, agave, garlic, pepper, salt, red pepper flakes, green onions, cilantro and parsley in a large blender. Blend, then start drizzling in the oil slowly, until you reach the desired consistency, which should be smooth and creamy. Taste and adjust any seasonings. Keep the sauce covered and refrigerated for up to 7 days.
- For the suya spice mix: Combine the ginger, peanuts, cayenne, paprika, onion and garlic powders, bouillon powder, salt, clove and Uda pepper in a bowl and whisk until thoroughly combined.
- For the burrito: Evenly coat the rib eye with the olive oil. Sprinkle on the suya spice mix and massage the spices into the meat until evenly coated. Place in an airtight container and store refrigerated for at least 1 hour.
- Heat a griddle or large sauté pan on medium-high heat. Cook the rib eye until medium rare. (Some char on the edges of the meat is desired, but do not overcook the meat.) Remove from the heat and pat off any excess grease, being careful not to rub off the peanuts and marinade.
- Heat another flat griddle or pan to medium and slightly warm up the tortillas until they are warm and pliable. Divide the jollof rice among the four tortillas and spread out evenly in the centers. Keep in mind, you will want the rice to cover the same size that you want your finished burritos to be. Divide the rib eye on top of the rice, then top with even amounts of the red onion and tomato. Drizzle on the salsa verde and spicy peanut sauce. Wrap by bringing the bottom of each tortilla up to the middle of the filling, tucking in the two sides and then rolling up until the burrito is sealed. Place the burrito back on the medium-heat griddle and toast the seams closed, then flip and repeat on top. Remove the burrito from the heat; it’s ready to serve.
Cook’s Note
It is best to use the “eye” of the rib eye and remove as much of the outside fat as possible. Place the steak in the freezer for 10 to 15 minutes to make it easier to slice thinly.
