Recipe courtesy of Luardos

Chipotle Chuck Steak Burrito with Habanero Hot Sauce and Guacamole

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  • Level: Intermediate
  • Total: 3 hr 5 min
  • Prep: 50 min
  • Cook: 2 hr 15 min
  • Yield: 6 servings
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Luardos Chipotle Chuck Steak:

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

Habanero Hot Sauce:

6 habanero chiles

Juice of 1/2 lime

Pinch caster sugar

Olive oil, for drizzling

Tomato Salsa:

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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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!


  1. 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.

Habanero Hot Sauce:

  1. Combine the chiles, lime juice, sugar and a drizzle of olive oil in a blender or food processor and blend until completely smooth.

Tomato Salsa:

  1. 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.
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