Chipotle Chuck Steak Burrito with Habanero Hot Sauce and Guacamole
- Level: Intermediate
- Yield: 6 servings
- Total: 3 hr 5 min
- Prep: 50 min
- Cook: 2 hr 15 min
Ingredients
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
Guacamole:
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
Directions
- 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!
Guacamole:
- 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:
- 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:
- 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.