Enough already, can it just be grilling season?
I woke up to a very blue sky, a sky that made it look like a warm spring day. Actually, I woke up while it was still pitch black outside, I think this means I get up way too early. When the sun finally did rise though, it was the bluest sky you will ever see. If you live in Colorado then you know what I am talking about.
I swear you have never seen a blue sky until you come to Colorado.
As fast as the sun rose, in rolled the clouds……
The clouds that are currently dumping very wet spring snow all over the place. It is a now a whiteout and so definitely not sunny anymore, just wet and cold and very white.
Whatever though, trust me a little snow has never stopped me from grilling. I grill all year round. The grill just makes too much deliciousness to give up. Well that, and the fact that I have brothers. Meat loving brothers, who are spoiled and will ONLY eat their steak if it is grilled, even though I keep telling them that my cast iron skillet can work some magic on those things too.
So I make these burritos A LOT.
They are pretty easy and most of the time I actually just use leftover steak tossed with the marinade. I just slowly reheat it over the stove. It works just as good and it’s the best way to use up any left over steak.
Ok, so here’s the truth. I am not a steak lover and I have never had a Chipotle steak burrito. So, obviously I am not going to sit here and tell you it tastes exactly the same, because is does not. It’s different, but different in a very good way.
It’s heavy on the Mexican seasonings, loaded with cheese, and filled with cilantro lime rice, rice that does taste exactly like Chipotles! Now, I have some picky eaters on my hands over here and they will not go near avocados, beans or lettuce! I know! No avocados, isn’t that awful! But around here it’s just a whole lot of steak, rice and cheese. But I highly recommend adding some mashed avocado, black beans and lettuce. Cause really color is a good thing!
- In a small mixing bowl or glass measuring cup combine the chipotle pepper, adobo sauce, chili powder, cumin, oregano, onion powder, crushed red pepper, pepper, salt, garlic and olive oil. Whisk to combine (add in more olive oil if you think this amount in not enough to cover your steak, I sometimes need a full 1/2 cup). Place the steaks in a large gallon size ziplock bag and pour the marinade over the steak. Close the bag shut and massage the marinade all over the steak. Place the steaks in the fridge for 30 minutes or overnight.
- While the steaks marinate cook the rice according to package directions. When the rice is done cooking, toss in the chopped cilantro and lime juice. Set aside and keep warm.
- Heat grill to about 400 degrees. Remove the steak from the bag and grill meat about 4-5 minutes per side (if your steaks are thick this may take longer), basting with any remaining marinade in the bag (use ALL the marinade, it's so good). Remove from grill and let rest for 5 minutes covered with aluminum foil (this can also be done under the broiler or in a skillet).
- Chop meat into 1/2 inch square pieces.
- Place one tortilla at a time in the microwave for 30 seconds. Working quickly, layer the pepper jacker cheese, hot rice, warm steak, cheddar cheese and any add ins you like towards one end of the tortilla. Fold the sides of the line of ingredients and roll up the tortilla (try and roll them tight). Repeat with remaining ingredients.
Oh, and if you are wondering, it now looks like a winter wonderland outside. Fresh white spring!
Shared with: Time to Sparkle, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha, Nap Time Creations