Chipotle Steak Burrito Recipe

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Chipotle Steak Burrito Recipe Document

Recipe

Chipotle Adobo Paste

Ingredients:

8 oz. (226 grams) dried chipotle (Morita) peppers

Water, for soaking the dried peppers

4 large or 6 small (roughly 28 grams) garlic cloves, skin on

1 ¼ cup (300 ml) water (or more, if necessary)

1 tsp (2.5 grams) ground cumin, 

½ tsp (0.9 gram) black pepper

1 tsp (0.75 gram) oregano, preferably Mediterranean

1 tbsp (14.4 grams) Morton’s Kosher salt 

Directions:

Slice or cut the dried chiles in half lengthwise, remove the seeds and the tops, if necessary, and cut the chiles into smaller pieces.

Heat a large pan over medium heat. Add chiles to the pan and stir continuously until the chiles are fragrant, typically about 3-4 minutes. Do not burn. 

Remove the chiles from the pan and add to a large bowl. Cover with hot water, cover the bowl with plastic wrap and allow the chiles to rehydrate for about 15-20 minutes. Remove the rehydrated chiles from the water and set aside. 

For the garlic, heat a small pan over medium heat. Add the garlic (skin on) and char the cloves until the skin is blackened on all sides, typically 10-15 minutes. Remove garlic from the pan, allow it to cool, remove the skins, and set garlic cloves aside.  

For the adobo paste, add water, rehydrated chiles, roasted garlic cloves, cumin, black pepper, oregano, and salt to a blender. Blend on medium to medium-high adding more water, if necessary, bit by bit until you achieve the texture of a thick paste (it should be slightly looser than tomato paste). Scrape the sides of the blender while you’re blending to ensure everything is properly incorporated. 

Remove the adobo paste from the blender and adjust the seasoning with extra salt, black pepper, and cumin, to taste.  

Adobo paste can be stored in a covered container in the fridge for up to 2 weeks and frozen for up to a year. (This recipe makes roughly 3 ½ cups or 785 grams. I advise you to make a batch this big because the process is labor-intensive and the paste freezes well.) 

Chipotle Adobo-Marinated Steak Recipe

Ingredients:

2 lbs (907 grams) beef, (preferably from one of these cuts: bottom rounds, top rounds, eye of rounds, inside round, outside round, sirloin, knuckle, ball tip, or sirloin top)

¼ – ½ cup (56-112 grams) chipotle adobo paste

Neutral oil

Morton’s Kosher salt

Direction:

Trim excess fat off beef. Place meat in a large Ziploc bag or container. 

Add adobo paste to bag, seal the bag, and shake it around so all the meat coated.

Place the bag in the refrigerator and marinate the chicken for 8-12 hours. 

Remove meat from marinade and heat a large pan or a flattop grill over medium-high heat. When the grill is between 350-400°F (175°-205°C), add beef. Sprinkle salt on top of the meat. Cook for several minutes until you notice a deep-charred color on the beef. Flip it over and continue cooking until the steak is done. 

Ideally, you want the steak read from 130-135°F (55°-57°C). They pull the meat at 140°F (60°C) at the restaurant. But pulling it a little lower at home will help you get true medium because of carryover cooking.  

Remove steak from the pan or the grill and rest for 5-10 minutes. Cut steak into ¾-inch slices lengthwise. Turn the steak strips perpendicular and cut the strips into ¾-inch cubes. 

The steak can be stored in a covered container in the fridge for 3-5 days. 

Chipotle Citrus Juice Ratio

Ingredients:

2 small limes*

1 large lemon*

Directions:

Juice and strain limes and lemon. 

Citrus juice can be stored in a covered container in the fridge for up to a month. 

*This isn’t a recipe, it’s a ratio. You’ll need a lot more than 2 small limes and 1 large lemon. But if you keep this ratio, you’ll get the correct Chipotle taste. 

Chipotle Black Beans Recipe

Ingredients:

1 lb. (453 grams) bag of dried black beans

For soaking beans:

1-2 tbsp (14.4 grams to 28.8 grams) Morton’s Kosher salt

Water

Neutral oil 

1/2 cup (75 grams) yellow onion, finely diced

2 tbsp (28 grams) adobo sauce

2 bay leaves

1 tsp (4.8 grams) Morton’s Kosher salt

6 cups (1420 ml) water (this amount is for a pressure cooker, add more for stovetop cooking)

Final seasoning:

2 tbsp (30 ml) citrus (lemon/lime) juice, or to taste 

5 tsp (24 grams) Morton’s Kosher salt, or to taste

Directions:

Pick through the dry beans removing any broken beans or small stones. Mix 1-2 tbsp of Morton’s Kosher salt with enough water to cover the beans until it dissolves. Pour salted water over the beans and soak overnight, or 8-12 hours. 

Drain beans and rinse with fresh water, removing any broken beans. 

Heat a small pan over medium heat and add oil to the pan. Add ½ cup of finely diced yellow onion to pan and sweat until translucent, 2-3 minutes. Add sweated onions to the bean mixture. 

Add soaked beans to a pressure cooker or large pot along with 2 tbsp of the adobo sauce, 2 bay leaves, and 1 tsp of Morton’s Kosher salt. 

Add 6 cups of water (or more if cooking on a stovetop) to the pressure cooker or a large pot. Pressure cook soaked beans on high for 15 minutes. If cooking on a stovetop, bring the water up to a simmer, lower the heat to a light simmer, and cook the beans until tender, usually 1-2 hours. Top off with more water during cooking, if necessary. 

Test the beans to ensure they are tender, remove the bay leaves, and let them cool off slightly. Season the beans with 5 tsp of Morton’s Kosher salt and 2 tbsp of citrus (lemon/lime) juice, or to taste.

Once cooled completely, the beans can be stored in a covered container in the fridge for 5-7 days.

Chipotle Cilantro-Lime Brown Rice Recipe

Ingredients:

2 cups (336 grams) dry long-grain brown rice (preferably Riceland brand)

Water

1 tbsp (15 ml) neutral oil

2 bay leaves

Final seasoning ingredients:

2 tbsp (30 ml) neutral oil

1 ¼ tsp (6 grams) Morton’s Kosher salt

2 tbsp (6 grams) cilantro, chopped

2 tbsp (30 ml) citrus (lemon/lime) juice

Directions:

Wash rice several times until the water runs clear. 

Add rice to a rice cooker or a large pot with 1 tbsp of neutral oil and two bay leaves. Cook rice according to the instructions on the box or bag. When the rice is done, allow it to steam for 10 minutes before removing the lid. 

Add salt, cilantro, and citrus (lemon/lime) juice to a small bowl and whisk together until the salt is dissolved. Set aside.

Remove the cooked rice from the cooking vessel and add it to a large bowl. Pour 2 tbsp of neutral oil over the cooked rice and stir the rice until it’s coated. Pour the citrus juice mixture over the rice and stir until it is well incorporated. 

Adjust seasoning with extra salt and citrus juice to taste. 

Once cooled, the cilantro-lime rice can be stored in a covered container in the fridge for about 3-5 days. 

Chipotle Tomatillo-Red Chili Salsa Recipe

Ingredients:

12 (7.5 grams) Chile de árbol

Water (to rehydrate the chiles)

8 small to medium tomatillos

1 medium tomato

4 cloves garlic, unpeeled

⅛ tsp. (0.2 gram) ground black pepper

½ tsp. (1.25 gram) ground cumin

1 tsp. (4.8 grams) Morton’s kosher salt

1-3 tsp. (5-15 ml) red Tabasco sauce, optional

Directions:

1. Heat a small pan over medium heat and add the chiles, stir until the chiles are fragrant and slightly darkened in color, usually 30-60 seconds.
2. Place the chiles in a small bowl and cover with hot water. 
3. Let the chiles rehydrate for 20-30 minutes, then pour out the water and set the chiles aside. 
4. Preheat oven to broiler-high. 
5. Remove the husks from the tomatillos and wash them under cold, running water to remove any sticky substance from their surface. Dry well and set aside.
6. Line a baking sheet with tinfoil and place the tomatillos, tomato, and unpeeled garlic cloves on the baking sheet. 
7. Broil for 15-20 minutes or until the tomatillos and tomato are charred.
8. Remove the tomatillos, tomato, and garlic from the oven and cool down to room temperature before using. 
9. Once cool, peel the garlic cloves to remove the skin, and add the rehydrated chiles, tomatillos, tomato, garlic, black pepper, cumin, and salt to a blender. 
10. Blend on high until all the ingredients are incorporated and you have your desired consistency. 
11. Check seasoning and adjust with more salt, black pepper, or cumin. 
12. Add Tabasco sauce to taste, if using. 
13. Cool completely before using.* 

*Note: The sauce is generally better the next day. Let the sauce cool down completely before storing it in a covered container in the fridge. The sauce should last for about one week.  

Chipotle Fresh Tomato Salsa

Ingredients:

1 cup (150 grams) medium dice tomatoes*

2 tbsp. (20 grams) diced red onion

1.5 tsp. (5 grams) diced jalapenos

2 tbsp. (6 grams) chopped cilantro

1 tbsp. (15 ml) citrus juice

½ tsp. (2.4 grams) Morton’s kosher salt

Directions:

1. Add citrus juice and salt to a small bowl and whisk until salt is dissolved.
2. Add tomatoes, red onion, jalapenos, and cilantro to the bowl and toss with the citrus juice and salt. 
3. Adjust seasoning with more citrus juice and salt, if necessary.
4. You can store the fresh tomato salsa in a covered container in the fridge for about 2-3 days. 

*Note: To prepare the tomatoes, core them, scoop out the seeds and liquid from the center, and discard them. Then cut the flesh into medium dice.  

Amazon ingredient affiliate links:

Dried Chipotle Morita Chiles: https://geni.us/ObbwVPP

Cumin: https://geni.us/YBXp0D

Black Pepper: https://geni.us/vF4oP

McCormick Oregano: https://geni.us/O22f

Morton’s Kosher Salt: https://geni.us/hplyYGS

Honey: https://geni.us/8b9JtS9

Dried Black Beans: https://geni.us/UNJh

Long-grain brown rice: https://amzn.to/3XKuJUC

Chiles de Arbol: https://geni.us/w41U

Tabasco sauce: https://geni.us/WeaTaQ7

Bay Leaves: https://geni.us/lGJAgEG

Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com