Best Chipotle Chuck Steak Burrito With Habanero Hot Sauce And Guacamole Recipes

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CHIPOTLE MEATBALL BURRITOS



Chipotle Meatball Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 to 10 beef meatballs, quartered
1/2 cup chipotle salsa, plus more for serving
1 cup refried beans
1 1/3 cups frozen brown rice
4 10-inch flour tortillas
1 1/2 cups shredded colby jack cheese (about 6 ounces)
1/2 cup pico de gallo or salsa fresca
1/2 avocado, sliced
1 cup shredded iceberg lettuce
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil

Steps:

  • Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
  • Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
  • Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.

CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 5

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the steak with salt and pepper on both sides.
  • Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the steak to the pan and cook for 5 minutes per side.
  • Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams

CLASSIC CHIPOTLE STEAK



Classic Chipotle Steak image

Elevate flank steak to grill-house greatness with our Classic Chipotle Steak recipe! A lively marinade makes this chipotle steak recipe so delicious.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/2 cup A.1. Original Sauce
1/2 cup lime juice
1 tomato, chopped
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. each coriander and ground cumin
1/8 tsp. ground cinnamon
1 beef flank steak (1 lb.)

Steps:

  • Combine all ingredients except steak. Pour 1/4 cup steak sauce mixture over steak in shallow dish; turn steak to coat both sides. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade.
  • Grill steak, 17 to 20 min. or until medium doneness, turning occasionally and brushing with remaining steak sauce mixture.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 610 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 6 g, Protein 23 g

STEAK CHIPOTLE BURRITO



Steak Chipotle Burrito image

Make and share this Steak Chipotle Burrito recipe from Food.com.

Provided by wuxbustah8

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper
2 teaspoons vegetable oil
1 lb skirt steak
4 roma tomatoes, cored and diced small
1 cup finely diced red onion
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
1/4-1/2 teaspoon salt
1 (15 ounce) can low-sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10 inch) flour tortillas

Steps:

  • Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
  • In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
  • Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
  • Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
  • Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
  • Serve with tortilla chips!

Nutrition Facts : Calories 624.2, Fat 24.3, SaturatedFat 8.7, Cholesterol 88.7, Sodium 735.1, Carbohydrate 66.3, Fiber 4.2, Sugar 5.9, Protein 33.6

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