Grilled cheese beefy burrito
Cooking Con Claudia · ♥ 7.8K likes · 159.4K views · 5 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- oil
- 1½ cup long grain white rice
- 1 whole chile serrano
Cover the bottom of a pan with oil over medium-high heat, add the rice and a chile serrano and fry about five minutes until golden.
- 4 tbsp tomato paste
- 3 cup water
Stir in four tablespoons of tomato paste, then three cups of water.
- 2 tsp chicken bouillon
- 1 tsp tomato bouillon
- onion powder
- garlic powder
- ½ tsp ground cumin
- salt
Season with chicken bouillon, tomato bouillon, onion powder, garlic powder, ground cumin and salt and bring to a full simmer.
Taste for salt, cover, drop to the lowest heat and cook 20 minutes until the water has evaporated.
- 2 lb ground beef
- ½ whole onion
- 2 tsp tomato paste
- taco blend spices
Cook the ground beef with half an onion, two teaspoons of tomato paste and the taco spice blend over medium-high, breaking it down, about seven minutes.
- 2 tbsp all-purpose flour
- 2 tbsp grease
Drain the grease, leaving two tablespoons, sprinkle over two tablespoons of all-purpose flour and mix in.
- ½ cup sour cream
- 2 tbsp mayo
- 2–3 whole chipotle peppers in adobo sauce
- 1 tbsp pickled jalapeno juice
- ½ tsp ground cumin
- onion powder
- garlic powder
- chipotle powder
- salt
Blend the sour cream, mayo, chipotle peppers in adobo, pickled jalapeno juice, cumin, onion powder, garlic powder, chipotle powder and salt until smooth.
Blender chipotle sauce
- flour tortilla
- cheese
- flaming hot fritos
- nacho cheese
- sour cream
Build the burrito on a burrito size flour tortilla: cheese, flaming hot fritos or tortilla strips, rice, meat, nacho cheese, chipotle sauce and sour cream, then fold the ends in and roll.
Filling and rolling the burrito
- queso oaxaca
- medium cheddar cheese
Melt queso oaxaca and medium cheddar on a hot comal, lay the burrito seam down on top and let the cheese melt.
Grilling a cheese crust on the comal