Chipotle Steak Burrito
- Number of Servings: 10
Ingredients
Steak Marinade:1 (2-oz) pkg dried ancho chiles2 t cumin powder2 T fresh oregano, chopped6 cloves garlic1/2 red onion1/4 c vegetable oil4 steaks (6 oz each)Rice Mixture1 t canola or vegetable oil2 T fresh cilantro, chopped fine1 cup long grain white rice2 cups water1/2 t salt1 lime
Soak dry chiles overnight in water, until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or, if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional) and grill lightly, turning only once, until done. 8-10 minutes per side for 3/4" thick steak.
Rice Mixture:
In a saucepan, heat oil or butter over low heat, stirring occasionally until melted. Sautee the rice in the oil until almost translucent. Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down to low. Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. Leave covered for 30 minutes. Remove lid. Mix salt and lime juice until salt is dissolved. Pour over rice. Sprinkle in cilantro and toss well to evenly coat with cilantro and lime juice.
Serving Size: 1 burrito
Number of Servings: 10
Recipe submitted by SparkPeople user STEHRE.
Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
After marinating, heat grill to about 400 degrees F, or, if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste (optional) and grill lightly, turning only once, until done. 8-10 minutes per side for 3/4" thick steak.
Rice Mixture:
In a saucepan, heat oil or butter over low heat, stirring occasionally until melted. Sautee the rice in the oil until almost translucent. Add water, bring to a boil.
As soon as the water begins to boil, turn the heat down to low. Simmer, covered for 15-20 minutes, or until all water is absorbed.
Turn off heat. Leave covered for 30 minutes. Remove lid. Mix salt and lime juice until salt is dissolved. Pour over rice. Sprinkle in cilantro and toss well to evenly coat with cilantro and lime juice.
Serving Size: 1 burrito
Number of Servings: 10
Recipe submitted by SparkPeople user STEHRE.
Nutritional Info Amount Per Serving
- Calories: 435.4
- Total Fat: 14.1 g
- Cholesterol: 38.8 mg
- Sodium: 680.1 mg
- Total Carbs: 57.0 g
- Dietary Fiber: 8.0 g
- Protein: 24.7 g
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