The combo of the Carne Asada and the chipootle-infused Salsa works quite well, so if it appeals to you in the slightest then go for it!īut as mentioned, these burritos are willing to adjust to your kitchen, so feel free to get creative with them. Yum! You'll get 3 mega burritos or 4 mediumish burritos if you follow the recipe below. I usually give it 1-2 minutes per side and this will have it turning light brown in spots. Roll tight and crisp it up in a dry skillet over mediumish heat. I added another generous squeeze of lime to this batch so definitely do some taste testing after combining.įor the burritos, I usually warm up the flour tortillas in a skillet before adding any ingredients - this makes them easier to roll up. It's a super easy recipe and the rice has a light, vibrant flavor that also pairs well with beans. Once the rice is cooked we'll combine the following ingredients in a blender:Īnd then add the cilantro-lime mixture to the cooked rice. When slicing be sure to cut against the grain to avoid long, chewy strands - and I usually take it a step further and cut it into small pieces for the burritos.Īnd if you have leftover Cilantro Lime Rice then things just got easier!īut if not then just start a plain ol' batch of rice cooking around the same time you're adding tomatillos to the oven for the Salsa. Once cooked I usually set it aside on a cutting board and lightly cover it with foil - this will help it retain its juices. This gets it up to 135F (medium-rare) quite quickly and that seems to be the sweet spot for skirt steak. I put the temp a bit over medium and give it 2-3 minutes per side. Skirt steak is thin and will only need a couple minutes per side in a cast iron skillet. More info on pure chile powders and the ones I'm using. If possible though try to use pure chile powders. For this batch I used:īut the exact make-up isn't crucial so feel free to improvise based on what's available. Rub with oil and then coat it with a fiery spice mixture of your choosing. I usually pound it down so it cooks evenly but this is optional. Start with a single pound of skirt steak: (Update: we recently put up a recipe that uses boneless short ribs.) Okay, let's talk steak! You can always refer to the Express Carne Asada post for more detailed photos, but I'll list out the steps here as well. Here are some other recipes on the site that use it:Ĭhilaquiles Chorizo Breakfast Burritos Easy Chicken Tacos This is a fiery, addictive Salsa and I'm constantly recommending it to peeps who are new to it. More info on working with chipotles in adobo. Using 3-4 chipotles will definitely give your Salsa some heat! Feel free to start with 1-2 chipotles and then give it a taste test - to increase the heat simply add more chipotles. Once the tomatillos turn army green you can add them to a blender along with the chipotles and garlic. You can roast them any way that appeals to you, but I usually just put them in the oven for 15 minutes or so (400F). Start by de-husking the tomatillos and giving them a good rinse. I'll list out the ingredients as if everything is being made from scratch, but keep in mind that shortcuts are encouraged based on what's available (leftover Cilantro Lime Rice!), and how much time you have to cook.Īnd while the fiery steak is definitely the centerpiece of these burritos, the Tomatillo-Chipotle Salsa is a close second as it is one of the most satisfying Salsas you'll ever come across.Īll you need is tomatillos, chipotles, and garlic - yes, three ingredients! In other words.I'm hungry so what shortcuts can I take?! I've been using Express Carne Asada to make some awesome burritos lately, but I should mention that these burritos will usually take a cue from what's in the fridge.
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