Chipotle Away From Home Burritos
1 pack ancho chiles (I used chili sauce instead, about 1/4 C)
1 tsp pepper
2 tsp salt
2 tsp cumin
2 Tbsp oregano
6 cloves garlic (I used 6 tsp garlic powder)
1/2 red onion (I used 1 Tbsp onion powder)
1/2 C veg. oil
Mix all ingredients in a large zip lock bag. Put steak in, any kind you would want to use. I typically just buy a flank steak or round tip steak – about 1 lb or so. I marinade it overnight. You can do it anywhere from 1-24 hrs. The longer you marinade the better the flava!
I browned the meat on both sides in a little oil. I didn’t cut the steak yet. Once both sides were browned (about 3 minutes) I took the steak out and let it rest a few minutes. Then I cut it into the small cube pieces that is typically at chipotle. Once I had them cut up I put them back into the pan and seasoned it with a little more garlic powder, salt, ground red pepper, and fresh lime juice. I found the lime juice to be key! I probably just used about half of a lime, maybe a little more. It really just depends on your taste.
1 Tbsp oil
2 tsp. cilantro (coriander)
1/2 tsp salt
1 C rice
2 C water
saute rice in oil until the grains become opaque. Add water, bring to a boil. Cook about 15-20 minutes. Turn off the heat and let it sit for 30 minutes. DO NOT OPEN THE LID – LET IT REST. Mix the salt & lime in a bowl then add the rice. Top it off with the cilantro (coriander).
Let me tell you, we fell in love with this recipe. I’ve made a few tweaks from the original, so play with it according to your taste. Oh, and to get the tortillas nice and soft like they are there, I put ours in the oven and then put them inbetween some wet paper towels.