1Season steaks with onion powder, garlic powder, smoked paprika, salt, black pepper, chipotle paste, and lime juice. Mix well until evenly coated.
2Season steaks with onion powder, garlic powder, smoked paprika, salt, black pepper, chipotle paste, and lime juice. Mix well until evenly coated.
3Season steaks with onion powder, garlic powder, smoked paprika, salt, black pepper, chipotle paste, and lime juice. Mix well until evenly coated.
4Boil 180 grams of washed rice according to package instructions.
5Boil 180 grams of washed rice according to package instructions.
6Boil 180 grams of washed rice according to package instructions.
7Once cooked, squeeze in lime juice, chopped cilantro, and salt to taste. Mix together for cilantro lime rice.
8Once cooked, squeeze in lime juice, chopped cilantro, and salt to taste. Mix together for cilantro lime rice.
9Once cooked, squeeze in lime juice, chopped cilantro, and salt to taste. Mix together for cilantro lime rice.
10For the chipotle sauce, add cottage cheese to your blender along with chipotle paste, honey, garlic and onion powder, lime juice, and blend until smooth and creamy.
11For the chipotle sauce, add cottage cheese to your blender along with chipotle paste, honey, garlic and onion powder, lime juice, and blend until smooth and creamy.
12For the chipotle sauce, add cottage cheese to your blender along with chipotle paste, honey, garlic and onion powder, lime juice, and blend until smooth and creamy.
13Rub steaks in olive oil, cook for 2 to 3 minutes on each side.
14Rub steaks in olive oil, cook for 2 to 3 minutes on each side.
15Rub steaks in olive oil, cook for 2 to 3 minutes on each side.
16Rest steaks for 10 minutes.
17Rest steaks for 10 minutes.
18Rest steaks for 10 minutes.
19For the guacamole, mash avocados with diced red onion, chopped cilantro, lime juice, salt and pepper, and a drizzle of olive oil until combined.
20For the guacamole, mash avocados with diced red onion, chopped cilantro, lime juice, salt and pepper, and a drizzle of olive oil until combined.
21For the guacamole, mash avocados with diced red onion, chopped cilantro, lime juice, salt and pepper, and a drizzle of olive oil until combined.
22For the Pico de Gallo, dice salsa tomatoes, medium red onion, and chop cilantro. Add lime juice and salt to taste.
23For the Pico de Gallo, dice salsa tomatoes, medium red onion, and chop cilantro. Add lime juice and salt to taste.
24For the Pico de Gallo, dice salsa tomatoes, medium red onion, and chop cilantro. Add lime juice and salt to taste.
25Assemble your burrito with a quarter of your rice, the juicy chipotle steak, Pico de Gallo, the homemade guac, chipotle sauce, and a sprinkle of cheese.
26Assemble your burrito with a quarter of your rice, the juicy chipotle steak, Pico de Gallo, the homemade guac, chipotle sauce, and a sprinkle of cheese.
27Assemble your burrito with a quarter of your rice, the juicy chipotle steak, Pico de Gallo, the homemade guac, chipotle sauce, and a sprinkle of cheese.
28Roll that tightly into a burrito.
29Roll that tightly into a burrito.
30Roll that tightly into a burrito.
31Toast in the pan to get crispy.
32Toast in the pan to get crispy.
33Toast in the pan to get crispy.
34Wrap in foil and reheat when you're ready to eat.
35Wrap in foil and reheat when you're ready to eat.
36Wrap in foil and reheat when you're ready to eat.
Ingredients
800 g medium steaks
800 g medium steaks
800 g medium steaks
1 tbsp onion powder
1 tbsp onion powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tbsp smoked paprika
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
1 tbsp chipotle paste
1 tbsp chipotle paste
1 tbsp chipotle paste
1 lime lime juice
1 lime lime juice
1 lime lime juice
180 g washed uncooked rice
180 g washed uncooked rice
180 g washed uncooked rice
2 juice of limes
2 juice of limes
2 juice of limes
1 handful chopped cilantro/coriander
1 handful chopped cilantro/coriander
1 handful chopped cilantro/coriander
to taste salt
to taste salt
to taste salt
250 g fat free cottage cheese
250 g fat free cottage cheese
250 g fat free cottage cheese
1 tbsp chipotle paste
1 tbsp chipotle paste
1 tbsp chipotle paste
1 tbsp honey
1 tbsp honey
1 tbsp honey
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
lime juice
lime juice
lime juice
2 medium avocados
2 medium avocados
2 medium avocados
1 medium red onion, diced
1 medium red onion, diced
1 medium red onion, diced
1 handful chopped cilantro/coriander
1 handful chopped cilantro/coriander
1 handful chopped cilantro/coriander
0.5 lime juice
0.5 lime juice
0.5 lime juice
1 tsp salt & pepper
1 tsp salt & pepper
1 tsp salt & pepper
1 tbsp olive oil
1 tbsp olive oil
1 tbsp olive oil
4 salsa tomatoes, diced
4 salsa tomatoes, diced
4 salsa tomatoes, diced
1 medium red onion, diced
1 medium red onion, diced
1 medium red onion, diced
1 handful chopped cilantro
1 handful chopped cilantro
1 handful chopped cilantro
lime juice
lime juice
lime juice
to taste salt
to taste salt
to taste salt
4 plain tortillas
4 plain tortillas
4 plain tortillas
120 g grated cheese
120 g grated cheese
120 g grated cheese
Equipment
blenderpanforkfoil
Tips
Store for up to 5 days in the fridge.
To reheat, wrap in a damp paper towel microwave on medium-high power for 2-3 minutes.