Serves 1
Directions
- 1Unwrap the steak from its packaging.
- 2Slice the steak into thinner pieces.
- 3Add paprika, garlic powder, salt, and pepper to a bowl and mix well to create the seasoning.
- 4Season the steak pieces generously with the spice mixture.
- 5Place pinto beans, a jalape o, half an onion, and water into an Instant Pot.
- 6Close and seal the Instant Pot lid.
- 7Once cooked, open the Instant Pot and carefully remove the contents.
- 8Drain the beans from the cooking liquid, reserving the liquid.
- 9Add lard to a cast iron pan over heat.
- 10Add the cooked beans to the pan with lard.
- 11Mash the beans in the pan.
- 12Pour some of the reserved bean cooking liquid into the pan with the mashed beans.
- 13Continue mashing the beans until smooth.
- 14Season the mashed beans with salt and stir well.
- 15Drizzle oil into a pan over heat.
- 16Add long grain rice to the oiled pan and stir until lightly toasted.
- 17Place roma tomatoes, onion, garlic, water, and chicken bouillon powder into a blender.
- 18Blend the ingredients until smooth.
- 19Pour the blended tomato mixture over the rice in the pan and stir.
- 20Add a whole jalape o to the rice mixture.
- 21Cover the pan and let the rice cook until all the liquid is absorbed.
- 22Once cooked, fluff the rice with a wooden spoon.
- 23Arrange tomatillos, jalape o, onion, and garlic on a foil-lined baking tray.
- 24Roast the vegetables in the oven at 5500F (2880C) until charred.
- 25Cut corn tortillas into quarters to make chips.
- 26Fry the tortilla chips in hot oil until crispy and golden brown.
- 27Remove the fried tortilla chips and place them in a bowl.
- 28Season the chips with salt.
- 29Transfer the roasted vegetables from the baking tray into a blender.
- 30Add cilantro and salt to the blender with the roasted vegetables.
- 31Blend the ingredients until a smooth green salsa is formed.
- 32Drizzle oil into a clean pan.
- 33Pour the green salsa into the oiled pan and bring to a simmer.
- 34Add lard to a separate pan over heat.
- 35Place the seasoned steak pieces into the hot pan with lard.
- 36Cook the steak until well seared on both sides.
- 37Remove the cooked steak from the pan and place it on a foil sheet.
- 38Wrap the steak in foil to rest.
- 39Add the fried tortilla chips to the simmering green salsa.
- 40Add shredded mozzarella cheese to the chilaquiles and stir until melted.
- 41Chop the rested steak into small pieces.
- 42Transfer the chopped steak to a bowl and pour the steak juices from the foil over it.
- 43Mix the steak with its juices.
- 44Lay out a large flour tortilla.
- 45Spread a layer of refried beans on the tortilla.
- 46Add a layer of Mexican rice on top of the beans.
- 47Add a generous portion of the chilaquiles.
- 48Top with the chopped steak.
- 49Add guacamole, diced onion, and cilantro.
- 50Drizzle sour cream and sprinkle cotija cheese over the fillings.
- 51Fold the sides of the tortilla over the filling.
- 52Roll the burrito tightly from the bottom up.
- 53Toast the rolled burrito in a pan until golden brown on all sides.
- 54Cut the burrito in half to serve.
Ingredients
- steak
- paprika
- garlic powder
- salt
- pepper
- pinto beans
- jalape o
- onion
- water
- lard
- long grain rice
- roma tomatoes
- garlic
- chicken bouillon powder
- corn tortillas
- frying oil
- tomatillos
- cilantro
- mozzarella cheese
- guacamole
- sour cream
- flour tortilla
Equipment
knifemixing bowlwhiskinstant potstrainercast iron panpotato masherwooden spoonblenderbaking trayovenspatulatongs
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