There is secret menu at Chipotle.
I know, right?
I mean, we all know about the secret menu at In N Out (animal style FTW), but this takes things to another level.
If you were already aware of this amazing fact, then I apologize for the letdown. If you were in the dark, as I was... well, then you're welcome.
Especially because one of the things on this secret menu is something called a "quesarito." A burrito. Wrapped in a quesadilla.
Mind. Blown. Again.
Now I realize for blog purposes, that is not much of a recipe, (more of a genius suggestion... sort of like my suggestion to also use quesadillas for taco shells), so I decided to also try my hand at recreating the cilantro lime rice and the grilled steak/chicken that I often get inside my chipotle burritos (or more often these days... burrito bowls).
I devised this recipe from ones I found online combined with the actual ingredient list that is now posted on Chipotle's website. Since the chicken and steak have the same ingredients listed, I think this would work for both. Start with about an ounce of dried chipotle or ancho chiles, whichever you can find (I had ancho, but Chipotle uses... you guessed it, chipotle chiles). Soak them in boiling water for about 15-20 minutes. Remove stems and seeds and then toss into a food processor. (Note: it might actually be easier to remove the stems/seeds when the peppers are still dry, but I totally forgot).
Combine the chiles, garlic, cumin, Mexican oregano, salt, black pepper, honey, and Safflower oil into a food processor and puree, adding a little water as needed until a thick sauce forms. (Note: Chipotle actually lists rice bran oil in the ingredient list, but I had Safflower, so I used that). Cover the steak pieces in the sauce and refrigerate in the marinade for at least an hour, or preferably overnight.
I used a pound of steak tips for mine, but you can use regular cuts of steak. Cook on a grill pre-heated to medium-high until the meat is done to your liking. (I like medium rare). Also note... I didn't really do a great job of wiping off the excess marinade, which made for extra spicy steak. If you want it a little milder, I would definitely wipe off the steak first. Once the steak has cooled slightly, cut into small pieces. (Again, this marinade will work for chicken too!)
The rice couldn't be easier. Start with a cup of either brown or white basmati rice, adding a little oil or butter and a bay leaf while it's cooking. I prefer to use my rice maker for this because it's super easy and as an added bonus, it plays "twinkle, twinkle little star" every time I turn it on. (It's the little things that bring me joy).
Once rice has finished cooking, remove bay leaf and squeeze in the juice from one lime and about 1/3 cup of chopped cilantro.
AWWWWW YEAHHHHH. Now for the quesarito. First, make a quesadilla using two large tortillas and about a cup of jack cheese. (Pepper jack, if you're like me and want even extra heat). Try not to let it get too crispy or it will be hard to roll. Just cook long enough to melt the cheese.
Then, grab your fillings. Cilantro rice, black beans, pico de gallo, steak, and avocado or guacamole (yes, I know it's extra). Just resist the urge to fill it too full... especially if your tortillas aren't the gigantic Chipotle restaurant variety. Then... fold, roll and enjoy!!
And get ready to have your mind blown!
Quesarito with Chipotle Copycat Steak/Chicken & Cilantro Rice
Prep Time: 1 hour
Cook Time: 20 minutes
Keywords: grill entree rice steak chipotle chicken Mexican
Ingredients (4 burritos/quesaritos)
- 1 ounce dried chipotle or ancho chiles
- 5 cloves garlic
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 2 teaspoons honey
- 1/4 cup oil (rice bran or Safflower)
- water, as needed
- 1 pound steak or chicken
- 1 cup brown or white basmati rice
- 2 cups water or broth
- 1 tablespoon oil (rice bran or Safflower)
- 1 bay leaf
- 1/3 cup chopped cilantro
- juice from 1 lime
- 8 large tortillas
- 4 cups shredded jack or pepper jack cheese
- 1 pound cooked steak, chopped
- 2 cups cilantro lime rice
- 1 can black beans, drained & heated
- 1 cup pico de gallo
- 1 avocado, sliced or 1 cup guacamole
InstructionsFor the steak:
- Remove stems and seeds from dried chiles and soak in boiling water for 15-20 minutes.
- Combine the chiles, garlic, cumin, Mexican oregano, salt, black pepper, honey, and oil into a food processor and puree, adding a little water as needed until a thick sauce forms.
- Evenly coat the steak or chicken pieces in the sauce and refrigerate in the marinade for at least an hour, or preferably overnight.
- Pre-heat grill to medium-high. Wipe marinade off steak or chicken and grill until cooked to your liking, flipping once. (Chicken will generally take longer than the steak and should be cooked to 160 degrees). Allow meat to rest a few minutes before cutting into bite-sized pieces.
For the rice:
- Thoroughly rinse the rice. Then soak the rice for 30 minutes and drain.
- Place rice in pot and add water, about a tablespoon of oil or butter and salt to taste, along with a bay leaf. Bring to a boil, uncovered. Reduce heat to low and cover, cooking for 15 minutes. Remove lid and allow any excess liquid to cook off. (If using rice cooker, simply let the machine do the work!)
- Squeeze lime and add cilantro and fluff with a fork.
For the quesarito:
- Place a large tortilla on a pre-heated cast iron skillet. Top with about a cup of shredded cheese and a second tortilla. Heat on each side a minute or so, just until cheese is melted.
- Remove to a plate or cutting board and spoon fillings down the center of quesadilla. Fold in each side and roll into a burrito. Enjoy!
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