Wet Burrito
Wet Burrito
Ingredients
For the Skirt Steak
- as needed avocado oil
- 1 1/2 pounds skirt steak, pre-marinated
- as needed McCormick Perfect Pinch Lemon & Pepper Seasoning
For the Mexican Rice
- 2 cups Mahatma Extra Long Grain Enriched Rice
- 1 tablespoon avocado oil
- 1/4 white onion, sliced, divided
- 1 garlic cloves, whole
- 4 Roma tomatoes, medium-sized, halved
- 1/4 white onion, for sauce
- 1 garlic clove, for sauce
- 1 tablespoon Knorr Chicken Bouillon powder
- 2 cups water, divided
For the Refried Pinto Beans
- 1 tablespoon avocado oil
- 1/8 white onion, sliced
- 1 can Goya Pinto Beans, 15 ounce, undrained
For the Green Salsa
- 1 teaspoon avocado oil
- 8-10 tomatillos, medium-sized
- 2 jalapeño peppers, medium-sized
- 1/8 white onion, sliced
- 1 garlic clove
- 1 teaspoon Knorr Chicken Bouillon powder
- 1 pinch Kirkland Signature Salt
- 1 pinch Cumin Ground
- 1/2 cup water
- 1 small bunch cilantro
For Assembly
- 4 large flour tortillas
- 2 cups shredded cheese, Jack and Cheddar blend
Instructions
- 1
Add a small amount of avocado oil to a hot pan over medium-high heat. Unwrap the pre-marinated skirt steak and slice it into smaller, more manageable pieces. Place the steak pieces into the hot pan and cook until browned on both sides and cooked to your desired doneness, about 3-5 minutes per side. Remove the cooked steak from the pan and place it on a cutting board. Chop the cooked steak into small, bite-sized pieces. Transfer the chopped steak to a paper towel-lined plate to absorb excess oil. Season the chopped steak with McCormick Perfect Pinch Lemon & Pepper Seasoning.
⏱️ 15 min
- 2
Measure 2 cups of Mahatma Extra Long Grain Enriched Rice into a fine-mesh sieve. Heat a pan with 1 tablespoon of avocado oil over medium heat. Add a few slices of white onion and 1 whole garlic clove to the hot oil. Sauté until lightly browned and fragrant, about 2-3 minutes. Rinse the measured rice under running water in the sieve until the water runs clear. Add the rinsed rice to the pan with the sautéed onion and garlic. Stir frequently to toast the rice lightly, about 5-7 minutes.
⏱️ 15 min
- 3
While the rice is toasting, prepare the red sauce for the rice. Halve 4 Roma tomatoes. Place them into a blender along with 1/4 of a white onion and 1 garlic clove. Add 1 tablespoon of Knorr Chicken Bouillon powder and 1 cup of water. Blend until completely smooth. Pour the blended red sauce through the sieve directly into the pan with the toasted rice, discarding any solids left in the sieve. Add another 1 cup of water through the sieve into the rice mixture. Stir the rice, sauce, and water together. Cover the pan with a lid and reduce heat to low. Cook until all the liquid is absorbed and the rice is tender, about 20-25 minutes.
⏱️ 30 min
- 4
Heat a separate pan with 1 tablespoon of avocado oil over medium heat. Add a few slices of white onion to the hot oil. Sauté until lightly browned, about 2-3 minutes. Pour 1 can of Goya Pinto Beans (undrained) into the pan with the onion. Using a potato masher, mash the beans directly in the pan until they reach a creamy, refried consistency. Stir to mix with the onion.
⏱️ 10 min
- 5
Heat a small pan with 1 teaspoon of avocado oil over medium-high heat. Add 8-10 tomatillos, 2 jalapeño peppers, and a few slices of white onion to the pan. Cook, turning occasionally, until the vegetables are charred and softened, about 8-10 minutes. Add 1 garlic clove to the pan and briefly cook with the other vegetables for 1 minute. Transfer the charred tomatillos, jalapeños, onion, and garlic to a blender. Add 1 teaspoon of Knorr Chicken Bouillon powder, a pinch of Kirkland Signature Salt, and a pinch of Cumin Ground. Pour 1/2 cup of water or broth into the blender. Blend until the mixture is smooth and green. Add a small bunch of cilantro to the blender. Blend again until the cilantro is fully incorporated and the salsa is a vibrant green color.
⏱️ 15 min
- 6
Preheat your oven to 400°F (200°C). Warm a large flour tortilla in a dry pan over medium heat until soft and pliable, about 30 seconds per side. Lay the warmed tortilla flat on a cutting board or clean surface. Spread a generous layer of the refried pinto beans down the center of the tortilla. Add a generous amount of the Mexican rice on top of the beans. Place a portion of the chopped skirt steak on top of the rice. Sprinkle a good amount of shredded cheese over the fillings. Fold the sides of the tortilla inward, then roll it tightly from one end to the other to form a large burrito. Place the rolled burrito seam-side down on a baking sheet.
⏱️ 10 min
- 7
Generously pour the prepared green salsa over the entire burrito, ensuring it's well-covered. Sprinkle more shredded cheese on top of the green salsa. Place the baking sheet with the burrito into the preheated oven. Bake at 400°F (200°C) for 12 minutes, or until the cheese is melted and bubbly and the salsa is heated through.
⏱️ 12 min•🌡️ 400
- 8
Carefully remove the hot burrito from the oven. Cut the burrito in half for easier serving. Serve immediately and enjoy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Wet Burrito
For the Skirt Steak
- as needed avocado oil
- 1 1/2 pounds skirt steak, pre-marinated
- as needed McCormick Perfect Pinch Lemon & Pepper Seasoning
For the Mexican Rice
- 2 cups Mahatma Extra Long Grain Enriched Rice
- 1 tablespoon avocado oil
- 1/4 white onion, sliced, divided
- 1 garlic cloves, whole
- 4 Roma tomatoes, medium-sized, halved
- 1/4 white onion, for sauce
- 1 garlic clove, for sauce
- 1 tablespoon Knorr Chicken Bouillon powder
- 2 cups water, divided
For the Refried Pinto Beans
- 1 tablespoon avocado oil
- 1/8 white onion, sliced
- 1 can Goya Pinto Beans, 15 ounce, undrained
For the Green Salsa
- 1 teaspoon avocado oil
- 8-10 tomatillos, medium-sized
- 2 jalapeño peppers, medium-sized
- 1/8 white onion, sliced
- 1 garlic clove
- 1 teaspoon Knorr Chicken Bouillon powder
- 1 pinch Kirkland Signature Salt
- 1 pinch Cumin Ground
- 1/2 cup water
- 1 small bunch cilantro
For Assembly
- 4 large flour tortillas
- 2 cups shredded cheese, Jack and Cheddar blend
Instructions
- 1
Add a small amount of avocado oil to a hot pan over medium-high heat. Unwrap the pre-marinated skirt steak and slice it into smaller, more manageable pieces. Place the steak pieces into the hot pan and cook until browned on both sides and cooked to your desired doneness, about 3-5 minutes per side. Remove the cooked steak from the pan and place it on a cutting board. Chop the cooked steak into small, bite-sized pieces. Transfer the chopped steak to a paper towel-lined plate to absorb excess oil. Season the chopped steak with McCormick Perfect Pinch Lemon & Pepper Seasoning.
⏱️ 15 min - 2
Measure 2 cups of Mahatma Extra Long Grain Enriched Rice into a fine-mesh sieve. Heat a pan with 1 tablespoon of avocado oil over medium heat. Add a few slices of white onion and 1 whole garlic clove to the hot oil. Sauté until lightly browned and fragrant, about 2-3 minutes. Rinse the measured rice under running water in the sieve until the water runs clear. Add the rinsed rice to the pan with the sautéed onion and garlic. Stir frequently to toast the rice lightly, about 5-7 minutes.
⏱️ 15 min - 3
While the rice is toasting, prepare the red sauce for the rice. Halve 4 Roma tomatoes. Place them into a blender along with 1/4 of a white onion and 1 garlic clove. Add 1 tablespoon of Knorr Chicken Bouillon powder and 1 cup of water. Blend until completely smooth. Pour the blended red sauce through the sieve directly into the pan with the toasted rice, discarding any solids left in the sieve. Add another 1 cup of water through the sieve into the rice mixture. Stir the rice, sauce, and water together. Cover the pan with a lid and reduce heat to low. Cook until all the liquid is absorbed and the rice is tender, about 20-25 minutes.
⏱️ 30 min - 4
Heat a separate pan with 1 tablespoon of avocado oil over medium heat. Add a few slices of white onion to the hot oil. Sauté until lightly browned, about 2-3 minutes. Pour 1 can of Goya Pinto Beans (undrained) into the pan with the onion. Using a potato masher, mash the beans directly in the pan until they reach a creamy, refried consistency. Stir to mix with the onion.
⏱️ 10 min - 5
Heat a small pan with 1 teaspoon of avocado oil over medium-high heat. Add 8-10 tomatillos, 2 jalapeño peppers, and a few slices of white onion to the pan. Cook, turning occasionally, until the vegetables are charred and softened, about 8-10 minutes. Add 1 garlic clove to the pan and briefly cook with the other vegetables for 1 minute. Transfer the charred tomatillos, jalapeños, onion, and garlic to a blender. Add 1 teaspoon of Knorr Chicken Bouillon powder, a pinch of Kirkland Signature Salt, and a pinch of Cumin Ground. Pour 1/2 cup of water or broth into the blender. Blend until the mixture is smooth and green. Add a small bunch of cilantro to the blender. Blend again until the cilantro is fully incorporated and the salsa is a vibrant green color.
⏱️ 15 min - 6
Preheat your oven to 400°F (200°C). Warm a large flour tortilla in a dry pan over medium heat until soft and pliable, about 30 seconds per side. Lay the warmed tortilla flat on a cutting board or clean surface. Spread a generous layer of the refried pinto beans down the center of the tortilla. Add a generous amount of the Mexican rice on top of the beans. Place a portion of the chopped skirt steak on top of the rice. Sprinkle a good amount of shredded cheese over the fillings. Fold the sides of the tortilla inward, then roll it tightly from one end to the other to form a large burrito. Place the rolled burrito seam-side down on a baking sheet.
⏱️ 10 min - 7
Generously pour the prepared green salsa over the entire burrito, ensuring it's well-covered. Sprinkle more shredded cheese on top of the green salsa. Place the baking sheet with the burrito into the preheated oven. Bake at 400°F (200°C) for 12 minutes, or until the cheese is melted and bubbly and the salsa is heated through.
⏱️ 12 min•🌡️ 400 - 8
Carefully remove the hot burrito from the oven. Cut the burrito in half for easier serving. Serve immediately and enjoy.
⏱️ 3 min