Best 5 Steak Chipotle Burrito Recipes

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**Savor the Bold Flavors of a Chipotle Steak Burrito: A Culinary Journey Through Mexican Delights**

Embark on a tantalizing culinary adventure with our delectable Chipotle Steak Burrito recipe. This dish encapsulates the essence of Mexican cuisine, combining tender and juicy steak, smoky chipotle peppers, and an array of flavorful ingredients. Indulge in a symphony of textures and tastes as you bite into the perfectly grilled steak, complemented by the spicy kick of chipotle peppers and the coolness of fresh vegetables. Wrapped in a warm and soft tortilla, each bite of this burrito is a celebration of Mexican culinary heritage.

**Featured Recipes:**

* **Classic Chipotle Steak Burrito:** Experience the timeless flavors of this classic burrito, featuring tender steak, smoky chipotle peppers, and a medley of Mexican spices.

* **Guacamole:** Create a creamy and flavorful guacamole to accompany your burrito, using fresh avocados, onions, cilantro, and a touch of lime juice.

* **Pico de Gallo:** Add a burst of freshness and acidity to your burrito with this vibrant salsa, made from diced tomatoes, onions, cilantro, and jalapeños.

* **Mexican Rice:** Complement your burrito with a side of fluffy and flavorful Mexican rice, cooked with aromatic spices and vegetables.

* **Black Beans:** Prepare a simple yet delicious side of black beans, simmered in a savory broth with spices and herbs.

**Additional Tips:**

* For the perfect steak, marinate it in a blend of chipotle peppers, lime juice, and spices before grilling.
* Roast the chipotle peppers to enhance their smoky flavor and reduce their spiciness.
* Use a variety of fresh vegetables in your burrito, such as lettuce, tomatoes, onions, and bell peppers.
* Serve your burrito with a dollop of sour cream and a sprinkle of shredded cheese for extra richness.

**Keywords:** Chipotle Steak Burrito, Mexican Cuisine, Chipotle Peppers, Guacamole, Pico de Gallo, Mexican Rice, Black Beans, Steak Marinade, Roasted Peppers, Fresh Vegetables, Sour Cream, Shredded Cheese.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE BURRITO BOWL WITH BLISTERED VEGGIES AND MARINATED STEAK



Chipotle Burrito Bowl with Blistered Veggies and Marinated Steak image

This has become a staple in my house. I usually make enough so that I can have it for dinner one night and take to it work for lunch the next day. If you're eating grains, feel free to throw over rice. If you're trying out the keto diet, keep it as is!

Provided by Natasha Feldman

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 40

3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
3 tablespoons freshly-squeezed lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
2 pitted dates
2 cloves garlic, peeled
1 chipotle pepper in adobo sauce (check your ingredients to make sure there is no sugar in the sauce)
1/2 cup high-heat oil, such as canola, vegetable or safflower (whatever you've got)
1/3 cup fresh cilantro leaves
1/4 red onion
2 teaspoons tomato paste
1 teaspoon cumin seeds
1 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon cayenne
4 cloves garlic
1 1/3 pounds flap steak (sirloin tips)
1 to 1 1/2 tablespoons olive oil
1 teaspoon ground chipotle pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
2 bell peppers (cook's choice of the colors), cut into thin strips
1 head cauliflower, cut into small florets
3/4 red onion, thinly sliced
1 small head of romaine, chopped
1/4 to 1/2 head red cabbage, shredded
Kosher salt
Guacamole, for serving, optional, recipe follows
2 tablespoons chopped fresh cilantro
Lime wedges, for serving
2 avocados, mashed
1 tablespoon chopped fresh chives
1 tablespoon diced white onion
1/2 teaspoon fresh lime juice
1/4 teaspoon sea salt

Steps:

  • For the dressing: Whiz together the olive oil, vinegar, lime juice, cumin, oregano, salt, dates, garlic and chipotle pepper in a blender until it's well combined and thick. This dressing is particularly thick, which I love, but if it feels to thick you can thin it out with a bit of water. Set dressing aside until you're ready to eat. There will be leftover dressing that you can keep for your next salad!
  • For the steak and marinade: In the same blender (it's ok if there is a little dressing at the bottom), add the oil, cilantro, red onion, tomato paste, cumin seeds, dried chipotle pepper, salt, cayenne, pepper and garlic and blend until it's thick. Give it a taste, make sure you're happy with it and then pour it into a resealable plastic bag with the meat, refrigerate and marinate for at least 15 minutes and up to overnight.
  • When you're ready to grill the steak, select a grill pan (or use an outdoor grill) and grill over a high heat until there are rich beautiful char marks, 4 minutes, and then flip and cook 2 to 4 minutes on the second side, depending on how rare you like your meat. For a medium rare, cook it 2 minutes, if you like it more well done, do 4 minutes. Allow the meat to cool for at least 10 minutes before slicing into strips.
  • For the roasted veggies: Preheat the oven to 425 degrees F. Line 2 baking sheets with aluminum foil.
  • In a large mixing bowl combine the olive oil, dried chipotle pepper, coriander, cumin, oregano, black pepper and salt and give it a good mix. In batches, add the bell peppers, cauliflower and onion and toss to coat. Distribute the vegetables evenly between both baking sheets, leaving room between all the vegetables to ensure they don't steam while they roast. Roast until fully cooked and the peppers begin to char, 20 to 25 minutes.
  • To assemble: Toss the lettuce and cabbage with a touch of salt and 2 tablespoons of dressing. Continue adding dressing until you're pleased with the taste of the greens. Put the greens at the bottom of 4 bowls, top with roasted veggies, steak and guacamole if using. Finish with a touch of cilantro and a squeeze of fresh lime. If you're not prepping this dish for 4, just use what you need and put the rest in resealable containers for the next day.
  • Combine the avocado, chives, white onion, lime juice and salt in a mixing bowl. I prefer the guacamole on the chunkier side, so I gently stir until combined, but you can also mash the avocado if you like it creamier.

STEAK BURRITOS



Steak Burritos image

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. -Valerie Jones, Portland, Maine

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 9

2 beef flank steaks (about 1 pound each)
2 envelopes reduced-sodium taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup reduced-fat sour cream

Steps:

  • Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

STEAK CHIPOTLE BURRITO



Steak Chipotle Burrito image

Make and share this Steak Chipotle Burrito recipe from Food.com.

Provided by wuxbustah8

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

1 teaspoon dried oregano
1/2 teaspoon cumin powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 pinch salt
1 pinch pepper
2 teaspoons vegetable oil
1 lb skirt steak
4 roma tomatoes, cored and diced small
1 cup finely diced red onion
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
2 cups cooked basmati rice, warm
1 1/2 tablespoons lime juice
1 teaspoon vegetable oil
2 tablespoons chopped fresh cilantro or 2 tablespoons fresh parsley
1/4-1/2 teaspoon salt
1 (15 ounce) can low-sodium black beans, rinsed, drained, and warmed
1/2 cup sour cream
4 (10 inch) flour tortillas

Steps:

  • Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients.
  • In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro.
  • Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.
  • Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
  • Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.
  • Serve with tortilla chips!

Nutrition Facts : Calories 624.2, Fat 24.3, SaturatedFat 8.7, Cholesterol 88.7, Sodium 735.1, Carbohydrate 66.3, Fiber 4.2, Sugar 5.9, Protein 33.6

CHIPOTLE CHUCK STEAK BURRITO WITH HABANERO HOT SAUCE AND GUACAMOLE



Chipotle Chuck Steak Burrito with Habanero Hot Sauce and Guacamole image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 43

Olive oil, for frying
1 medium yellow onion, thinly sliced
1 heaping teaspoon ground cumin
1 heaping teaspoon hot smoked paprika
1/2 teaspoon ground cinnamon or 1 cinnamon stick
1 pound chuck steak, cubed into 1-inch chunks
1 cup chipotles in adobo sauce
2 tablespoons dried oregano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1.8 ounces dark chocolate
Six 12-inch flour tortillas
Monterey Jack cheese, grated
2 cups long-grain rice, cooked until fluffy (not wet)
2 1/2 cups black beans
Fresh cilantro, roughly chopped, for sprinkling
Guacamole, recipe follows
Habanero Hot Sauce, recipe follows
Tomato Salsa, recipe follows
Iceberg lettuce, shredded, for serving
Sour cream, for serving
4 Hass avocados
6 sprigs fresh cilantro, roughly chopped
Juice of 1 lime
1/2 clove garlic, crushed
1/2 red onion, finely chopped
1/2 tomato, finely chopped
1/4 jalapeno pepper, finely chopped
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
6 habanero chiles
Juice of 1/2 lime
Pinch caster sugar
Olive oil, for drizzling
4 ripe tomatoes, finely diced
1 birds eye chile, optional
Juice of 1 lime
1/2 red onion, finely diced
1/2 Spanish onion, finely diced
Handful chopped fresh cilantro
2 pinches caster sugar
Pinch sea salt
Drizzle olive oil

Steps:

  • For the chipotle steak: Add some olive oil to a large saucepan and fry the onions slowly until soft. Add the cumin, paprika and cinnamon and fry for about 1 minute. Add 1 cup water, the steak, chipotles and oregano and sprinkle with salt and black pepper. Give the whole thing a good stir.
  • Bring the mixture to a boil and cook on a simmer for about 2 hours, checking that there's enough cooking liquid. Right at the end of cooking, stir in the dark chocolate.
  • For assembling: Toast the tortillas in a large frying pan until slightly brown but not crispy (they still need to be pliable for wrapping). Add some Monterey Jack cheese as they're toasting to get it melting.
  • One by one add the rice, beans, steak, cilantro, Guacamole, Habanero Hot Sauce, Tomato Salsa, lettuce and sour cream to each burrito, adding as much or as little as you prefer. Wrap up your burrito, and enjoy!
  • Scoop the avocado flesh into a bowl and roughly mash. Mix in the cilantro, lime juice, garlic, onions, tomatoes and jalapenos. Drizzle with olive oil and sprinkle with salt and black pepper.
  • Combine the chiles, lime juice, sugar and a drizzle of olive oil in a blender or food processor and blend until completely smooth.
  • Mix together the tomatoes, chile if using, lime juice, red onions, Spanish onions, cilantro, sugar, salt and oil in a bowl. Give it a taste and add a little more lime and sugar if required.

CHIPOTLE'S STEAK RECIPE BY TASTY



Chipotle's Steak Recipe by Tasty image

Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 5

1 ½ lb top sirloin steak, 1/2 inch thick (1 cm) About 2 small steaks or 1 large steak
kosher salt, to taste
freshly ground black pepper, to taste
2 cans chipotle pepper in adobo sauce, finely chopped
1 tablespoon vegetable oil

Steps:

  • On a cutting board, season the steak with salt and pepper on both sides.
  • Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
  • Refrigerate for at least 2 hours, up to overnight.
  • Heat the oil in a large skillet over medium-high heat.
  • Add the steak to the pan and cook for 5 minutes per side.
  • Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams

Tips:

  • Choose the right steak: Flank steak, skirt steak, or hanger steak are commonly used for fajitas because they are flavorful and relatively inexpensive.
  • Marinate the steak: Marinating the steak in a mixture of spices, herbs, and liquids helps tenderize it and infuse it with flavor.
  • Cook the steak over high heat: This will help to create a nice crust on the outside while keeping the inside juicy and tender.
  • Slice the steak against the grain: This will make it more tender and easier to eat.
  • Warm the tortillas: This will make them more pliable and less likely to tear.
  • Load up the tortillas: Add your favorite fillings, such as steak, rice, beans, cheese, and salsa.
  • Fold the tortillas tightly: This will help to keep all of the fillings inside.
  • Serve the burritos with your favorite toppings: Such as guacamole, sour cream, and pico de gallo.

Conclusion:

Steak chipotle burritos are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a burrito that is sure to please everyone at your table. So next time you're looking for a quick and satisfying meal, give steak chipotle burritos a try!

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