California Burrito
This Blackstone California Burrito is loaded with juicy ribeye steak, seasoned chicken, cilantro-lime rice, black beans, sautéed fajita vegetables, fresh pico de gallo, Mexican crema, and avocado. The whole burrito gets toasted on the griddle and smothered in homemade Hatch green chile queso for an over-the-top steak and chicken burrito that’s perfect for a big family meal.
Yield | 2 very large burritos | Prep Time | 30 minutes |
Cook Time | 25 minutes | Total Time | 55 minutes |
Ingredients
Steak & Chicken
· 8 oz (227 g) thin-cut ribeye steak, cut into bite-size pieces
· 8 oz (227 g) boneless, skinless chicken breast, cut into bite-size pieces
· 1 tsp (3 g) Fiesta Dust, divided, plus more to taste
· 1 tsp (3 g) Heifer Dust, for the steak
· 1 tsp (3 g) Chicken Dust, for the chicken
· Juice of 1/2 orange, divided — about 2 tbsp (30 mL)
· 2 tsp (10 mL) avocado oil, divided
· 2 tsp (10 mL) soy sauce, divided
Fresh Pico de Gallo
· 2 Roma tomatoes, medium diced — about 10 oz (280 g)
· 1–2 serrano or jalapeño peppers, finely diced, to taste
· 1/4 cup (40 g) finely diced red onion
· 1/4 cup (10 g) chopped fresh cilantro
· Juice of 1 lime — about 2 tbsp (30 mL)
· 1 tsp (5 mL) avocado oil
· 1/2 tsp (1.5 g) Fiesta Dust, or to taste
· 1/2 tsp (1.5 g) Chicken Dust, or salt and pepper to taste
Green Chile Queso
· 4 oz (113 g) queso blanco melting cheese, cubed (Velveeta Queso Blanco works well)
· 1/4 cup (60 mL) half-and-half, plus more as needed
· 2 tbsp (30 g) roasted Hatch green chiles
· 1/4 tsp (0.8 g) Fiesta Dust
Fajita Vegetables
· 1/2 medium onion, thinly sliced — about 4 oz (115 g)
· 1 small green bell pepper, thinly sliced — about 4 oz (115 g)
· 1 small tomato, sliced or chopped — about 4 oz (115 g)
· 1 tsp (5 mL) avocado oil or avocado oil spray
· 1/2 tsp (1.5 g) Chicken Dust
· 1/2 tsp (1.5 g) Fiesta Dust
· 2–3 tbsp (30–45 mL) unsalted chicken stock, as needed
For the Burritos
· 2 extra-large burrito-size flour tortillas
· 2 cups (370 g) cooked cilantro-lime rice, warmed
· 1 can (15 oz / 425 g) black beans, lightly drained
· 1/2 tsp (1.5 g) Chicken Dust, for the beans
· 1/2 cup (120 mL) Mexican crema, or sour cream
· 1 ripe avocado, sliced or spooned over the finished burritos
· Water, as needed for steaming the tortillas and reheating the rice
Instructions
1. Season the meat. Place the ribeye and chicken in separate bowls. Season the steak with Fiesta Dust and Heifer Dust, and season the chicken with Fiesta Dust and Chicken Dust. Add orange juice, a little avocado oil, and soy sauce to each bowl. Toss well and set aside while you prepare the remaining components.
2. Make the pico. Combine the diced Roma tomatoes, peppers, red onion, and cilantro. Add lime juice and avocado oil, then season with Fiesta Dust and Chicken Dust. Toss and let it hang out while everything else cooks.
3. Start the queso. Place the cubed queso blanco and half-and-half in a small griddle-safe saucepan. Set it over a low-heat zone and stir occasionally until smooth. Stir in the Hatch green chiles and Fiesta Dust. Add another splash of half-and-half if it gets too thick.
4. Cook the vegetables. Preheat the griddle with a low-to-medium zone for the vegetables and a hotter center zone for the meat. Lightly oil the surface. Add the onion, bell pepper, and tomato. Season with Chicken Dust and Fiesta Dust and cook until they begin to soften. Move them to a cooler zone so they stay warm without turning to mush.
5. Heat the beans and rice. Add the black beans to a low-heat zone and season with Chicken Dust. Let the excess liquid reduce as they warm. Warm the rice on another low zone, adding small splashes of water as needed to keep it from drying out. A little chicken stock can also be used for extra flavor.
6. Cook the chicken. Bring the center cooking zone to about 400°F (204°C). Lightly oil the surface and spread the chicken in a single layer. Let it sear before turning, then cook until browned and cooked through. Move it to a cooler zone.
7. Cook the steak. Add a touch more oil if needed and spread the ribeye in a single layer over the hot zone. Sear until nicely caramelized, then toss and finish to your preferred doneness. Ribeye cooks quickly, so don’t beat it to death.
8. Steam the tortillas. On a low-heat zone, sprinkle only a small amount of water on the griddle and lay down one tortilla. Steam just until warm and pliable, flipping briefly if needed. Do not soak it—the tortilla can tear if it sits in too much water.
9. Build the burritos. Working with one tortilla at a time, layer on rice, black beans, fajita vegetables, a generous spoonful of pico, Mexican crema, chicken, and ribeye. Keep the filling centered so you’ve got a fighting chance of closing this monster.
10. Roll and sear. Fold the sides inward, pull the bottom of the tortilla tightly over the filling, then tuck and roll. Place seam-side down on the griddle and sear until the seam is sealed and the tortilla is lightly browned. Turn as needed to toast the outside.
11. Smother and serve. Transfer each burrito to a plate and spoon the warm green chile queso generously over the top. Finish with avocado and extra pico. Serve immediately—and you might want a doggy bag because these suckers are big.
Hungry Hussey Notes
· This is intentionally a fajita-style, smothered California burrito—not the traditional San Diego version with French fries.
· Ribeye is my pick because it stays tender and brings plenty of fat and flavor. Flank or skirt steak will work if that’s what you have.
· Don’t skip warming/steaming the tortilla. A cold tortilla fights you; a warm tortilla rolls tight. Just don’t drown the dang thing.
· The green chile queso is the star. Keep it loose enough to pour by adding half-and-half a splash at a time.
· If you want homemade cilantro-lime rice, cook jasmine rice, then stir in fresh cilantro, lime juice, and a little butter after cooking.
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