Effortless Burrito Supreme Grillito (Print Version)

# Ingredients:

→ Seasoned Beef Mixture

01 - 1 lb ground beef (use 85/15 or 90/10 for the best balance)
02 - 1 tbsp olive oil or any neutral cooking oil
03 - 2 tsp garlic, finely chopped
04 - 2 tsp chili powder
05 - 1 tsp cumin powder
06 - 1 tsp oregano
07 - 1 tsp smoked paprika
08 - 1 tsp coriander powder
09 - 3/4 tsp salt (adjust according to your preference)
10 - 1/2 tsp black pepper
11 - 1/4 tsp onion powder
12 - 1/4 cup beef stock
13 - 1/3 cup tomato sauce

→ Flavored Rice

14 - 1 cup jasmine rice (uncooked)
15 - 1 1/2 cups chicken broth
16 - 1-2 tbsp unsalted butter
17 - 1/2 cup tomato sauce
18 - 1/2 tsp onion powder
19 - 1/2 tsp garlic powder
20 - 1/2 tsp ground cumin
21 - 1/2-1 tsp salt (season how you like)

→ Creamy Chipotle Mix

22 - 3/4 cup mayo
23 - 1/4 cup sour cream
24 - Juice squeezed from 1 lime
25 - 1/2 tbsp honey
26 - 1/2 tsp chili powder
27 - 1/2 tsp freshly cracked pepper
28 - 3-4 tbsp adobo paste

→ Tortilla Wrap-Up

29 - 4-5 large tortillas (flour-based)
30 - 1/2 cup shredded Mexican cheese mix
31 - 1 cup nacho cheese
32 - 1/2 cup crispy tortilla strips
33 - 1/2 cup sour cream

# Instructions:

01 - Drop some olive oil into a heated skillet over medium, and once it glistens, crumble in the ground beef. Stir it regularly with a wooden spoon until fully cooked through and no pink remains—this should take about 5-7 minutes. Drain a little grease if there’s too much, but leave some, so it’s not dry. Mix in the garlic, along with chili powder, cumin, oregano, paprika, coriander, salt, onion powder, and pepper. Cook for 1 minute, stirring non-stop until it smells delicious. Pour in the beef broth and tomato sauce, mix well, and simmer for 4-5 minutes over low heat. The mix should thicken a bit but still stay saucy.
02 - Melt butter in a medium pot over medium. When it starts bubbling, toss in the rice and stir until every grain shines. Toast it for 2-3 minutes, stirring to give it a subtle nutty scent. Add chicken broth, tomato sauce, onion powder, garlic powder, cumin, and salt. Stir again to combine everything. Crank up the heat so it starts boiling, then lower it and slap a lid on the pot. Let it gently cook for about 15-18 minutes undisturbed. Once the liquid’s all gone and the rice is fluffy, take it off the heat and cover it for 5 more minutes. Finally, use a fork to give it a good fluff.
03 - While the rice is simmering, grab a mixing bowl and throw in mayo, sour cream, lime juice, honey, chili powder, pepper, and adobo paste. Whisk till smooth and creamy. Test it with a little taste—add another spoon or two of the adobo paste if you like it spicy. Chill it in the fridge so the flavors mesh while you finish everything else.
04 - Soften the tortillas in the microwave for 20 seconds or use a dry pan for a few seconds each side. Lay a tortilla out flat, dollop 2 tablespoons of chipotle sauce in the center, and smooth it out lightly (leave the edges sauce-free). Layer about 1/3 cup of the rice next, followed by a drizzle of nacho cheese (1-2 tablespoons). Then add a spoonful of sour cream, a pinch of tortilla strips, and roughly 1/4 cup of cooked beef.
05 - Fold the sides of the tortilla inward, then roll it up tightly, securing all the fillings inside like a burrito. Heat a clean skillet over medium. Sprinkle 1/4 cup of shredded Mexican cheese blend directly into the hot skillet in a rectangle the size of your roll. Quickly place the rolled-up tortilla onto the cheese seam-side down. Let it cook for about 2-3 minutes, so the cheese crisps up. Flip it and cook for another 2 minutes until lightly golden on the other side.
06 - Move your finished wrap to a plate to rest for a minute. Slice in half diagonally to show off the layers. Each bite should have the perfect gooey mix of flavorful beef, creamy sauce, cheesy crunch, and fluffy rice. Serve while still hot, with extra chipotle sauce on the side for dipping!

# Notes:

01 - This DIY take on the famous quesarito features cheesy, crispy textures and bold, smoky flavors.
02 - Adobo paste works great straight from chipotle pepper cans. You can blend the peppers for added heat.
03 - Make it ahead of time! Beef and rice last 3 days in the fridge. The sauce keeps up to 7 days.

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