Skip to main content

Spicy Crunch Burrito

Welcome back! 

Today, I (Li'l Chefpo) got a message from Chefpo Jr. reminding me about the great spicy, crunchy burrito that we had a while back. As I recall, it was devised from a recipe from Tasty, but from that, we made a few adjustments. But don't let me tell you, here's the message:

"Hey Li'l Chefpo! Do you remember that spicy (in all ways) burrito that I made? Pretty good, right? Well, I heard you were making this blog so I tried my hand at a recipe! It's like that Tasty one, but they used steak instead of the ground meat that I had, they used Cheetos instead of these rolled tortilla chips, which are pretty much Takis, and I made my own queso that maybe wasn't the best, but it was still good! 

Spicy Crunch Burrito


Makes 4 servings

Ingredients:

Burrito Meat:
  • 1/2 pound ground beef
  • 3/4 tablespoon chili powder/cayenne
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 2 tablespoons tomato paste
  • Salt to taste
Pico de Gallo:
  • 3 Roma tomatoes, diced
  • 1 jalapeno, diced
  • 1/4 onion, diced
  • Cilantro, chopped
  • 2 teaspoons lime juice
Assembly:
  • Guacamole (storebought or homemade)
  • Tortillas, large
  • Queso (storebrought or homemade)
  • Black beans
  • Hot chips, such as Flaming Hot Cheetos or Takis

Directions:

  1. Prepare the pico de gallo: mix the ingredients together thoroughly.
  2. Prepare the burrito meat:
    1. Mix the spices together.
    2. Cook the ground beef over medium heat in an oiled pan.
    3. Add the spices, tomato paste, and salt, and mix thoroughly
    4. Ensure liquid is cooked away before removing from pan.
  3. Warm the tortilla on a pan over low heat.
  4. Assemble:
    1. On your tortilla, add black beans, seasoned beef, pico de gallo, quacamole, queso, and of course, the spicy chips.
    2. Wrap and tuck tightly.
  5. Optionally, toast the burrito on the pan over low-medium heat.
  6. Cut in half and serve it all up!
It's not the most exact recreation, but it sure does hit the spot!"  -end of message

It's honestly huge and has so much stuff in it. You really get a taste of everything in the burrito, and the spicy crunch is such a great addition (plus it's also lime flavored). Those chips are also great on their own!

-Li'l Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more