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Samantha Denton

Carne Asada Super Burritos with "Lazy Rellenos"

Loaded carne asada burritos with rice, beans, guacamole, sour cream, salsa, and an easy cheesy “lazy” chile relleno.

Serving size
Makes about 4 large burritos

Ingredients

for the carne asada

  • 1½–2 lbs beef carne taco meat/carne asada
  • ½ white onion, finely diced (finely diced)
  • 1–2 tsp Knorr Caldo de Pollo chicken bouillon (seasoning)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt, or to taste

for the “lazy” chile rellenos

  • 2 pasilla peppers
  • 1–1½ cups Monterey Jack cheese, shredded

for the burritos

  • 4 large burrito-size flour tortillas (large burrito-size tortillas)
  • cooked Mexican rice
  • refried or whole beans
  • sour cream
  • guacamole
  • salsa
  • carne asada
  • “Lazy” chile rellenos

Method

  1. 1

    Make the chile rellenos.

  2. 2

    Cut the pasilla peppers in half lengthwise and remove the seeds. Place them cut-side down on a baking sheet and broil until the skins are blistered and charred in spots. Immediately transfer the hot peppers to a plastic or paper bag, close it, and let them steam for about 10 minutes. Once cool enough to handle, peel away the loosened skin. Place the peppers back on the baking sheet, cut-side up. Fill each half with Monterey Jack cheese and return them to the broiler just until the cheese is completely melted and bubbly.

  3. 3

    Cook the carne asada.

  4. 4

    Add the carne taco meat to a hot skillet with the diced white onion. Season with chicken bouillon, cumin, chili powder, and salt. Cook over medium-high heat, breaking the meat apart as needed, until browned and cooked through and the onion is tender. Taste and adjust the seasoning if needed.

  5. 5

    Build the burritos.

  6. 6

    Warm the flour tortillas so they're soft and easy to roll. Layer each with rice, beans, carne asada, sour cream, guacamole, salsa, and one of the cheesy roasted pasilla pepper halves. Fold in the sides, roll everything up tightly, and place seam-side down in a hot skillet. Toast until golden and crisp, then flip and toast the other side.

  7. 7

    Slice in half and serve immediately.