Meat and Roasted Beans Burritos With Chipotle-Jalapeno Sauce

Three main components comprise this burrito recipe: meat, beans and sauce. A word on the beans: We know all canned refried beans are readily available in supermarkets, but cooking dried chicks and giving them a quick mash takes very little effort. And the flavor and texture are worth. Canned beans tend to have mashed oatmeal consistency. Baked beans crushed with a pestle leaves few pieces and small pieces of intact grains only the texture you want.

Makes 5 burritos

Ingredients

To Beans

    1 cup dried beans
    1 tablespoon olive oil
    2 garlic cloves, finely chopped
    1 small onion, chopped
    2-1 / 2 cups chicken broth
    sea ​​salt
    pepper

For the sauce

    2 chipotle peppers in adobo sauce
    1 jalapeno, chopped
    1 small red pepper, chopped
    2 tablespoons of adobo sauce
    fresh lemon juice 1 tablespoon
    1/4 cup chicken broth
    sea ​​salt

For grilled meat

    1/2 teaspoon ground cumin
    1/2 teaspoon chile powder tea
    sea ​​salt
    pepper
    3 4oz Kansas City steaks (or 2 slim, 6 oz rib-eye)
    olive oil for brushing, plus 1 tablespoon
    1 medium onion, chopped
    5 tortillas burrito size heated
    shredded cheddar cheese and coriander leaves, to serve (optional)

Preparation

To Beans

    Place the beans in a medium saucepan and cover with cold water by 1 inch. Boil for 2 minutes. Drain and rinse the beans in a colander.

    Heat the same skillet over medium heat and add oil.

    Add washed beans and stock and season with salt and pepper. Bring to a boil, then reduce heat to low and cook gently until the beans are tender, about 1-1 / 4 hours. (Gently heat over low heat in a nonstick skillet before using).

For the sauce

    Place first 5 ingredients (through lemon juice) in a food processor. Process until smooth robust.

For grilled meat

    Mix cumin, chili powder, salt and pepper in a small bowl. Sprinkle both sides of fillets with spice mixture.

    Heat a grill pan over medium-high heat and brush with oil. Transfer to a cutting board and let rest 5 minutes.

    Heat a skillet over medium heat and add oil 1 tbsp. Add onion and cook until translucent and tender, 6-7 minutes.

    Cut very thin steaks and add to the pan. Reduce heat to low and cook until thickened, 10 minutes.

To assemble burritos, lay the tortillas on a work surface and spread a generous amount bean purée in the center of each, leaving about a border of 1 inch deep. Covering the grains with the mixture of meat and sauce. Cover with cheese and cilantro (if applicable). Fold the bottom edge of each tortilla and fold the sides, pressing gently to adhere.