Chi-Chi's Twice Grilled Barbecue Burrito
Menu Description: "Grilled steak or chicken wrapped in a flour tortilla with cheese and sauteed vegetables. Then the burrito is basted with spicy barbecue sauce and grilled again. Served with Spanish rice and sweet corn cake."
This dish burst with the Southwestern flavors that have become so popular lately. Southwestern dishes like fajitas and specialty burritos are the latest rage in the restaurant industry, and now more chains than ever are creating their own spicy, Southwestern-style-goodies.
I think you'll really enjoy this one. Chi-Chi's has taken fajita-style grilled beef, rolled it up like a burrito, grilled it again, and then smothered it with smoky barbecue sauce. This dish has quickly become a favorite menu item at Chi-Chi's and a favorite for people tiring of the same old Mexican food. Fire up the grill and give this recipe a try.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
- 1/3 cup water
- 1/4 cup lime juice
- 1 large clove garlic, pressed or grated
- 2 tablespoons vegetable oil
- 2 teaspoons white vinegar
- 2 teaspoons soy sauce
- 1/2 teaspooon liquid smoke
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- Pinch onion powder
- 1 pound sirloin steak
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 Spanish onion, sliced
- 2 tablespoons vegetable oil, divided
- 2 10-inch flour tortillas
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 3 tablespoons Bull's-Eye Original Barbecue Sauce
1. Combine all of the ingredients for the marinade in a small bowl. Set aside 1/4 cup of the marinade. Store in a sealed container in the fridge until you need it. Marinate the steak in the refrigerator with the remaining marinade for several hours. Overnight is best. Be sure the steak isn't too thick. If it's more than 1/2 inch thick, slice it thinner.
2. Grill the steak on a hot barbecue or preheated stovetop grill for 4 to 5 minutes per side or until done. Cook less for a rarer steak, longer if you want it well done.
3. While the steak grills, saute the peppers and onion in 1 tablespoon of vegetable oil over high heat. When the vegetables are tender, add the 1/4 cup of marinade you set aside. Continue sauteing the vegetables until they brown.
4. When the steak is done, slice it into long strips that are no more than 1/2 inch wide. Keep the grill on.
5. Lay the tortillas in a hot pan over low heat to make them warm and pliable. Turn them as they heat up. It should only take a few seconds to get the tortillas warm enough to bend without cracking. Lay each warm tortilla on a clean surface and fill each one with equal portions of grilled steak. Position the steak near the bottom edge of the burrito with about a 1-inch "margin."
6. Take half of the sauteed peppers and onions and split it between the two burritos, laying it on the steak.
7. Roll the burrito by folding the bottom up and over the filling. Fold in the sides, and then roll the filling up over twice, being careful to make a tight package.
8. Rub 1 teaspoon of vegetable oil over the entire surface of the burrito.
9. Put the burritos, seam side down, back on your barbecue grill set on medium heat for 1 to 2 minutes. When the bottom of the burrito begins to char, turn the burritos over. By now the tortilla should be stiff and crunchy making it easy to roll the burrito over without the filling falling out. Grill the tops of the burritos for 1 to 2 minutes more, or until the surface begins to char.
10. Transfer the burritos from the grill to two serving plates with the seam side down. Coat the top of each burrito with 1 to 1 1/2 tablespoons of barbecue sauce.
11. Split the remaining peppers and onions and spread them over the top of the two burritos.
Serves 2 as an entree.
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