Cooking Instructions
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Step 1
Remove stems and seeds from
Chipotle Peppers (30 g)
and soak in boiling
Water (to taste)
for 15 to 20 minutes.
Step 2
Combine chipotle,
Ground Cumin (4 g)
,
Garlic (5 cloves)
,
Mexican Oregano (2 g)
,
Ground Black Pepper (2 g)
,
Honey (15 g)
, and
Safflower Oil (60 mL)
into a food processor and puree. Add a little water as needed until a thick sauce forms.
Step 3
Evenly coat the pieces of
Steak (455 g)
with the sauce and refrigerate in the marinade for at least an hour or preferably overnight.
Step 4
Preheat grill to medium-high. Wipe marinade off steak or chicken and grill until cooked to your liking, flipping once. Allow meat to rest a few minutes before cutting into bite-sized pieces.
Step 5
Thoroughly rinse the
Brown Rice (185 g)
. Then soak the rice for 30 minutes and drain.
Step 6
Place rice in pot and add water,
Chicken Broth (480 mL)
,
Safflower Oil (15 mL)
,
Kosher Salt (6 g)
, and
Bay Leaf (1)
. Bring to a boil, uncovered. Reduce heat to low and cover, cooking for 15 minutes. Remove lid and allow any excess liquid to cook off.
Step 7
Juice the
Lime (1)
over the rice and add chopped
Fresh Cilantro (5 g)
. Fluff with a fork.
Step 8
In batches, place one of the
Large Flour Tortillas (8)
on a preheated cast iron skillet. Top with shredded
Pepper Jack Cheese (450 g)
and a second tortilla. Heat on each side a minute or so, just until cheese is melted. Set aside and repeat.
Step 9
Remove to a plate or cutting board and spoon fillings, such as
Black Beans (1 can)
and
Avocado (1)
onto the center of the quesadilla.
Step 10
Fold in each side and roll into a burrito.
