Burrito Supreme Grillito (Print Version)

# Ingredients:

→ For the Ground Beef

01 - 1 pound ground beef (90/10 or 85/15)
02 - 1 tablespoon olive oil
03 - 2 teaspoons minced garlic
04 - 2 teaspoons chili powder
05 - 1 teaspoon coriander
06 - 3/4 teaspoon salt, or to taste
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon cumin
09 - 1 teaspoon oregano
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon onion powder
12 - 1/4 cup beef broth
13 - 1/3 cup tomato sauce

→ For the Spanish Rice

14 - 1-2 tablespoons unsalted butter
15 - 1 cup jasmine rice
16 - 1 1/2 cups chicken broth
17 - 1/2 cup tomato sauce
18 - 1/2-1 teaspoon salt, to taste
19 - 1/2 teaspoon cumin
20 - 1/2 teaspoon garlic powder
21 - 1/4 teaspoon onion powder

→ For the Chipotle Sauce

22 - 3/4 cup mayonnaise
23 - 1/4 cup sour cream
24 - Juice of 1 lime
25 - 1/2 tablespoon honey
26 - 1/2 teaspoon black pepper
27 - 1/2 teaspoon chili powder
28 - 3-4 tablespoons adobo paste

→ For Assembly

29 - 4-5 large flour tortillas
30 - 1/2 cup nacho cheese
31 - 1/2 cup sour cream
32 - 1/2 cup tortilla strips
33 - 1 cup shredded Mexican cheese blend

# Instructions:

01 - Heat a large skillet over medium heat and add the olive oil. Once the oil is shimmering, add the ground beef, breaking it apart with a wooden spoon as it cooks. Continue cooking until the beef is fully browned with no pink remaining, about 5-7 minutes. Drain excess fat if necessary, leaving just enough to keep the meat moist. Add the minced garlic and all the spices - chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Stir continuously for about a minute until the spices become fragrant and coat the meat evenly. Pour in the beef broth and tomato sauce, stirring to combine. Reduce the heat to low and let the mixture simmer for about 5 minutes until slightly thickened but still saucy. The liquid should reduce but not completely evaporate.
02 - In a medium saucepan over medium heat, melt the butter until it begins to foam. Add the jasmine rice and stir to coat each grain with butter. Continue stirring frequently for 2-3 minutes until the rice becomes slightly translucent and gives off a nutty aroma. This toasting step is crucial for developing flavor in the finished rice. Add the chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder, stirring to combine everything. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer undisturbed for 15-18 minutes until all the liquid is absorbed and the rice is tender. Remove from heat and let it sit, still covered, for 5 minutes. Then fluff the rice with a fork to separate the grains.
03 - While the rice is cooking, prepare the chipotle sauce. In a medium bowl, combine the mayonnaise, sour cream, freshly squeezed lime juice, honey, black pepper, chili powder, and adobo paste. Whisk everything together until perfectly smooth and well blended. Start with 3 tablespoons of adobo paste, taste, and add more if you'd like a spicier sauce. The finished sauce should have a creamy consistency with a smoky, slightly sweet heat. Refrigerate until ready to use to allow the flavors to meld together.
04 - Warm the flour tortillas in the microwave for about 20 seconds or on a dry skillet for a few seconds per side until they become soft and pliable. Lay a tortilla flat on a clean work surface and spread about 2 tablespoons of the chipotle sauce in the center, leaving a 2-inch border around the edges. Next, add about 1/3 cup of the Spanish rice on top of the sauce. Drizzle 1-2 tablespoons of nacho cheese over the rice, followed by a dollop of sour cream (about 1 tablespoon). Sprinkle a generous pinch of tortilla strips over the sour cream, then add about 1/4 cup of the seasoned ground beef on top.
05 - To roll the quesarito, fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom, tucking in the sides as you go to create a secure burrito. Warm a clean skillet or griddle over medium heat. Once hot, sprinkle about 1/4 cup of the shredded Mexican cheese blend directly onto the skillet in a rectangle roughly the size of your burrito. Quickly place the rolled burrito seam-side down onto the melting cheese. Cook for about 2-3 minutes until the cheese becomes golden and crispy. Carefully flip the burrito and cook for another 2 minutes until the other side is lightly browned and the burrito is heated through.
06 - Transfer the finished quesarito to a plate and let it cool for just a minute before cutting it diagonally in half to showcase all the delicious layers inside. The cheese on the outside should create a crispy, flavorful crust that adds texture and holds everything together. Serve immediately while hot and gooey, with additional chipotle sauce on the side for dipping. Each bite should deliver a perfect balance of savory beef, fluffy rice, creamy sauce, and melty cheese - just like the fast-food favorite but even better because it's homemade!

# Notes:

01 - This homemade version of Taco Bell's popular quesarito combines a cheese-crusted burrito with seasoned beef, Spanish rice, and a creamy chipotle sauce.
02 - For the adobo paste, you can use the sauce from canned chipotle peppers in adobo, or blend the peppers with the sauce for extra heat.
03 - Make the components ahead of time for quick assembly - the beef mixture and rice can be refrigerated for up to 3 days, and the sauce keeps well for about a week.

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