I enjoy taking a popular food at a restaurant and making it better. Real grilled stuffed burritos are much better when made at home on a real grill. This is a fun recipe and takes a little organization to be successful but the reward is definitely worth the work put in. When you start with fresh ingredients you will be surprised at how much better they turn out than at your local Taco place. This is one of my first direct grill recipes on the Char-Griller Akorn and was quite excited at how it got up to high temps and stayed there. The Akorn has really turned out to be quite the versatile grill/smoker and I am very pleased with my purchase.
Mexican Fire Rice ingredients:
(1) cup valencia rice
1 tablespoon olive oil
1 can of Rotel (I use the HOT but you can use the mild if you like things less spicy)
1 tablespoon of chili powder
1 teaspoon ground cumin
1/2 teaspoon seasoned salt
I start by preheating the olive oil in a nonstick pan. Then take your rice and toast it till you have some of the grains a light brown. This will take about 4-5 minutes on medium high heat. While you get the rice going I start my fire in the Akorn. I use a full chimney starter of lump charcoal. Once you get the charcoal lit I put it into the firebox of the Akorn with a hand full of unlit lump charcoal. I open both vents all the way to get the temperature up to about 400-450 degrees. Once you reach that temp I close down the vents both top and bottom to a setting of one and make sure the dome lid is closed. this will allow the cooking grate to get nice a hot for your direct grill.
I then take the remaining ingredients and add to the pan and bring to a boil. Once you have the mixture boiling reduce the heat to simmer and cover. It will take about 10 minutes for the rice to be done. I take about one serving and reserve it for using in the grilled stuffed burritos.
Grilled Stuffed Burrito ingredients:
1lb chicken breast cutlets
5 large jalapeños
1 bunch of cilantro
1 jar of red enchilada sauce
2 cups of shredded mexican blend cheese
1 package of large flour tortillas
Start by direct grilling the jalapeños 3 minutes per side or until the outside becomes charred. After grilling take the peppers and put them in a plastic bag let them sit about 3 minutes. This will make it very easy to remove the seeds and skin. I take the grilled seeded peppers and give them a rough chop and place on a cutting board for burrito assembly.
On this particular recipe I used a store bought fajita marinade and let the chicken marinade over night in a plastic bag. You could use my fajita rub recipe that is on my archived blog post. I direct grill the chicken allowing it to get a bit crispy and brown on both sides. Once you have completed grilling the chicken slice it into thin strips for the burritos.
Next it is time to assemble the burritos. I like to get all my ingredients organized to make it easier to assemble. I like to assemble all the burritos prior to grilling. Then you can grill each burrito and not have to worry about the assembly process while grilling.
Assemble the burritos by taking a portion of each the peppers, Mexican Fire Rice, chicken, cilantro, tomatoes, enchilada sauce and cheese. Then take the ends of the tortilla and tuck to the center and roll. This will create a nice tight burrito ready to be grilled. At this point you could add refried beans or black beans if you would like. Next take your burritos and place them on the grill over direct heat for about 1-2 minutes per side or until you get a nice char on the flour tortillas. Put them on a platter to serve with a side of the Mexican Fire rice and some chips and salsa. This is a fun recipe and tastes great it makes for a fun grilling adventure. Enjoy!