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How to Make a Quesarito

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Ingredients

Scale
  • Taco Meat-
  •  1 1/3lbs lean ground chuck
  • 1 ½ tablespoons masa corn flour
  • 4 ½ teaspoons chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoning salt
  • ½ teaspoon paprika
  • ¼ teaspoon cumin
  • ½ teaspoon garlic salt
  • ¼ teaspoon sugar
  • 1 teaspoon instant minced onion
  • ½ teaspoon beef bouillon
  • Cilantro-lime Rice-
  • ½ tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon cumin
  • Chipotle Sauce-
  • ¼ cup mayonnaise
  • 2 teaspoons minced jalapenos (from a jar)
  • 2 teaspoons juice from jalapeno jar
  • ¾ teaspoon sugar
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon garlic powder
  • 1 pinch of salt
  • Other-
  • 8 burrito-sized flour tortillas
  • 2 cups shredded Mexican cheese blend
  • Sour cream
  • Cooking spray

Instructions

  1. In a small bowl combine mayonnaise, minced jalapenos, jalapeno juice, ¾ teaspoon sugar, ½ teaspoon paprika, ½ teaspoon cumin, 1/8 teaspoon cayenne pepper, 1/8 teaspoon garlic powder and a pinch of salt. Mix until well combined and set aside.
  2. In a small bowl combine masa corn flour, chili powder, onion powder, ½ teaspoon garlic powder, seasoning salt, ½ teaspoon paprika, ¼ teaspoon cumin, garlic salt, ¼ teaspoon sugar, minced onion and beef bouillon. Mix well and set aside.
  3. Heat a large skillet over medium-high heat. Crumble the ground chuck into the skillet and cook while breaking the meat up into chunks with a spatula until browned. Drain off any excess grease. Add 3/4-1 cup of water and the taco seasoning to the ground beef. Mix well and simmer on medium-low heat for 20 minutes. Simmer until almost all of the moisture has cooked away.
  4. Melt the butter in a medium saucepan. Add the rice and cook while stirring for 1-2 minutes. Add the chicken broth, salt, pepper, zest and lime juice, cilantro and ¼ teaspoon cumin. Bring to a boil. Reduce heat, cover and cook for about 15-16 minutes.  Remove from heat and allow the rice to sit covered for an additional 10 minutes.
  5. Lay out a sheet of paper towel onto a microwave safe plate. Add one tortilla on top of the paper towel. Add a thin layer of cheese

Find it online: https://blogchef.net/how-to-make-a-quesarito/