BURRITO BOWL

Ingredients

For the Chicken

  • 2 lb (907g) boneless skinless chicken thighs

  • 1 can (7 oz / ~200g) chipotles in adobo

  • 1 cup (16g) cilantro

  • 8 cloves (24g) garlic

  • ½ large white onion

  • 2 tbsp (30ml) olive oil

  • 1 tbsp (9g) onion powder

  • 1 tbsp (9g) garlic powder

  • 1 tbsp (12g) adobo

  • 1 tbsp (3g) oregano

  • 2 tsp (5g) chili powder

  • 1½ tsp (9g) salt

  • ½ tsp (1g) ground cumin

  • 1 lime, juiced

For the Steak

  • 400g (14 oz) skirt steak

  • 4 cloves (12g) garlic

  • 2 tbsp (30ml) olive oil

  • 60g (¼ cup) chipotles in adobo

For the Black Beans

  • 2 yellow onions, diced

  • 7 cloves (21g) garlic, minced

  • 3 chipotle chiles in adobo

  • 1 tsp (1g) oregano

  • 1 tsp (2g) cumin

  • 4 bay leaves

  • 3 tsp (18g) salt

  • 1 tsp (2g) black pepper

  • 1 tbsp (15ml) lime juice

For the Brown Rice

  • 6 cups (1.2kg) rice

  • 4½ cups (1.06L) water

  • 6 tbsp (85g) butter

  • 6 tsp (36g) salt

  • 1 cup (16g) cilantro

  • 1 lime, juiced

For the Guacamole

  • 5 avocados

  • ¼ cup (40g) red onion

  • 3 tbsp (45g) jalapeños

  • ⅓ cup (5g) cilantro

  • 1 lime, juiced

For the Salsa

  • 16 tomatillos

  • 6 cloves (18g) garlic, lightly crushed, not peeled

  • 3 tbsp (18g) ground New Mexico chiles

  • 2 tsp (4g) ground cumin

  • 1 tbsp (15ml) lime juice

  • 1 tsp (2g) lime zest

  • 1 tsp (6g) salt

  • ½ tsp (1g) black pepper

  • 2 tbsp (30ml) Chipotle Tabasco sauce

For the Corn Salsa

  • 3 bags (36 oz / 1,020g) frozen corn

  • ⅔ cup (100g) jalapeños

  • 1 cup (150g) red onion

  • 1 lime, juiced

  • 1 tbsp (18g) salt

  • 2 tbsp (28g) butter

Method

  1. Marinate the Chicken – Add all chicken ingredients to a blender or food processor and blend until smooth. Coat the chicken thoroughly and marinate for at least 1 hour or overnight.

  2. Marinate the Steak – Blend the chipotles in adobo, garlic, and olive oil until smooth. Coat the steak evenly and marinate for at least 1 hour or overnight.

  3. Cook the Black Beans – Sauté the diced onions until softened. Add the garlic and cook until fragrant. Add the remaining bean ingredients, cover with water, bring to a boil, then reduce to a simmer and cook for 1½–2 hours. Remove the bay leaves and chipotle chiles, then stir in the lime juice.

  4. Cook the Rice – Add the water, butter, and salt to a pot and bring to a boil. Stir in the rice, cover, and reduce to a simmer. Cook until the liquid is absorbed. Fluff, then mix in the cilantro and lime juice.

  5. Cook the Chicken – Cook the marinated chicken over medium-high heat on a grill, griddle, or pan until fully cooked. Chop into small pieces.

  6. Cook the Steak – Cook the marinated steak over high heat until desired doneness, then chop into small pieces.

  7. Prepare the Sides – Prepare the guacamole, salsa, and corn salsa using their respective methods.

  8. Assemble – Build the bowl with brown rice, black beans, chicken, steak, guacamole, salsa, and corn salsa.

Additional Notes

I didn’t add sour cream, but I used store-bought sour cream. I thought about making sour cream from scratch, but let’s not get too crazy. I also used Monterey Jack cheese, which I grated myself.

I feel like the chicken and steak needed to be cut into smaller pieces. I also feel like I needed to cut the steak after cooking it.

For all of the parts, I added my opinion on them in their respective videos, so if you have questions about those, go to their respective pages and check out the additional notes.

As I stated in the video, this could use some improvement with the cooking and cutting of the protein, but it was still so good.