Ingredients
- 1 EA Flour burrito tortilla, large
- 1 Tbsp Avocado Salsa Verde
- 2.5 oz Fajita steak, beef, marinated, grilled
- 2 oz Chorizo pork, ground, cooked
- 2.5 oz Pub steak fries
- 3 oz Traditional Guacamole
- 2 oz Roasted Poblano Pico de Gallo Guacamole
- 4 oz Chipotle Queso Blanco
- 2 oz Avocado Salsa Verde
- 1/2 EA Avocados From Mexico, fresh, sliced
- 2 oz Roasted Poblano Pico de Gallo Salsa
- Avocado Salsa Verde
- 1 EA Avocados From Mexico, stage 4, mashed
- 2 EA Salsa verde, 7oz, prepared
- 1 EA Jalapeño, fresh, roasted, chopped
- 2 Tbsp Lime juice, fresh
- 2 Tbsp Cilantro, fresh, chopped
- Chipotle Queso Blanco
- 30 oz Queso blanco cheese sauce, prepared
- 1 oz Chipotle Cholula sauce, prepared
- 2 EA Adobo Chipotle pepper, prepared
- Roasted Poblano Pico de Gallo
- 4 oz Roma tomatoes, roasted, diced small
- 3.5 oz Poblano pepper, roasted, chopped
- 2.5 oz Yellow onion, diced small
- 1 oz Jalapeño peppers, minced
- 2 Tbsp Lime juice
- 1/4 tsp Kosher salt
- 2 Tbsp Cilantro, fresh, chopped fine
- Traditional Guacamole
- 4 EA Avocados From Mexico, whole, fresh
- 2 Tbsp Lime juice
- 1/2 tsp Kosher salt
- 2 Tbsp White onion, chopped fine
- 1 1/2 Tbsp Jalapeño pepper, fresh, chopped
- 2 Tbsp Cilantro, chopped fine
Instructions
- Traditional Guacamole
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart. Remove pit from avocado and scoop the pulp into a large bowl.
- Gently fold in onions, jalapeño peppers, and cilantro and transfer to a clean serving dish.
- Garnish guacamole with cilantro or favorite topping and serve as needed.
- Roasted Poblano Pico de Gallo
- Place all ingredients into a mixing bowl and gently fold together.
- Place in container with lid and refrigerate until needed for up to 24 hours. Serve as needed.
- Chipotle Queso Blanco
- Place all ingredients into a food processor and process until smooth.
- Remove from food processor and place in a container. Heat and use as needed.
- Avocado Salsa Verde
- Place all ingredients into a blender and blend until smooth.
- Remove from blender, transfer to a squeeze bottle, and refrigerate until needed.
- Kitchen Sink Burrito
- Place flour tortilla onto a flat work surface.
- Drizzle avocado salsa verde over entire flour tortilla.
- Fill tortilla with fajita steak, chorizo, pub fries, guacamole, and poblano pico de gallo.
- Fold in both ends of the tortilla and tightly roll to form burrito.
- Place filled burrito onto a pre-heated flat top and sear until golden brown on both sides.
- Place a pre-heated cast iron skillet onto a charger plate and place the burrito into the center of the skillet.
- Cover burrito with chipotle queso, avocado salsa verde, sliced avocado and poblano pico de gallo. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
