Monday, August 27, 2012

Tri Tip Burrito Bowls

 
I'm obsessed with the restaurant Chipotle. We finally got one in our town. I used to drive 30 minutes to eat at one and then the family would argue over whether to eat at a popular burger joint or the Chipotle. So about a year ago I devised a way to make it at home. It's not completely the same but I get my fix. The rice is pretty dead on. It just depends on whether I make home made salsa. Tonight we don't have any of my salsa. There is a riot in the house over it. The 1/2 cup of store bought salsa left in the frig wont suffice. I also didn't make guacamole and only chunked up the avocado. But hey, it was a busy day. Dinner was amazing regardless. Every bowl was empty. I covered how to make the tri tip a week ago. It is too easy.You will be making it for tacos all winter, throwing it over cornbread, or just putting over a french roll. The rice is great alone as a side dish but once you have it in a burrito bowl, you may never go back. When I tell The Fireman we are having Burrito Bowls, I am a gold! Not that I am not anyways.  
First start by making the Rotel Tri Tip. You should put this in the crock pot by noon  
Rotel Tri Tip
1 tri tip (no tri tip? then use a pot roast)
1 can rotel
santa maria seasoning or garlic salt and pepper
1 TB vegetable oil/canola oil

heat oil on medium high in a cast iron pan
season roast with seasoning and pepper
Season it good
Brown all sides of the meat
I love Rotel. Feel free Rotel to show me some love
stick the rotel in a blender and puree
Make sure you get all sides brown
This is like salsa now
brown even the sides
Into the hot tub...er..I mean crock pot
Cover with the rotel
Cook on high for a good three hours if it is a tri tip, maybe four if it is a pot roast. A for should be able to pull the meat apart.
I started it at 12:27 and knew it would be ready for an early sandwich around 4.
The pups agree!! These are my Boxer pups Lucy and Louie!
This is what you get!






Take out and shred with  two forks
Put meat back in Crock Pot with all the juices. This will keep it moist plus I dish some of the juices up with the meat. So yummy! Thirty Minutes before serving start the rice.
Cilantro Lime Rice
2 cups rinsed basmati or jasmine rice
3 cups water
1/4 cup cilantro minced
1 lime juiced (unless juicy then use half)
2 TB butter I am using Jasmine rice. It needs to be rinsed. Put it in a strainer and rince under cold water until the water runs clear. Otherwise it will be too sticky. Dump into the rice cooker
Add water
And butter. I just sliced it. You could melt it, but why bother, you are going to toss it all later.
Click Cook. It is that simple. Even I cant mess this up.
Once it is cooked, Squeeze the lime over the hot rice
And add the chopped cilantro. We love cilantro in this house. I find that you either love it or hate it. Toss all together

Add Rice first to a bowl. Be generous  
Then Add Black Beans. You could do pinto beans
Then add meat and add some of the yummy liquid.

  Garnish with cheese, salsa, and avocado! It's best when you stir it all up!
 

0 comments:

Related Posts with Thumbnails