Cinco de Mayo celebrates the Mexicans’ underdog victory over the French in the 1862 Battle of Puebla, but all Americans tend to recognize it…because who can pass up a commercialized holiday whose theme is tequila shots and an excuse to chow on Mexican entrees. As our gracious interviewee last week, Rittz took things a step further by sharing with TSS the burrito he cooked up after his Revival Tour.
And now, we’ll share with you, beloved and potentially white girl-wasted reader, the Strange Music man’s burrito recipe.
- Skirt steak
- Steak marinade:
- 3 tbsp. Italian dressing
– 1 tbsp. worcestershire
– 1 tsp. soy sauce
– 2 finely chopped chipotle peppers
– 3 cloves of garlic smashed
– 1 tbsp. Dijon mustard
– 2 heaping tbsp. of brown sugar
- Steak rub:
- 2 tbsp. ancho chili powder
– 1 tsp. chipotle chili powder
– 1 tsp. cumin
– 1 tsp. coriander
– 1 tsp. garlic powder
– 1/2 tsp. dry mustard
– 1 tbsp. brown sugar
- 1 red onion sliced into rings large enough to grill
– 2 red bell peppers cut large enough to grill
– Canola oil
- Pico de gallo:
- 3 diced tomatoes
– 1/2 red onion finely diced
– 2 jalapeño peppers finely dice
– 1/2 can of black beans drained
– 1 tbsp. of finely chopped cilantro
– 2 tbsp. of red wine vinegar
– 1 tbsp. honey
– Salt and pepper
- Shredded lettuce
– Grated Monterey jack cheese
– Sour cream
– 2 tbsp. chipotle purée
– Large flour tortillas
Now let Rittz explain how to make his killer burrito, taken from our interview when we spoke with him last month.
You know what’s crazy, man? I start plotting on what meal I want to cook when I get home. I love to cook.
The Revival tour I got really obsessed with making the perfect burrito. It’s ridiculous. I wanted to figure out how to make it. I’m plotting how I’m going to stack it, marinate the meat, what I’m going to do to each thing.
I didn’t master it, but I took skirt steak and put it in a rub that I made. To make the rub I take a lot of different chili peppers, like dried chilis, and put them together with garlic and onion powder, with a lot of different chili peppers–ancho, chipotle. Put some brown sugar in there and mix it all up with that and take Italian dressing, some chipotle pureé, and more brown sugar, Worcester, vinegar, garlic and let the steak marinate for anywhere from a hour to a day. Make your Pico de gallo by combining all the ingredients in a bowl, coating it with salt and pepper and then letting it sit for at least 30 minutes.
The perfect burrito has got to hit all of the taste buds. It has to be salty, sweet, all of that. I took the skirt steak after it was all marinated, dabbed it with paper towels to lose the extra marinade, drizzled canola oil on it, then seasoned both sides with salt and pepper–but only one side with the steak rub–chopped it all up and threw it in there. After that, it’s how you stack it. You can’t make it all sloppy. You’ve got to stack that shit up perfectly like it’s from a restaurant.
So take that perfect marinated skirt steak–it’s sweet and spicy–and then grill it–four minutes rub side down, then another three for the other side so it’s medium-rare. After, take the tortilla and heat it up. If I were to use rice, I’d take the rice first and a little bit of steak and cheese, so the cheese melts over the hot steak because you don’t want to be biting into shit where it’s cold-ass cheese.
On top of that, if you’re going to make a fajita burrito, take red peppers–pickled to make a nice, tangy red pepper–and put them on top with some roasted jalapeños. Take that, chili peppers on the top of that, then room-temperature sour cream, so it’s kind of runny. Stir ground chipotle pepper into your sour cream if you want chipotle sour cream. Then, make sure it’s spread evenly. Then add lettuce and some pico de gallo, roll it up, get some green tomatillo salsa on the side and that’s the best motherfucking burrito.
Previously — TSS Presents Smoking Sessions With Rittz