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Shadow loves his latinas and Mexican food lol 🤣🤣🤣

Blur @blur_draws_art Shadow loves his latinas and Mexican food lol úú BURRITO BLASTS I remember the last time you made these! The perfect warm meal while on the go. I didn't make them for you. DIFFICULTY: SPEED: REP TIME: 15 minutes IN CTIVE TIME: 15 minutes C--- TIME: 30 minutes IELD: 6 servings DETARY NOTES: DF INGREDIENTS CILANTRO RICE 3 cups (710 ml) chicken stock 1 cup (74 tomato paste 2 cups ¼ cup Juice me chopped 1 teas, oon (4 gosher salt SKIRT STEAK 2 pourts (907kirt steak ml) canola 4 tablespoons oil, divi 3 tablespoc (21 g) finely ground coffee 2 tablespoons (16 g) chili powder 1 tablespoon (9 g) ground cumin 2 teaspoons (8 g) garlic powder 1 tablespoon (12 g) kosher salt 1 teaspoon (5 g) light brown sugar ½ teaspoon (1 g) ground black pepper ASSEMBLY PER SERVING 1 "Unlimited Potential" Tortilla (page 60) Cilantro rice 14 avocado, sliced ½ cup (151 g) steak ! NOTE: STEPS You may need less than 3 cups of liquid for your cooked rice. Make sure to follow your rice cooker's instructions for 2 cups of rice CILANTRO RICE Whisk together the chicken stock and tomato paste. Place the rice and chicken stock mixture in a rice cooker. Follow the instructions on the rice cooker to cook the rice. Transfer the cooked rice into a large nonmetal bowl. Mix the cilantro, lime juice, and salt with the rice. Set aside and keep warm until you are ready to assemble the burritos. SKIRT STEAK Cut the skirt steak into portions that will fit in a medium stainless steel pan. Combine 2 tablespoons (15 ml) of the canola oil and the ground coffee, chili powder, cumin, garlic powder, salt, light brown sugar, and black pepper in a large bowl. Place the skirt steak in the bowl and toss until completely covered in the spices and oil. Set aside and let rest for 15 minutes. Heat a stainless steel pan with 2 tablespoons (15 ml) of canola oil over high heat. Sear the steak to your desired temperature. Transfer to a plate and cover in aluminum foil. Allow the meat to rest for 10 minutes. Slice the meat against the grain to avoid the pieces being chewy. Finally, slice into cubes and set aside until you are ready to assemble the burritos. ASSEMBLY PER SERVING To assemble each burrito, wrap a tortilla in a damp paper towel and heat in the microwave for 15 seconds. Add a portion of rice and top with the avocado. Add the steak. Wrap together and serve. 4:22 PM - Oct 18, 2023 111K Views
Blur @blur_draws_art Shadow loves his latinas and Mexican food lol úú BURRITO BLASTS I remember the last time you made these! The perfect warm meal while on the go. I didn't make them for you. DIFFICULTY: SPEED: REP TIME: 15 minutes IN CTIVE TIME: 15 minutes C--- TIME: 30 minutes IELD: 6 servings DETARY NOTES: DF INGREDIENTS CILANTRO RICE 3 cups (710 ml) chicken stock 1 cup (74 tomato paste 2 cups ¼ cup Juice me chopped 1 teas, oon (4 gosher salt SKIRT STEAK 2 pourts (907kirt steak ml) canola 4 tablespoons oil, divi 3 tablespoc (21 g) finely ground coffee 2 tablespoons (16 g) chili powder 1 tablespoon (9 g) ground cumin 2 teaspoons (8 g) garlic powder 1 tablespoon (12 g) kosher salt 1 teaspoon (5 g) light brown sugar ½ teaspoon (1 g) ground black pepper ASSEMBLY PER SERVING 1 "Unlimited Potential" Tortilla (page 60) Cilantro rice 14 avocado, sliced ½ cup (151 g) steak ! NOTE: STEPS You may need less than 3 cups of liquid for your cooked rice. Make sure to follow your rice cooker's instructions for 2 cups of rice CILANTRO RICE Whisk together the chicken stock and tomato paste. Place the rice and chicken stock mixture in a rice cooker. Follow the instructions on the rice cooker to cook the rice. Transfer the cooked rice into a large nonmetal bowl. Mix the cilantro, lime juice, and salt with the rice. Set aside and keep warm until you are ready to assemble the burritos. SKIRT STEAK Cut the skirt steak into portions that will fit in a medium stainless steel pan. Combine 2 tablespoons (15 ml) of the canola oil and the ground coffee, chili powder, cumin, garlic powder, salt, light brown sugar, and black pepper in a large bowl. Place the skirt steak in the bowl and toss until completely covered in the spices and oil. Set aside and let rest for 15 minutes. Heat a stainless steel pan with 2 tablespoons (15 ml) of canola oil over high heat. Sear the steak to your desired temperature. Transfer to a plate and cover in aluminum foil. Allow the meat to rest for 10 minutes. Slice the meat against the grain to avoid the pieces being chewy. Finally, slice into cubes and set aside until you are ready to assemble the burritos. ASSEMBLY PER SERVING To assemble each burrito, wrap a tortilla in a damp paper towel and heat in the microwave for 15 seconds. Add a portion of rice and top with the avocado. Add the steak. Wrap together and serve. 4:22 PM - Oct 18, 2023 111K Views

Shadow Loves Latinas
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I just love Latinas, Sonic.

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Shadow Loves Latinas
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