For the chipotle steak: Add some olive oil to a large saucepan
and fry the onions
slowly until soft. Add the cumin
and cinnamon and fry for about 1 minute. Add 1 cup water, the steak, chipotles and oregano and sprinkle with salt and black pepper. Give the whole thing a good stir.
Bring the mixture to a boil and cook on a simmer
for about 2 hours, checking that there's enough cooking liquid. Right at the end of cooking, stir in the dark chocolate.
For assembling: Toast the tortillas in a large frying pan
until slightly brown but not crispy (they still need to be pliable for wrapping). Add some Monterey Jack cheese
as they're toasting to get it melting.
One by one add the rice, beans, steak, cilantro, Guacamole, Habanero Hot Sauce, Tomato Salsa, lettuce and sour cream to each burrito
, adding as much or as little as you prefer. Wrap up your burrito, and enjoy!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.