started as a copy of something i had at Wahoo's Fish Tacos ( https://www.wahoos.com/southern-california/ ) in Huntington Beach, and morphed into something a bit different.
main dish
2 cans seasoned black beans
2 cans whole kernel corn
1 bottle teriyaki sauce
1 handful cilantro
1 package green onions
beef as the meat (ignore if using chicken)
2 lbs Beef (I used an inexpensive roast, ut stew meat, steak.... should all work)
Chicken as the meat (ignore if using beef)
4 boneless skinless chicken breasts
creama sauce
0.50 cup sour cream
2 tbsp vinegar (rice wine vinegar will work, i used white vinegar0
1 tbsp splenda
1.50 tbsp soy sauce
2 tsp garlic powder
1 pinch dried ginger (mccormic spice type) - more or less to taste
Chicken as the meat
1de-fat boneless skinless chicken breasts
2put chicken breasts in instant pot with bottle of garlic teriyaki
3cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes. Quick release pressure per manufacturers instructions.
Beef or steak as the meat
5de-fat and cut meat into 1" long (1/4" wide) pieces
6add meat and 1/2 bottle of soy sauce to instant pot.
7Cook beef on high pressure for 10-15 minutes, release pressure naturally for 5-10 minutes, then (per manufacturers instructions) quick release pressure
prep
8heat beans and corn either in small pots on the stovetop, or separate containers in the microwave
9finely chop green onions and pace in a separate container (chill while everything else is being prepped)
Crema prep
10place all crema sauce ingredients in a mixing bowl and mix until it had a consistent texture and all ingredients are well mixed in. chill while meat cooks.
serving
11I prefer to serve family style. That being said, the mixture should be about 1 part rice to 1 part (combined) rice, corn, and meat, with some green onion and cilantro for flavor (to taste) - place the mixture on a large tortilla with 1-2 tsp of crema evenly spread across the tortilla. fold/roll into a burrito and serve.
Ingredients
main dish
2 cans seasoned black beans
2 cans whole kernel corn
1 bottle teriyaki sauce
1 handful cilantro
1 package green onions
beef as the meat (ignore if using chicken)
2 lbs Beef (I used an inexpensive roast, ut stew meat, steak.... should all work)
Chicken as the meat (ignore if using beef)
4 boneless skinless chicken breasts
creama sauce
0.50 cup sour cream
2 tbsp vinegar (rice wine vinegar will work, i used white vinegar0
1 tbsp splenda
1.50 tbsp soy sauce
2 tsp garlic powder
1 pinch dried ginger (mccormic spice type) - more or less to taste
Directions
Chicken as the meat
1de-fat boneless skinless chicken breasts
2put chicken breasts in instant pot with bottle of garlic teriyaki
3cook on high pressure for 20 minutes, then allow natural pressure release for 10 minutes. Quick release pressure per manufacturers instructions.
Beef or steak as the meat
5de-fat and cut meat into 1" long (1/4" wide) pieces
6add meat and 1/2 bottle of soy sauce to instant pot.
7Cook beef on high pressure for 10-15 minutes, release pressure naturally for 5-10 minutes, then (per manufacturers instructions) quick release pressure
prep
8heat beans and corn either in small pots on the stovetop, or separate containers in the microwave
9finely chop green onions and pace in a separate container (chill while everything else is being prepped)
Crema prep
10place all crema sauce ingredients in a mixing bowl and mix until it had a consistent texture and all ingredients are well mixed in. chill while meat cooks.
serving
11I prefer to serve family style. That being said, the mixture should be about 1 part rice to 1 part (combined) rice, corn, and meat, with some green onion and cilantro for flavor (to taste) - place the mixture on a large tortilla with 1-2 tsp of crema evenly spread across the tortilla. fold/roll into a burrito and serve.
Maui-Steak (or Chicken) Burritos
