Ingredients
- 4 Slices Godshall’s Angus Steak Bacon
- 1 Cup cooked rice, divided
- 2 Each 12” flour tortillas
- ⅓ Cup crumbled cotija, divided
Spicy Corn
- 1 Tablespoon vegetable oil
- ½ Cup red onion, diced
- 1 Cup fire roasted corn kernels
- 2 Tablespoons chipotles in adobo sauce, chopped
- ½ Teaspoon ground coriander
- ½ Teaspoon salt
- 2 Each scallions, sliced
Creamy Guacamole
- 1 Medium avocado, peeled, pitted and rough chopped
- 1 Tablespoon fresh lime juice
- 1Tablespoon cilantro, chopped
- 2 Tablespoons sour cream
- ¼ Teaspoon salt
Instructions
1. Preheat oven to 350℉.
2. Lay Godshall’s Angus Steak Bacon out on a wire or mesh rack lined sheet pan, bake for 15 minutes, remove and chop.
3. Make guacamole by combining all ingredients in a medium bowl and mashing together with a fork or sturdy whisk until smooth.
4. Make spicy corn, heat a large skillet over medium heat, add oil and onions, cook for 1-2 minutes until just softened. Add corn, chipotles in adobo, coriander, and salt, cook until heated though, about 3-5 minutes.
5. Turn off heat and stir in scallions.
6. To assemble burritos, lay tortillas out on sheet pans and warm in the oven for about 30 seconds, or until soft and flexible.
7. Spread half of the creamy guacamole over the center of each tortilla, top each with half of the rice, spicy corn, cotija cheese and Angus Steak Bacon.
8. Fold sides of tortilla over the center followed by the bottom and roll over keeping the seam on bottom, repeat with second tortilla and remaining ingredients.
