I am totally obsessed with the tommy burrito from Steamrollers back in Vancouver and have been for years. Basically everything is steamed and its chicken and spanish rice rolled up in a spinach tortilla, topped with monterey jack cheese and garlic yogurt sauce and then drowning in a warm tomatillo sauce. It is SO good! I couldn’t find any copycat recipes online but I decided to try and wing it and see what happens. I’d never cooked with tomatillos before and it’s not a salsa verde that’s in this burrito but being a tiny bit adventurous worked out because the burrito turned out great and pretty damn close to exactly how the steamrollers one tastes! This recipe will make enough for 4 burritos.
tomatillo sauce: ~ 10 tomatillos (husked removed and rinsed) / 2 cloves garlic / 1/2 yellow onion / 3 cups vegetable broth / 1-2 jalapeños (with most or all of the seeds removed, depending on how much you like heat! I kept the seeds from half of 1 jalapeño) / 1 lime / (I wanted to use some chopped fresh cilantro but they were out at the shop. I’m sure cilantro wouldn’t hurt!) / salt and pepper to taste
spanish rice: 2 cups long grain white rice / 2 cups crushed tomatoes / 2 cups chicken broth / 1/4 yellow onion / 2 cloves garlic / a few pinches of ground cumin / 2 bay leaves / avocado oil
~ 4 cups shredded cooked chicken (I just bought a rotisserie chicken because it was cheaper aaand because i’m kinda lazy) / 4 large spinach tortillas / ~ 1 cup plain fat-free yogurt / 3 cloves of garlic / grated monterey jack cheese
The rice takes the longest so start with that. Finely chop the onion and mince the garlic and toss into a large pot over medium-high heat along with a few splashes of avocado oil, the cumin and the rice. Stir around a bit and then add in the chicken broth, the crushed tomatoes and the bay leaves. Bring to a boil and then cover and turn the heat down and let it simmer until cooked. I still have trouble cooking rice without a rice cooker (Asian problems) and learned the hard way to not keep taking the cover off and fiddling about with the rice. Just keep the lid on and let it do its thing.
In the meantime, make the tomatillo sauce. Roughly chop up the onion and the (mostly) de-seeded jalapeños. And if you wear contact lenses like me, make sure you wear gloves for the jalapeños or else you’ll end up burning your eyeballs later on! Toss the onion, jalapeños, the whole tomatillos and garlic cloves into a large saucepan and add in the lime juice and vegetable broth. Bring to a boil and let it all simmer until the tomatillos are soft. Then, using a hand blender, puree the whole thing until smooth and season with salt and pepper if you want.
Then just mix up the garlic yogurt sauce by pressing the garlic cloves through a garlic press into the yogurt and mixing together with a bit of salt.
Now just heat up the chicken and tortillas in the microwave and get rolling. In the middle of each tortilla, put some of the chicken and the rice and roll up and turn over. Top with some of the yogurt sauce and the cheese and then ladle over the tomatillo sauce.
I’m really happy with how this turned out! I was pretty weary of how the tomatillo sauce would work out but it was really good. Not too shabby for total guesswork. Now we are both super full and have yummy leftovers for tomorrow!