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| Rio Grande Beef Burritos submitted by Karen Johnson |
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Description
Not your typical burritos. These burritos look more like enchiladas but taste amazing!! Make 2 batches because you'll wish you had more!
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Directions
Preheat oven to 450ºF. Grease a 9-inch square baking pan.
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil, and lime juice. Let stand while preparing peppers.
Heat 1 tablespoon oil in heavy medium skillet. Add onion and cook until it is beginning to brown, stirring frequently, about 6 minutes. Add chilies and red peppers and stir until heated through. Add cream, then 3/4 cup cheese and
stir until mixture thickens, about 1 minute. Add oregano. Season with salt
and pepper.
Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 2 minutes per side for rare. Transfer meat to work surface. Halve across width, then cut against grain into thin slices. Hold tortilla over gas burner on low until heated through, about 15 seconds per side. Place on work surface. Spoon 1/4 cup pepper mixture down center. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Bake uncovered until cheese melts, 5 to 10 minutes. Serves 4.
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Printable Version
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Ingredients
8 ounces flank steak
1 large garlic clove
1/4 teaspoon ground cumin
1 1/2 teaspoons olive oil
1 1/2 teaspoons lime juice
1 tablespoon olive oil
1 large onion, thinly sliced
2 green chilies, seeded, cut into thin strips
7 ounces roasted red peppers, in thin strips
1/2 cup heavy cream
3/4 cup grated Monterey Jack cheese
1/2 teaspoon dried oregano
1 tablespoon olive oil
Four 8-inch flour tortillas
1/2 cup grated Monterey Jack cheese
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