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Rio Grande Beef Burritos

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“From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.”

Ingredients Nutrition


  1. Preheat oven to 450°F.
  2. Grease 9-inch square baking pan.
  3. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
  4. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
  5. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
  6. Add chiles and peppers and stir until heated through.
  7. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
  8. Add oregano. Season with salt and pepper.
  9. Heat 1 tablespoon oil in heavy large skillet over high heat.
  10. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
  11. Transfer to work surface. Halve across width, then cut against grain into thin slices.
  12. Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
  13. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
  14. Spoon remaining pepper mixture over tortillas.
  15. Sprinkle with 1/2 cup cheese.
  16. Bake uncovered until cheese melts, 5 to 10 minutes.

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