Rio Grande Beef Burritos With Creamed Peppers

"These fajita-filled burritos are covered with a creamy and slightly spicy chile sauce. From a January 1987 issue of Bon Appetit in its "The Weekday Cook" section. The recipe can be doubled or tripled easily."
 
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Ready In:
55mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • Grease 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 medium skillet over medium-high heat.
  • Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
  • Add chiles and peppers and stir until until heated through.
  • Add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute.
  • Add oregano and season with salt and pepper.
  • Heat 1 tablespoon oil in large skillet over high heat.
  • Season steak with salt and pepper and cook until brown, about 1 1/2 minutes per side for very rare.
  • Transfer meat to work surface and halve across width, then cut against grain into thin slices.
  • Hold tortillas over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
  • Place on work surface and spoon 1/4 cup pepper mixture down center.
  • Top with 1/4 of meat and roll up tortilla, enclosing filling.
  • Arrange in baking pan, seam side down.
  • Repeat with remaining tortillas, 3/4 cup pepper mixture and meat.
  • Spoon remaining pepper mixture over tortillas and sprinkle with 1/2 cup cheese.
  • (Can be assembled 2 hours ahead. Cover with foil and refrigerate.).
  • Bake uncovered (covered if burritos were refrigerated) until cheese melts and burritos are warmed through, about 10 minutes.

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