Rio Grande Beef Burritos With Creamed Peppers
- Ready In:
- 55mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
- 8 ounces skirt steaks or 8 ounces flank steaks
- 1 large garlic clove, crushed
- 1⁄4 teaspoon cumin
- 1 1⁄2 teaspoons olive oil
- 1 1⁄2 teaspoons fresh lime juice
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 anaheim chilies, roasted, peeled, seeded and cut into thin strips
- 1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
- 1⁄2 cup whipping cream
- 3⁄4 cup grated monterey jack cheese
- 1⁄2 teaspoon oregano, crumbled
- salt & freshly ground black pepper
- 1 tablespoon olive oil
- 4 (8 inch) flour tortillas (I prefer corn) or (8 inch) corn tortillas (I prefer corn)
- 1⁄2 cup grated monterey jack cheese
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas