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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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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:
8 ounces skirt steaks or 8 ounces flank steaks |
1 large garlic clove, crushed |
1/4 teaspoon ground cumin |
2 1/2 tablespoons olive oil, divided |
1 1/2 teaspoons fresh lime juice |
1 large onion, thinly sliced |
2 fresh anaheim chilies, roasted, peeled, seeded, cut into thin strips or 2 canned whole green chilies, seeded, cut into thin strips |
1 (7 ounce) jar roasted red peppers, drained, cut into thin strips |
1/2 cup whipping cream (i used half and half) |
1 1/4 cups grated monterey jack cheese, divided |
1/2 teaspoon dried oregano, crumbled |
4 (8 inch) flour tortillas |
Directions:
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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