Rio Grande Beef Burritos With Creamed Peppers |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 2 |
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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. 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 4 (8 inch) corn tortillas (i prefer corn) |
1/2 cup grated monterey jack cheese |
Directions:
1. Preheat oven to 450 degrees.
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 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 until heated through.
7. Add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute.
8. Add oregano and season with salt and pepper.
9. Heat 1 tablespoon oil in large skillet over high heat.
10. Season steak with salt and pepper and cook until brown, about 1 1/2 minutes per side for very rare.
11. Transfer meat to work surface and halve across width, then cut against grain into thin slices.
12. Hold tortillas over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
13. Place on work surface and spoon 1/4 cup pepper mixture down center.
14. Top with 1/4 of meat and roll up tortilla, enclosing filling.
15. Arrange in baking pan, seam side down.
16. Repeat with remaining tortillas, 3/4 cup pepper mixture and meat.
17. Spoon remaining pepper mixture over tortillas and sprinkle with 1/2 cup cheese.
18. (Can be assembled 2 hours ahead. Cover with foil and refrigerate.).
19. Bake uncovered (covered if burritos were refrigerated) until cheese melts and burritos are warmed through, about 10 minutes.
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