Southwestern Beef Burritos |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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We became acquainted with Mexican food after moving here from the Midwest. I got this recipe from my brother-in-law, who ran a Mexican restaurant. Ingredients:
2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes |
2 tablespoons canola oil |
2 large onions, chopped |
2 garlic cloves, minced |
1 can (15 ounces) enchilada sauce |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 to 2 cans (4 ounces each) chopped green chilies |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 cup cold water |
8 flour tortillas (10 inches) |
diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and/or guacamole, optional |
Directions:
1. In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
2. Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.
3. Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired. Yield: 8 servings.
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