Ingredients for Rio Grande Beef Burritos
- Skirt Steaks
- Garlic Clove
- Ground Cumin
- Olive Oil
- Fresh Lime Juice
- 1 medium onion, chopped
- Anaheim Chilies
- Roasted Red Peppers
- Whipping Cream
- Monterey Jack Cheese
- Dried Oregano
- Flour Tortillas
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How to Make Rio Grande Beef Burritos
- Preheat oven to 450°F (232°C). Grease a 9x9 inch baking pan.
- Rub both sides of the flank steak with minced garlic and cumin. Drizzle with 1 1/2 tablespoons olive oil and lime juice. Let stand while preparing the pepper mixture.
- Heat 1 tablespoon olive oil in a heavy medium skillet over medium-high heat. Add chopped onion and cook until beginning to brown, stirring frequently (about 6 minutes).
- Add green chiles and bell pepper to the skillet and stir until heated through.
- Stir in heavy cream, half-and-half, and 3/4 cup of the shredded cheddar cheese. Cook until the mixture thickens (about 1 minute).
- Add oregano, salt, and pepper to taste.
- Heat the remaining 1 tablespoon olive oil in a large skillet over high heat. Season the steak with salt and pepper.
- Sear the steak for 1 1/2 minutes per side for medium-rare (adjust cooking time for desired doneness).
- Transfer the steak to a cutting board, let rest for 5 minutes, then halve across the width and slice thinly against the grain.
- Heat each tortilla for about 15 seconds per side over a gas burner on low or on a low-heat electric burner until warm and pliable.
- Place a warmed tortilla on a work surface. Spoon 1/4 cup of the pepper mixture down the center of the tortilla.
- Top with 1/4 of the sliced steak.
- Roll up the tortilla tightly, enclosing the filling. Place seam-side down in the prepared baking pan.
- Repeat steps 10-12 with the remaining tortillas, pepper mixture, and steak.
- Spoon the remaining pepper mixture over the burritos.
- Sprinkle with the remaining 1/2 cup of cheddar cheese.
- Bake uncovered until the cheese is melted and bubbly (5-10 minutes).
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
32g
Fat
178g
Carbs
25g
