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Rio Grande Beef Burritos with Roasted Peppers

  • 2servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces skirt or flank steak

  2. 1 large garlic clove, crushed

  3. 1/4 teaspoon ground cumin

  4. 2 1/2 tablespoons olive oil, divided

  5. 1 1/2 teaspoons fresh lime juice

  6. 1 large onion, thinly sliced

  7. 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips

  8. 1 (7-ounce) jar roasted red peppers, drained, cut into thin strips

  9. 1/2 cup whipping cream

  10. 1 1/4 cups grated Monterey Jack cheese, divided

  11. 1/2 teaspoon dried oregano, crumbled

  12. 4 (8-inch) flour tortillas

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450°F. 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.

  2. Heat 1 tablespoon oil in heavy 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 heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.

  3. Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.

  4. 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. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.

  5. Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.

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