Mexican recipes
Beef steak burritos
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30 min
Serves 6
Mexican
Ingredients
- For the beef mixture For the beef mixture
- 1 lb sirloin steak (finely diced or ground) 455 g sirloin steak (finely diced or ground)
- 1 tbsp vegetable oil 15 ml vegetable oil
- 1 (16 oz) can pinto or red kidney beans 1 (16 oz) can pinto or red kidney beans
- 1 cup peeled and chopped tomatoes 240 ml peeled and chopped tomatoes
- 1 cup finely chopped onions 240 ml finely chopped onions
- 2 tbsp Worcestershire sauce 30 ml Worcestershire sauce
- For the chili mixture For the chili mixture
- 1/2 cup finely chopped onions 120 ml finely chopped onions
- 1 clove garlic (minced) 1 clove garlic (minced)
- 1/2–1 cup fresh green chilies (chopped) 120–240 ml fresh green chilies (chopped)
- 1/2 tsp cumin 2.5 ml cumin
- 1/2 tsp oregano 2.5 ml oregano
- 1 tbsp paprika 15 ml paprika
- 1 cup peeled and chopped tomatoes 240 ml peeled and chopped tomatoes
- 1 tsp corn starch dissolved in 2-3 Tbsp water 4.9 ml corn starch dissolved in 2-3 Tbsp water
- Salt to taste Salt to taste
- For the burritos assembly For the burritos assembly
- 6 flour tortillas 6 flour tortillas
- 2 cup mild cheddar or Monterey Jack cheese (shredded) 480 ml mild cheddar or Monterey Jack cheese (shredded)
- For garnishing For garnishing
- 1 cup peeled and chopped tomatoes 240 ml peeled and chopped tomatoes
- 1 1/2 cup shredded lettuce 360 ml shredded lettuce
- 1 1/2 cup finely chopped onion 360 ml finely chopped onion
Method
Prepare the beef mixture
In a large saucepan over medium to high heat add the vegetable oil and brown the steak. Add the beans, 1 cup of tomatoes, 1 cup of onion and Worcestershire sauce and cook over medium heat, stirring occasionally, for 10 minutes.
Prepare the chili mixture (while the beef mixture is cooking)
In a small saucepan over medium heat add the chilies, onion, garlic, cumin, oregano and paprika and cook stirting constantly until the onions are soft. Add the tomatoes and corn starch and stir well. Bring to a boil, reduce heat and simmer for 5 minutes. Taste and season with salt, to taste.
Assemble the burritos
Preheat oven to 400 F.
Place a tortilla on a plate and spoon 1/6th of the beef mixture along the center. Fold the tortilla like an envelope and place it in a lightly greased baking dish, seam down. Repeat the procedure for the remaining 5 tortillas, placing each one next to the other on the baking dish. Top with the cooked chili mixture and the cheese.
Bake in the oven for 8 to 10 minutes, until the cheese melts and turns slightly brown.
Serve with the chopped tomatoes, lettuce, onion and sour cream.
In a large saucepan over medium to high heat add the vegetable oil and brown the steak. Add the beans, 1 cup of tomatoes, 1 cup of onion and Worcestershire sauce and cook over medium heat, stirring occasionally, for 10 minutes.
Prepare the chili mixture (while the beef mixture is cooking)
In a small saucepan over medium heat add the chilies, onion, garlic, cumin, oregano and paprika and cook stirting constantly until the onions are soft. Add the tomatoes and corn starch and stir well. Bring to a boil, reduce heat and simmer for 5 minutes. Taste and season with salt, to taste.
Assemble the burritos
Preheat oven to 400 F.
Place a tortilla on a plate and spoon 1/6th of the beef mixture along the center. Fold the tortilla like an envelope and place it in a lightly greased baking dish, seam down. Repeat the procedure for the remaining 5 tortillas, placing each one next to the other on the baking dish. Top with the cooked chili mixture and the cheese.
Bake in the oven for 8 to 10 minutes, until the cheese melts and turns slightly brown.
Serve with the chopped tomatoes, lettuce, onion and sour cream.
Cook's notes
You can adjust how hot the burritos will be by altering the amount of green chilies used. You can also substitute the chili sauce with your favorite tomato or tomatillo based sauce.
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