Best Western Food Recipes: Rio Grande Beef Burritos

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Servings: 2
8 ounces skirt steaks or 8 ounces flank steaks
1 large garlic clove, crushed
1/4 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
1 1/2 teaspoons fresh lime juice
1 large onion, thinly sliced
2 fresh anaheim chilies, roasted, peeled, seeded, cut into thin strips or 2 canned whole green chilies, seeded, cut into thin strips
1 (7 ounce) jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream (i used half and half)
1 1/4 cups grated monterey jack cheese, divided
1/2 teaspoon dried oregano, crumbled
4 (8 inch) flour tortillas

1 preheat oven to 450°f.
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 heavy 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 heated through.
7 add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
8 add oregano. season with salt and pepper.
9 heat 1 tablespoon oil in heavy large skillet over high heat.
10 season steak with salt and pepper. cook until brown, about 1 1/2 minutes per side for very rare.
11 transfer to work surface. halve across width, then cut against grain into thin slices.
12 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.
13 arrange in baking pan, seam side down. repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
14 spoon remaining pepper mixture over tortillas.
15 sprinkle with 1/2 cup cheese.
16 bake uncovered until cheese melts, 5 to 10 minutes.

Best Western Food Recipes