Burrito de La Calle

Name: Burrito de La Calle
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 710 milliliters drained and warmed canned pinto beans; 3 Tbsps chopped cilantro; 4 larges (13 in.) flour tortillas, warmed; 1 Tbsp minced garlic; 1 Tbsp minced jalapeño; 4 servings MARINADE; 1 teaspoons kosher salt; 2 teaspoons kosher salt; 1 Tbsp fresh lime juice; 3 Tbsps fresh lime juice; 118 milliliters minced red onion; 4 servings SALSA; 1 Tbsp minced serrano chiles; 454 grams flap meat* or skirt steak; 710 milliliters finely chopped tomatoes; 1 Tbsp vegetable oil; 4 servings ASSEMBLY

The recipe Burrito de La Calle is ready in approximately 2 hours and is definitely a super dairy free option for lovers of Mexican food. This recipe serves 4. One portion of this dish contains about 35g of protein, 15g of fat, and a total of 441 calories. Head to the store and pick up pinto beans, kosher salt, cilantro, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert.

Instructions

Mix all ingredients together and pour over meat in a shallow dish. Chill at least 1 hour and up to 3 hours ahead.

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Meat

Combine all ingredients in a medium bowl.

Equipment you will use

Bowl

Let sit, stirring occasionally while you cook meat.

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Meat

Prepare a grill for high heat (450 to 550; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Cook meat 8 to 10 minutes.

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Meat

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Grill

Let rest on a cutting board, covered with foil, for 15 minutes. Chop meat into 1/2-in. pieces.

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Meat

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Cutting Board

Aluminum Foil

Lay 1 tortilla on a work surface. In the center, arrange 3/4 cup beans, 1/2 cup salsa, and 1/2 cup meat.

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Tortilla

Beans

Salsa

Meat

Roll burrito up, folding sides in over filling. Repeat with remaining ingredients.

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Roll

Serve burritos with remaining salsa.

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Salsa

*Buy flap meat (also called flap steak or bavette), a thin, flat piece of beef from the flank area, at Latino markets.

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Steak

Beef

Meat

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 710milliliters

drained and warmed canned pinto beans 3Tbsps

chopped cilantro 4larges

(13 in.) flour tortillas, warmed 1Tbsp

minced garlic 1Tbsp

minced jalapeño 4servings

MARINADE 1teaspoons

kosher salt 2teaspoons

kosher salt 1Tbsp

fresh lime juice 3Tbsps

fresh lime juice 118milliliters

minced red onion 4servings

SALSA 1Tbsp

minced serrano chiles 454grams

flap meat* or skirt steak 710milliliters

finely chopped tomatoes 1Tbsp

vegetable oil 4servings

ASSEMBLY

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Sandhi Sanford and Benedict Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 65 dollars per bottle.