Rio Grande Beef Burritos with Roasted Peppers

Name: Rio Grande Beef Burritos with Roasted Peppers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips; 227 grams skirt or flank steak; 4 8-inchs (8-inch) flour tortillas; 1 large garlic clove, crushed; 0 teaspoons ground cumin; 2 teaspoons fresh lime juice; 296 milliliters grated Monterey Jack cheese, divided; 3 Tbsps olive oil, divided; 1 large onion, thinly sliced; 1 teaspoons dried oregano, crumbled; 198 grams roasted red peppers, drained, cut into thin strips; 118 milliliters whipping cream

Rio Grande Beef Burritos with Roasted Peppers might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 1146 calories, 53g of protein, and 74g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. A mixture of anaheim chiles, whipping cream, ground cumin, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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.

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Lime Juice

Garlic

Cumin

Steak

Cooking Oil

Dry Seasoning Rub

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Baking Pan

Oven

Let stand while preparing peppers.

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Peppers

Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.

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Onion

Add chiles and peppers and stir until heated through.

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Peppers

Chili Pepper

Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.

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Cheese

Cream

Add oregano. Season with salt and pepper.

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Salt And Pepper

Oregano

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.

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Salt And Pepper

Steak

Cooking Oil

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Frying Pan

Transfer to work surface. Halve across width, then cut against grain into thin slices.

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Grains

Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.

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Tortilla

Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat.

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Tortilla

Pepper

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.

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Tortilla

Pepper

Meat

Roll

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Baking Pan

Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.

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Cheese

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Aluminum Foil

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

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Cheese

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Oven

Self

Equipment

Ingredients

Servings:

fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips 227grams

skirt or flank steak 48-inchs

(8-inch) flour tortillas 1large

garlic clove, crushed 0teaspoons

ground cumin 2teaspoons

fresh lime juice 296milliliters

grated Monterey Jack cheese, divided 3Tbsps

olive oil, divided 1large

onion, thinly sliced 1teaspoons

dried oregano, crumbled 198grams

roasted red peppers, drained, cut into thin strips 118milliliters

whipping cream

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. One wine you could try is Jimmy John's Vin De Sandwich Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.