Warm Picnic Burritos (

Warm Picnic Burritos (
Warm Picnic Burritos ( is This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Picnic Breakfast Burritos, Picnic Caviar, and Picnic Chicken are very similar to this recipe.

Instructions

1
Watch how to make this recipe.
2
Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.
Ingredients you will need
Lime JuiceLime Juice
Olive OilOlive Oil
GarlicGarlic
PepperPepper
Chili PepperChili Pepper
SauceSauce
WaterWater
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
3
Add the beef to the marinade, making sure each piece is coated with the mixture.
Ingredients you will need
MarinadeMarinade
BeefBeef
4
Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes.
Ingredients you will need
MarinadeMarinade
MeatMeat
5
Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
Ingredients you will need
MarinadeMarinade
MeatMeat
Equipment you will use
Paper TowelsPaper Towels
6
In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side.
Ingredients you will need
Vegetable OilVegetable Oil
MeatMeat
Equipment you will use
PotPot
7
Transfer the browned meat to a platter and set aside.
Ingredients you will need
MeatMeat
8
Add the onions, peppers, garlic, and chiles to the hot pan.
Ingredients you will need
PeppersPeppers
Chili PepperChili Pepper
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
9
Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste.
Ingredients you will need
Salt And PepperSalt And Pepper
Beef BrothBeef Broth
TomatoTomato
OreganoOregano
10
Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours.
Ingredients you will need
MeatMeat
Equipment you will use
Frying PanFrying Pan
11
Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.
Ingredients you will need
OnionOnion
MeatMeat
Equipment you will use
Cutting BoardCutting Board
12
Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.
Ingredients you will need
MeatMeat
Equipment you will use
PotPot
13
Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.
Ingredients you will need
Lime WedgeLime Wedge
TortillaTortilla
MeatMeat
RollRoll
Equipment you will use
Frying PanFrying Pan

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Burrito works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.
Hartford Court Russian River Pinot Noir ( half-bottle)
Hartford Court Russian River Pinot Noir ( half-bottle)
Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.
DifficultyExpert
Ready In2 hrs, 45 m.
Servings12
Health Score12
Magazine