Warm Picnic Burritos (

Name: Warm Picnic Burritos (
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 240 milliliters beef broth; 1 can diced tomatoes with juice; 12 6-inchs (6-inch) flour tortillas; 3 garlic cloves, minced; 2 Tbsps Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce; 4 Tbsps fresh lime juice; 12 servings Lime wedges, for serving; 108 milliliters olive oil; 3 Tbsps vegetable or olive oil; 240 grams diced onion; 1 teaspoons dried oregano; 149 grams diced red bell pepper; 12 servings Salt and freshly ground black pepper; 1 serrano chile, stemmed, seeded, and minced; 2 serrano chiles, stemmed, seeded, and minced; 907 grams skirt steak, trimmed and cut into 3 pieces; 2 Tbsps water

Warm Picnic Burritos ( might be a good recipe to expand your main course collection. This recipe makes 12 servings with 273 calories, 19g of protein, and 13g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires beef broth, maggi sauce, water, and serrano chile. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. It is a good option if you're following a dairy free diet. If you like this recipe, you might also like recipes such as Carne Asada Burritos, Chicken and Black Bean Burritos, and Chicken Burritos.

Instructions

Watch how to make this recipe.

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 Juice

Olive Oil

Garlic

Pepper

Chili Pepper

Sauce

Water

Salt

Equipment you will use

Whisk

Bowl

Add the beef to the marinade, making sure each piece is coated with the mixture.

Ingredients you will need

Marinade

Beef

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

Marinade

Meat

Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.

Ingredients you will need

Marinade

Meat

Equipment you will use

Paper Towels

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 Oil

Meat

Equipment you will use

Pot

Transfer the browned meat to a platter and set aside.

Ingredients you will need

Meat

Add the onions, peppers, garlic, and chiles to the hot pan.

Ingredients you will need

Peppers

Chili Pepper

Garlic

Onion

Equipment you will use

Frying Pan

Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Beef Broth

Tomato

Oregano

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

Meat

Equipment you will use

Frying Pan

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.

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Onion

Meat

Equipment you will use

Cutting Board

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

Meat

Equipment you will use

Pot

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 Wedge