Compiled Recipe – Beef Burrito

Beef Burrito

* juice from 1 lemon
* ¼ cup olive oil
* 1 tbsp salt
* 1 tsp garlic powder
* ¼ cup cilantro, chopped
* ½ tsp ground cumin
* ½ tsp chili powder
* ½ tsp ground black pepper
* 500 grams beef flank
* 1 cup tomatoes, chopped
* ½ cup red onions, chopped
* 2 tbsp cilantro, chopped
* 2 tbsp lemon juice
* 1 tbsp olive oil
* salt and pepper (to taste)
* 2 tbsp vegetable oil
* 2 tbsp red onions, chopped
* 1 tbsp garlic, chopped
* 2 bay leaves
* 2 tsp dried oregano
* 2 tsp chili powder
* 2 cups canned pinto beans, drained and rinsed
* ¼ cup cilantro, chopped
* 1 cup sour cream
* 1 tbsp garlic, minced
* 1 tbsp lemon juice
* 2 cups rice, cooked
* ¼ cup cilantro, chopped
* vegetable oil (to grill)
* 4 (10-inch) flour tortillas, heated

1) Make the carne asada: Combine all lemon, olive oil, salt, garlic powder, cilantro, cumin, chili powder, ground black pepper and beef flank. Marinate beef in mixture for about 6 hours in the refrigerator.

2) Make the salsa: Combine all tomatoes, red onions, cilantro, lemon juice, olive oil, salt and pepper. Refrigerate until ready to use.

3) Make the re-fried beans: Heat oil in a frying pan. Sauté onions and garlic for about 3 to 4 minutes. Add bay leaves, oregano and chili powder; mix well. Add beans; cook, mixing, and mashing for about 5 minutes. Add ½ cup water. Cook until beans are mashed and cooked through. Season to taste with salt and pepper. Remove bay leaves. Stir in cilantro. Set aside.

4) Make the garlic sauce: Combine all ingredients. Season to taste with salt and pepper.

5) Make the cilantro rice: Mix rice and cilantro together. Keep warm until ready to use.

6) Remove beef from refrigerator 10 minutes before cooking. Heat oil on a grill pan. Grill beef for about 6 to 8 minutes per side. Let beef rest for about 5 minutes then slice thinly against the grain.

7) Spread 1 to 2 tablespoons re-fried bean mixture on the center of a tortilla. Place ½ cup rice, beef strips and 2 to 3 tablespoons salsa on top. Drizzle with garlic sauce. Fold sides and bottom of tortilla to enclose filling. Wrap in foil or parchment paper. Repeat to make 3 more burritos. Serve hot.




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