Mexican recipes
Sirloin steak burritos
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20 min
Serves 4 - 6
Mexican
Ingredients
- For the burrito mixture For the burrito mixture
- 1 lb sirloin steak (ground) 455 g sirloin steak (ground)
- 1 tbsp olive oil 15 ml olive oil
- 1 (16 oz.) can pinto or white beans 1 (16 oz.) can pinto or white beans
- 1 cup peeled and chopped tomatoes 240 ml peeled and chopped tomatoes
- 1 cup chopped onions 240 ml chopped onions
- 2 tbsp Worcestershire sauce 30 ml Worcestershire sauce
- Salt and black pepper to taste Salt and black pepper to taste
- For the chile sauce For the chile sauce
- 2 cup peeled and chopped tomatoes (for a smoother sauce you can process the tomatoes in a blender) 480 ml peeled and chopped tomatoes (for a smoother sauce you can process the tomatoes in a blender)
- 1/2 cup chopped onions 120 ml chopped onions
- 1–2 cup fresh green chilies (chopped) 240–480 ml fresh green chilies (chopped)
- Salt and black pepper to taste Salt and black pepper to taste
- For the burritos For the burritos
- 2 cup shredded cheddar or Monterey Jack cheese 480 ml shredded cheddar or Monterey Jack cheese
- 6 flour tortillas 6 flour tortillas
- To serve To serve
- Shredded lettuce Shredded lettuce
- 1 1/2 cup fresh tomatoes (peeled and finely chopped) 360 ml fresh tomatoes (peeled and finely chopped)
- Salsa Salsa
- Sour cream Sour cream
Method
Cook the burrito filling
In a large saucepan over medium high heat add the olive oil. Bring to a head and brown the steak on all sides.
Add the beans, 1 cup of tomatoes, 1 cup of the onion and the Worcestershire sauce. Cook, stirring occasionally for about 10 minutes, lowering the heat if necessary. Taste and adjust with salt and black pepper.
Make the burrito sauce
In another saucepan over high heat add the chiles, tomatoes, onion and olive oil. Season with salt and black pepper to taste, bring to a boil, reduce heat and simmer for about 5 minutes.
Assemble the burritos
Preheat oven to 400 F.
Divide the burrito mixture evenly among the 6 tortillas. Fold tortillas up like an envelope, then roll up and place in a lightly greased baking dish, seam side down. Top with the chili sauce and then the cheese.
Bake in the oven for 8 to 10 minutes, or until lightly browned and bubbly.
Divide the lettuce and tomatoes on plates, top with the burritos and serve with sour cream and salsa.
Makes 6 servings.
In a large saucepan over medium high heat add the olive oil. Bring to a head and brown the steak on all sides.
Add the beans, 1 cup of tomatoes, 1 cup of the onion and the Worcestershire sauce. Cook, stirring occasionally for about 10 minutes, lowering the heat if necessary. Taste and adjust with salt and black pepper.
Make the burrito sauce
In another saucepan over high heat add the chiles, tomatoes, onion and olive oil. Season with salt and black pepper to taste, bring to a boil, reduce heat and simmer for about 5 minutes.
Assemble the burritos
Preheat oven to 400 F.
Divide the burrito mixture evenly among the 6 tortillas. Fold tortillas up like an envelope, then roll up and place in a lightly greased baking dish, seam side down. Top with the chili sauce and then the cheese.
Bake in the oven for 8 to 10 minutes, or until lightly browned and bubbly.
Divide the lettuce and tomatoes on plates, top with the burritos and serve with sour cream and salsa.
Makes 6 servings.
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