Who doesn’t love a warm burrito? A perfect. compact meal, all rolled up in a flour tortilla. Burritos should be warm, so for me, any cold condiments or veggies can be served on the side. I am a California girl after all and the burritos I grew up with were strictly, beans, rice, meat and cheese…oh how I miss California some days…
2 strips steaks (1 pound total)
*spices are all to taste
Fresh cracked pepper
2 chipotles in adobo, minced
Juice of 1 lime
Grapeseed or canola oil
You will also need
1 cup refried beans
1 cup cooked rice
1 cup jack cheese, shredded
1 cup of your favorite salsa
4 flour tortillas for burritos 10 to 12 inches in diameter
1. Season the steaks, to taste with the dried seasonings on both sides. Set aside. In a small bowl, combine the lime juice and minced chipotle. Taste for salt.
2. Preheat stove top grill pan or cast iron skillet to medium heat for 4 to 5 minutes. When it begins to smoke lightly, drizzle in about 2 tablespoons of oil. Cook the steaks for 3-4 minutes per side for medium rare in the middle. As soon as steak comes off from the heat, brush them generously with the chipotle/lime. If you would like them more well done, add an an additional minute per side. Transfer steaks to cutting board and let them rest for 5 minutes.
3. Slice the steaks, thin, and against the grain. Warm the tortillas and fill each with 1/4 cup beans, 1/4 cup rice, 1/4 cup cheese, 1/4 cup salsa and sliced steak. Roll up tight. Serve as is or transfer to hot griddle. Drizzle or brush with a little oil and brown in preheated pan or griddle until slightly crispy on both sides. Serve right away. Garnish with salsa. Yields 4 servings.
Strips steaks are quick and easy to grill indoors or on the outdoor grill. The picture above is from this past summer’s grilling.
Salsa Tatemada. Blackened Jalapeño Salsa
Beans. The beans pictures are black beans.
Roasted Tomato Salsa
Tomatillo Avocado Salsa
Chimichangas! Fried Burritos! Basically that is all it is. So after you fill and wrap the burrito tightly. Fry it in some preheated oil until golden brown. Dain onto a plate lined with papertowels. The chimi below has rice, whole picto beans and picadillo. Picrured above are mini chimichangas. Great for appetizers or when you want to serve differents flavors.
Mom’s Picadillo Con Papa