Rio Grande Beef Burritos Food

RIO GRANDE BEEF BURRITOS

Steps:

• Preheat oven to 450°F.
• Grease 9-inch square baking pan.
• Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
• Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
• Add chiles and peppers and stir until heated through.
• Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
• Add oregano. Season with salt and pepper.
• Heat 1 tablespoon oil in heavy large skillet over high heat.
• Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
• Transfer to work surface. Halve across width, then cut against grain into thin slices.
• Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
• Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
• Spoon remaining pepper mixture over tortillas.
• Sprinkle with 1/2 cup cheese.
• Bake uncovered until cheese melts, 5 to 10 minutes.

BURRITOS EL GRANDE

Steps:

• Brown meat; drain.
• Add salsa and green pepper; mix.
• Bring to boil.
• Stir in rice; cover. Reduce to low and simmer 5 minutes.
• Meanwhile, heat beans up to warm.
• Spread beans down center of tortillas.
• Top evenly with meat mixture, cheese and lettuce.
• Serve with sour cream.

TEX-MEX BEEF AND CHORIZO BURRITOS

Steps:

• Heat 12-inch nonstick skillet over medium-high heat.
• Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
• Transfer with slotted spoon to medium bowl.
• Drain all but 1 tablespoon drippings from skillet.
• Add chiles, onion and oil; cook 3 minutes.
• Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
• Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
• Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
• Cook 3 to 5 minutes more, until thick.
• Return beef mixture to skillet and heat through, 1 to 2 minutes more.
• Divide and spoon filling down center of each tortilla.
• Fold in sides and roll up.
• Serve burritos with salsa verde and sour cream, if desired.
• Makes 4 burritos.