On the Boarder Burrito’s
By familyeatstogether on September 04, 2013
One of our favorite skillet dishes is my Skillet Steak Peperonata, which has Italian influences. So, I have re-invented this dish with a Southwestern flair and turned it into Burritos. In this recipe, I use Skirt Steak but Chicken would work well too. If you prefer vegetarian burritos, leave out the meat and use the vegetables. The vegetables are what make this recipe so amazing and if you fear your kids won’t eat them leave them out of their burrito and serve them on the side so that they might taste them. This dish will win over your whole family.
Prep Time: 20 minutes
Inactive Time: 15 minutes or up to 4 hours
Cook Time: 20 minutes
for the meat
- 1-½ pounds skirt steak or chicken (either breast or thigh)
- 2 tablespoons vegetable oil
- juice of 1 lime
- 2 garlic cloves, minced
- 1 ½ tablespoon Ancho-chili powder
- 1 teaspoon salt
for the vegetables
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 Anaheim chilies, cored and thinly sliced
- ½ teaspoon salt
- 1 chipotle chili pepper in adobo, chopped and 1 teaspoon of adobo sauce
- ¼ cup tequila
- ½ cup tomato sauce (your favorite brand you use for pasta or use my homemade sauce)
for the burritos
- flour tortillas
- 4 tablespoons chopped fresh cilantro
- shredded Monterrey Jack cheese
- Mexican Crema or sour cream
- Marinade the meat: Place the meat in a zip lock bag and add oil, lime juice, garlic, chili powder and salt. Close bag and massage ingredients into the meat. Let sit for 15 minutes or up to 4 hours.
- Preheat grill to medium heat. Place skirt steak on the grill and cook for 5-7 minutes per side for medium-rare or until your desired doneness. Remove the steak from the grill and let it rest for 10 minutes.
- While the steak is cooking, start the vegetables. Pour oil into a heavy bottom pan over medium heat. Add onions, chilies and salt. Sauté until they are caramelized, by slowly cooking them and stirring them occasionally. They will be done when they are golden brown or approximately 10 minutes. Add the chipotle pepper and sauce and then carefully add the tequila off of the heat so that the pan does not ignite. Scrape up the bits on the bottom of the pan and add the tomato sauce. Stir to combine.
- Plate the burritos by layering the meat, vegetables, cilantro, cheese and crema. Roll the tortilla and its ingredients into a burrito. Remember the less you add to the burrito the easier it is to roll them up.
- Serve immediately.
A family that eats together... from foodie to kid friendly in one dish
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