Beef Fajita Burrito Recipes

BEEF FAJITAS

Steps:

• Place the Marinated Beef ingredients in a ziplock bag, massage to coat then refrigerate for 2 hour to overnight.
• Remove beef from marinade 30 minutes prior to cooking (to bring to room temperature) and pat dry with paper towels. Discard marinade.
• Drizzle 1/2 tbsp of oil on each side of the beef (1 tbsp in total).
• Heat the BBQ or a skillet on high heat. Cook beef to your liking. (Note 4)
• Remove beef onto a plate and cover loosely with foil.
• Return skillet to stove, still on high heat, and heat 1/2 tbsp oil. Add onions, sprinkle with salt and pepper, and cook until soft and charred. Remove onto serving plate.
• Heat remaining 1/2 tbsp oil in the skillet. Add bell pepper/capsicum, sprinkle with salt and pepper, and cook until charred. Remove onto plate.
• Slice beef thinly against the grain (Note 5).
• Serve with warmed tortillas and fixings of choice. (Note 6)

BEEF FAJITAS

Steps:

• In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
• Prepare the tortillas and toppings.
• Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
• Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

FANTASTIC BEEF FAJITAS

Steps:

• In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

SIZZLING STEAK BURRITOS

Steps:

• Remove the steaks from the fridge and leave to come up to room temperature.
• Peel and finely chop the garlic, trim and roughly chop the lettuce, and grate the cheese.
• Heat a splash of olive oil in a non-stick frying pan over a medium heat, add half the beans with a good splash of the liquid (save the rest for another day), plus the garlic, cumin and a good pinch of sea salt and black pepper. Cook for 5 to 10 minutes, or until thickened.
• Halve, deseed and finely chop the pepper with the cherry tomatoes and pop into a small bowl, squeeze in the lime juice, add a splash of extra virgin olive oil and season well. Pick, finely chop and add the coriander leaves, then mix together.
• Preheat a griddle over a medium-high heat.
• Drizzle the steaks with oil, season with sea salt and black pepper and rub all over, then add to the griddle. Cook for about 1½ minutes on each side, then remove to a warm plate to rest.
• Mash the beans with a potato masher or fork, adding a splash of water to loosen if necessary, then spread onto the tortillas.
• Slice the steaks and divide evenly between them, top with grated cheese, lettuce and a spoonful of salsa. Wrap up and serve - simple!

FLANK STEAK FAJITA BURRITOS

Steps:

• Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.
• Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.
• Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.
• Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.

BEEF BURRITOS

Steps:

• Chop onion and green pepper.
• In a medium skillet, brown ground beef; drain on paper towels.
• Spray skillet with non-stick cooking spray; add onion and green pepper and cook for 3 to 5 minutes, until vegetables are softened.
• Add beef, tomato puree, black pepper and cumin to onion/pepper mixture; mix well and cook for 3 to 5 minutes on low heat.
• Divide the beef mixture among tortillas. Roll the tortilla over burrito style, making sure that both ends are folded first so mixture does not fall out.

BREAKFAST FAJITAS

Steps:

• Preheat the oven to 200 degrees F; arrange the tortillas in a single layer on an oven rack to warm them.
• In a small well-seasoned cast-iron or nonstick skillet, heat the oil over medium-low heat. Sprinkle a few droplets of water into the pan. If they sizzle and evaporate, the skillet is hot enough. Add the bell pepper and onion and saute until soft and fragrant, 8 minutes. Add the mushrooms and the Spice Mix and continue to saute until fragrant and the vegetables are thoroughly warmed through.
• Add the egg whites to the skillet. As they begin to solidify, use a rubber spatula to move them around the pan to mix with the vegetables, so that the liquid parts are exposed to the heat. When all is cooked through, season with salt and pepper.
• Serve straight from the skillet, spooning the fajita mixture onto the warmed tortillas. Serve with Dominic's Salsa or hot sauce (if using), and the sour cream (if using) on the side.
• Combine the chili powder, cumin, garlic powder, onion powder, brown sugar, paprika, cayenne, salt, cornmeal and some black pepper in a small bowl and whisk together. Store in a small jar with a tight-fitting lid. The spice mix will keep up to 2 months.
• Combine the tomatoes, scallions, jalapeno, garlic, cilantro, lime juice and vinegar in a medium serving bowl. Add the salt and pepper. Stir to combine. Let sit at room temperature for 10 minutes, then stir again.

BEEF FAJITA BURRITO

Steps:

• Heat the oil in a heavy skillet or wok.
• Toss the beef with the cumin and chili powder.
• Cook the beef, peppers, and onions.
• Add the mixture to the tortillas.
• Top with salsa, sour cream, and cheese.
• Roll up the burrito and serve immediately.

BEEF TACO BURRITOS

Steps:

• In a large skillet, heat the olive oil, then add ground beef, season with salt and pepper and cook and crumble until completely browned. Drain any grease.
• Add salsa, chili powder, garlic powder, and cumin and stir to combine until fragrant. Transfer the taco stuffing to a dish.
• Lay one tortilla on a flat surface, then layer with cheese, then brown rice, taco stuffing, cabbage, tomatoes and red onions. Add on more layer of shredded cheese on top.
• Starting at that end, roll the tortilla up, folding in the sides.
• Use the same large skillet used to cook the taco stuffing and spray with cooking spray. Place the burrito on the skillet with the seam side down. Gently turn the burrito to the other side after 2 minutes and continue to turn until it is golden and crispy on all sides.
• Repeat with the remaining tortillas. Serve warm with guacamole, salsa and sour cream, if desired.

BEEF FAJITAS

Steps:

• Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
• Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
• Serve cooked beef with tortillas, salsa and Mexican cheese blend.

BEEF FAJITA BURRITO WITH QUESO BLANCO

Steps:

• 1. Combine all marinade ingredients with skirt steak into a zip lock bag. Marinate no more than 4 hours. You still want to taste the beef!
• 2. Prepare queso in crock pot. Put all ingredients together in crock pot for 30 minutes to 1 hour on low. Stir often.
• 3. Sautee onions and peppers with some salt and pepper in oil until browned and carmelized.
• 4. Grill marinated steak on med- hot grill until desired doneness. (I like med rare-med)Take off grill and let sit for about 10 mins. Slice into thin strips.
• 5. Assemble steak, onion, peppers into tortillas in burrito fashion. Drizzle as much warm queso as you like on top and serve.