Beef Fajita Burrito With Queso Blanco Recipes

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 BURRITOS

Steps:

• 1. In a med size pan,cook ground meat until it is no longer pink, Drain off the fat. If your using the Chorizo cook this as well and drain off the fat. Then you could mix the two meats together. I just cook them separate because I like to brown the Chorizo more then the ground beef. optional While the meat is browning you can get the other items ready. Saves time.
• 2. Add Onion and Garlic to the cooked ground beef. Cook until onion is translucent.
• 3. Add Salt, Cilantro, paprika and, half of the drained tomatoes, Roasted Red Pepper, Worcestershire sauce, and Chipotle sauce, stir and let that get warm.
• 4. Put in the Queso Blanco cheese. Cut in to small chucks to help with melting. Stir until melted
• 5. Taste to see if you need to add anything else.
• 6. You can warm up the soft shells in the micro wave. I used the shells from off the shelf. You want them to be pliable.
• 7. Add about two or three tablespoons of mixture on to your shell. Spread it around. Top this with some shredded lettuce. About a handful.
• 8. Wrap it up. Place the 3 strips of cheese on top and place in microwave to melt the cheese on top.
• 9. Place some taco sauce, sour cream, tomatoes, and Cilantro on top and enjoy.

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.

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.

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 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 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!