Rio Grande Beef Burritos With Roasted Peppers Recipes

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.

SWEET PEPPER BURRITOS

Steps:

• In a large nonstick skillet, saute onion in oil for 2 minutes. Add peppers; saute for 5 minutes or until crisp-tender. Sprinkle with cumin; saute 1 minute longer. Stir in the rice, cheeses, salt and pepper., Spoon about 2/3 cup of filling off center on each tortilla; fold sides and ends over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 425° for 10-15 minutes or until heated through. Let stand for 5 minutes. Serve with salsa if desired.

ROAST BEEF BURRITOS

Steps:

• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
• Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.