Carne Asada Burrito

YIELD 6-8 burritos

ACTIVE TIME 55 min

TOTAL TIME 1 hour

INGREDIENTS

Carne Asada

• 2 lbs beef, skirt (any fajita style cut of meat) or 2 lbs flank steaks (any fajita style cut of meat)

• 1 onion, small

• 1 lemon, juiced

• 1 lime, juiced

• salt

• pepper

Pico De Gallo

• 2 tomatoes

• 1/2 onions, white or 1/2 red onion

• 1 jalapeno pepper, small

• 1/4 cup cilantro, fresh

• 1/2 lemon, juiced

• 1/4 lime, juiced

• 1/3 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon garlic powder

• 1 pinch oregano, dry

• 1 pinch chili powder

• 1 pinch cumin

Carne Asada Burritos

• flour tortilla, Large

• olive oil

• cheese, Mexican Blend

Chile con Queso

• 1 onion, diced

• 1 2-pound block processed cheese, such as Velveeta

• 1 10-ounce can diced tomatoes and green chiles

• 2 cans chopped green chiles

• 1 jalapeno, diced

Ranchero Sauce

• 1 tablespoon butter

• 1/2 cup chopped onion

• 1/2 cup chopped green bell pepper

• 1 jalapeño pepper, chopped

• 1 large garlic clove, chopped

• 1 1/2 teaspoons ground cumin

• 1/4 teaspoon cayenne pepper

• 2 cups canned chicken broth

• 1 8-ounce can tomato sauce

• 1/4 cup chopped fresh cilantro

INSTRUCTIONS

Meat

1. Lay the meat out flat and season liberally with salt and pepper.

2. Cut meat into 1/4 inch pieces.

3. Place meat in a zip lock bag and add fine diced onions and lemon/lime juices.

4. Mix well and refrigerate for at least 30 min., up to 24 hours.

5. After meat has marinaded, add a teaspoon of oil to a medium sized skillet on high heat. ( I prefer cast iron) When oil begins to smoke add 1/4 to 1/3 pound of carne asada meat and onions. Sear the meat until brown on both sides.

6. Note: Meat seems to cook best in small batches, it gets chewy if cooked all at once. I cook enough for just one or two burritos at a time.

Pico De Gallo

1. Fine dice all ingredients and mix well. Cover and refrigerate, stir occasionally.

Chile con Queso

1. Saute the onion in a large nonstick skillet.

2. Chop the cheese block into cubes.

3. In a crockpot, add onion and cheese along with the diced tomatoes and green chiles and chopped green chiles, juice and all.

4. Cook over a low heat until it all starts coming together.

5. Then stir in the diced jalapeno.

Ranchero Sauce

1. Melt butter in heavy large skillet over medium heat.

2. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes.

3. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes.

4. Mix in cilantro.

Carne Asada Burritos

1. Warm the tortillas in a microwave under a wet paper towel, one at a time. (about 20-30 sec.) Or wrap tortillas in foil and place in the oven at 350 for 10-15 minute. You want them warm and pliable for wrapping.

2. Place the meat and onions in the center of a warm tortilla.

3. Add pico de gallo, cheese, and lettuce and fold in the sides to form a burrito.

4. Pour Chile con Queso and Ranchero Sauce on top.

5. Serve hot.

NUTRITION

Calories 880 Total Fat 29g Saturated Fat 12g

Trans Fat 0.5g Cholesterol 84mg Sodium 1027mg Potassium 991mg Total Carbohydrates 116g Dietary Fiber 14g

Sugars 5.5g

Protein 39g