Steak burritos

Ok, I made burritos again. I can’t help it. I had some course cut beef in the fridge, flour tortillas, peppers and onions. I was trying to think of something more imaginative to do with these ingredients, but I was really in the mood for some burritos. 

I don’t know why I enjoy them so much. When I stop for fast food, it seems like it is always burritos. Chipotle, El Famous Burrito, or even Taco Bell, all make burritos I enjoy. The tortillas I used yesterday are the medium sized tortillas, so I made several smaller burritos, but I also enjoy the football sized burritos that you get from El Famous Burrito. Sorry, but you folks outside the Chicago area, may not know what I’m talking about. Anyways, here’s how I made dinner.

1/2 lb. coarsely chopped beef

Olive oil

1 tsp. Hungarian paprika

1 tsp. cumin

Adobo seasoning

Oregano

Garlic powder

Onion powder

3 mild jalapeños (or 1 bell pepper)

1 medium onion

1 clove of garlic

6 medium flour tortillas

Salsa

Rice and beans

Preparation

Take a large cast iron skillet and heat that for the tortillas. 

Take a medium cast iron skillet and heat that for the meat. Add enough olive oil to it to coat the bottom, and add the beef. Spread it out and let it brown while you cut the peppers and onion. Before you do, sprinkle the beef with the Hungarian paprika, the cumin, and a light sprinkle of adobo seasoning, oregano, garlic powder and onion powder.

Cut the stems off the jalapeños, and cut them lengthwise. Now slice each half across into strips. Once the beef is browned, add the peppers to it. Cut the onions into wedges. After the peppers had a few minutes to soften, add the onions to the beef. Smash and mince the garlic clove and add that as well. Stir and let that sizzle.

While that is cooking, take the tortillas, one at a time, and heat them on the large cast iron pan, about fifteen seconds per side. Stack them on a plate, and cover with another plate to keep them warm. Once they are all heated, you are ready to serve.

Serving

Take a tortilla and add a pile of beef and peppers on one side. Dab on a little salsa. Fold the edges over as you roll it up. I also served some pinto beans and rice with my burritos. Beer is probably best with this, but an ice cold off-dry white wine also works.