We became acquainted with Mexican food after moving here from the Midwest. I got this recipe from my brother-in-law, who ran a Mexican restaurant. —Jacqueline Hergert, Payson, Arizona
- 2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes
- 2 tablespoons canola oil
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 can (15 ounces) enchilada sauce
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 to 2 cans (4 ounces each) chopped green chilies
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 8 flour tortillas (10 inches)
- Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and/or guacamole, optional
- In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
- Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.
- Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired. Yield: 8 servings.
Originally published as Southwestern Beef Burritos in Country October/November 1995, p51
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