Rio Grande Beef Burritos with Roasted Peppers

Rio Grande Beef Burritos with Roasted Peppers
Photo by Mark Thomas

Ingredients

  • 1 7-ounce jar roasted red peppers
  • 2 fresh Anaheim chiles
  • 8 ounces skirt or flank steak
  • 1 ¼ cups grated Monterey Jack cheese
  • ½ cup whipping cream
  • 1 large onion
  • 1 ½ teaspoons fresh lime juice
  • + 5 more ingredients
    • 2 ½ tablespoons olive oil
    • 1 large garlic clove
    • 4 8-inch flour tortillas
    • ½ teaspoon dried oregano
    • ¼ teaspoon ground cumin

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,...

View full recipe at Epicurious

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