Rio Grande Beef Burritos With Creamed Peppers

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 8 ounces skirt steaks or 8 ounces flank steaks
• 1 large garlic clove, crushed
• 1/4 teaspoon cumin
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons fresh lime juice
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 2 anaheim chilies, roasted, peeled, seeded and cut into thin strips
• 1 (7 ounce) jar roasted red peppers, drained and cut into thin strips
• 1/2 cup whipping cream
• 3/4 cup grated monterey jack cheese
• 1/2 teaspoon oregano, crumbled
• salt & freshly ground black pepper
• 1 tablespoon olive oil
• 4 (8 inch) flour tortillas (i prefer corn) or 4 (8 inch) corn tortillas (i prefer corn)
• 1/2 cup grated monterey jack cheese

Recipe

• 1 preheat oven to 450 degrees.
• 2 grease 9-inch square baking pan.
• 3 rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice; let stand while preparing peppers.
• 4 heat 1 tablespoon oil in medium skillet over medium-high heat.
• 5 add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
• 6 add chiles and peppers and stir until until heated through.
• 7 add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute.
• 8 add oregano and season with salt and pepper.
• 9 heat 1 tablespoon oil in large skillet over high heat.
• 10 season steak with salt and pepper and cook until brown, about 1 1/2 minutes per side for very rare.
• 11 transfer meat to work surface and halve across width, then cut against grain into thin slices.
• 12 hold tortillas over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
• 13 place on work surface and spoon 1/4 cup pepper mixture down center.
• 14 top with 1/4 of meat and roll up tortilla, enclosing filling.
• 15 arrange in baking pan, seam side down.
• 16 repeat with remaining tortillas, 3/4 cup pepper mixture and meat.
• 17 spoon remaining pepper mixture over tortillas and sprinkle with 1/2 cup cheese.
• 18 (can be assembled 2 hours ahead. cover with foil and refrigerate.).
• 19 bake uncovered (covered if burritos were refrigerated) until cheese melts and burritos are warmed through, about 10 minutes.