Friday, February 12, 2010

DINNER: Steak Burritos

Serving Size: 3-4

  • 1 pd sliced steak pieces (can use sirloin, top round, or even stewing beef)
  • 2 tomatoes chopped
  • 2 onions, diced
  • 2 red peppers, chopped
  • 2 green peppers, chopped
  • 2-3 green chiles (any kind will do - stick to the smaller ones: Serrano, Thai, etc), diced
  • 1 tsp red chili pepper flakes
  • 1 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp cayenne pepper
  • 1 large avocado
  • 1 lemon, juiced
  • Low-Fat sour cream
  • Low-fat refried beans (either make them yourself or try the Trader Joe's Jalapeno Refried Beans)
  • Whole wheat tortillas (again Trader Joes has some great ones, but any whole wheat, lard-free ones will do)
  • Mexican Blend Cheese - try Trader Joe's lite version
  1. Marinate the beef with 70% of the lemon juice, all of the salt and pepper, cayenne pepper, and chile flakes - let it sit in the fridge for at least one hour
  2. Saute 80% of onions, green chiles for 3-5 minutes
  3. Stir in red (only 70% of red) and green peppers and 60% of tomatoes and let simmer for 2-3 minutes
  4. Add in beef and ensure that the mixture is fairly homogenous
  5. While the beef is cooking, prepare fresh guacomole and salsa
  6. Guacomole: blend avocado with red peppers, remaining lemon juice, and add in a dash of salt and pepper
  7. Basic salsa: mix onions, tomato, and a dash of salt and pepper
  8. When the beef is complete, set up a burrito line
  9. Heat tortillas straight over a gas oven or flip over a griddle
  10. Layer on all ingredients - you may want to layer the cheese first (before beef) or immediately after the beef.  Also - you can use the refried beans as a glue to hold the burrito shut

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