- 1c steak, cut into small pieces
- 1c soft Mexican-style chorizo, removed from casing
- 1 onion, diced
- handful of cilantro, chopped
- 1/2c mild white cheddar cheese, shredded
- 1/2c Oaxaca cheese, shredded
- 3 avocados, sliced
- juice from 1 lime
- 3 tomatillos, husks removed, sliced
- serrano pepper, stem removed
- 4 garlic cloves, peeled
- 3 plum tomatoes, halved
- lard
- dried guajillo chile, stem removed, halved, seeded
- dried morita chile, stem removed, halved, seeded
- dried arbol chile (hot), stem removed, halved, seeded
- vinegar
Tip:
Make the tortilla dough first (after initial veg / cheese prep), so it rests while you make the sauces and filling.
Tortillas: mix 1c flour and 1t salt well in blender. Add 1 T lard, blend, then gradually add water while blending until a doughy texture results. Remove dough and knead for 10m or until it doesn’t stick to your hands adding flour as needed. Let rest for 20m.
Heat veg oil in cast iron pan. Cook chorizo several minutes. Add a little more oil. Cook the steak in the chorizo fat, until done but not too dry. Remove from pan.
Sauces:
Tres chiles sauce:
Remove stems from dried chiles, break them open and remove seeds.Heat oil in pan, add chiles and roast a bit. Then turn off heat and add water. Let boil a few minutes and remove chiles. Empty water out, heat more oil, and fry 1/3c onion with a little salt.Add sliced tomatillos and tomatoes, and 3 cloves of garlic. Simmer at low heat 15-20m. Put veg in blender, add 1 T vinegar and some salt. Blend until mostly smooth.
Avocado sauce:
Put avocado pieces in blender. Add handful of cilantro, a little bit of onion, serrano, 1 clove of garlic, lime juice, a little salt and about 1/2c water. Blend until smooth.
Form a circle with a piece of dough, roll flat with rolling pin until about 12″ wide. Warm both sides in a pan to make it flexible.
Melt some white cheddar and Oaxaca cheese in a pan. Press tortilla on the cheese, then flip the pan and put tortilla on a surface. Add chorizo and steak to one side of the tortilla; don’t overfill. Put tres chiles salsa on the meat, then the avocado salsa, some onions and cilantro. Fold in left and right sides a little, then tightly roll the burrito, keeping the sides closed. Heat for a minute in a pan to secure it.
Photo and cinematography by smboro
Smooth Holidays Burrito
Ingredients
- 1c steak, cut into small pieces
- 1c soft Mexican-style chorizo, removed from casing
- 1 onion, diced
- handful of cilantro, chopped
- 1/2c mild white cheddar cheese, shredded
- 1/2c Oaxaca cheese, shredded
- 3 avocados, sliced
- juice from 1 lime
- 3 tomatillos, husks removed, sliced
- serrano pepper, stem removed
- 4 garlic cloves, peeled
- 3 plum tomatoes, halved
- lard
- dried guajillo chile, stem removed, halved, seeded
- dried morita chile, stem removed, halved, seeded
- dried arbol chile (hot), stem removed, halved, seeded
- vinegar
Directions
- Tip: make the tortilla dough first (after initial veg / cheese prep), so it rests while you make the sauces and filling.
- Heat veg oil in cast iron pan. Cook chorizo several minutes. Add a little more oil. Cook the steak in the chorizo fat, until done but not too dry. Remove from pan.
- Tres chiles sauce: Remove stems from dried chiles, break them open and remove seeds. Heat oil in pan, add chiles and roast a bit. Then turn off heat and add water. Let boil a few minutes and remove chiles. Empty water out, heat more oil, and fry 1/3c onion with a little salt. Add sliced tomatillos and tomatoes, and 3 cloves of garlic. Simmer at low heat 15-20m. Put veg in blender, add 1 T vinegar and some salt. Blend until mostly smooth.
- Avocado sauce: put avocado pieces in blender. Add handful of cilantro, a little bit of onion, serrano, 1 clove of garlic, lime juice, a little salt and about 1/2c water. Blend until smooth.
- Tortillas: mix 1c flour and 1t salt well in blender. Add 1 T lard, blend, then gradually add water while blending until a doughy texture results. Remove dough and knead for 10m or until it doesn’t stick to your hands adding flour as needed. Let rest for 20m. Form a circle with a piece of dough, roll flat with rolling pin until about 12″ wide. Warm both sides in a pan to make it flexible. Melt some white cheddar and Oaxaca cheese in a pan. Press tortilla on the cheese, then flip the pan and put tortilla on a surface. Add chorizo and steak to one side of the tortilla; don’t overfill. Put tres chiles salsa on the meat, then the avocado salsa, some onions and cilantro. Fold in left and right sides a little, then tightly roll the burrito, keeping the sides closed. Heat for a minute in a pan to secure it.
Credit: eat-well-travel-often.com
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