Rio Grande Beef Burritos with Roasted Peppers


8 ounces skirt or flank steak
1 large garlic clove, crushed
1/4 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
1 1/2 teaspoons fresh lime juice
1 large onion, thinly sliced
2 fresh Anaheim chiles, roasted, peeled, seeded, cut into thin strips, or canned whole green chiles, seeded, cut into thin strips
1 (7-ounce) jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream
1 1/4 cups grated Monterey Jack cheese, divided
1/2 teaspoon dried oregano, crumbled
4 (8-inch) flour tortillas


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, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.

Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.

Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.

Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.

Recipe shared from: