Carne Picada Burritos (steak Ranchero)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Meat | 4 | Servings |
INGREDIENTS
| 2 | T | Oil |
| 1 | Diced onion | |
| 1 | lb | Beef tri-tip, diced 1-inch |
| or meat of choice | ||
| 2 | Seeded fresh Jalapenos | |
| Habanerosetc | ||
| 2 | Ripe tomatoes, chopped | |
| 2 | Cloves garlic, chopped fine | |
| Hot flour tortillas |
INSTRUCTIONS
Date: Thu, 15 Feb 1996 08:43:30 -0500 From: "Mario A. Subia" <mas@inetdirect.net> For those of you who do not subscribe to Saveur magazine there was recently a section on authentic Mexican food. (No yellow cheese, a dribble of sour cream, very little lettuce, ...etc.). One of the recipes Carne Picada Burritos ( or Steak Ranchero ) was a featured item, to those of you who like Texan-fajitas this is the forerunner and IMHO the easiest and best. :^) Heat 2 tbsp. oil in pan and add onions then cook till translucent for about ten minutes, add jalapenos, turn heat to high then add meat and brown for 2 minutes. Now add garlic and tomatoes and let simmer for a few minutes and serve as gravy begins to from, place in hot flour tortillas... Simple, Wonderful, Traditional. CHILE-HEADS DIGEST V2 #242 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 905
Calories From Fat: 478
Total Fat: 53.2g
Cholesterol: 189.9mg
Sodium: 887.8mg
Potassium: 834.8mg
Carbohydrates: 41.2g
Fiber: 3.7g
Sugar: 7.3g
Protein: 62g