Albuquerque Burritos

In the early part of the nineteenth century, the practice of making tortillas with wheat flour spread from the northern Mexican state of Sonora to the American Southwest. These flour tortillas are traditionally filled with anything from refried beans to cheese to poultry or meat and are known as “burritos”, or little donkeys. We like to make ours with steak.


Makes 15 burritos


9 teaspoons Chef Paul Prudhomme's Meat Magic®
2 teaspoons dry mustard
2 teaspoons dried cilantro leaves
2 teaspoons Chef Paul Prudhomme's Ground Dried Magic Chile: Ancho (Medium)
1½ teaspoons Chef Paul Prudhomme's Ground Dried Magic Chile: Guajillo (Mild)
1 teaspoon Chef Paul Prudhomme's Ground Dried Magic Chili: New Mexico (Mild)
1 teaspoon ground thyme
½ teaspoon ground nutmeg

3 pounds beef flank steak
¼ cup fresh lime juice
6 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
2 medium green bell peppers, cut into julienne strips
3 medium red bell peppers, cut into julienne strips
1½ large yellow onion, cut into julienne strips
½ cup vegetable oil, in all
15 flour tortillas
1 cup Guacamole

How To Prepare

Combine the first 8 ingredients together thoroughly in a small bowl - this will make a Seasoning Mix. Slice the steaks (cold meat is easier to slice) into strips about 4-inches long by ¼-inch thick.

Place the meat in a large bowl and add 3 tablespoons of the Seasoning Mix, the lime juice, lemon juice and vinegar, and mix thoroughly with your hands. Cover the bowl and allow the meat to marinate in the refrigerator for about 2½ hours.

Combine the green and red bell peppers and onions in another bowl. Strain the marinade from the beef into the vegetables. Stir in ¼ cup of the oil and 1 tablespoon plus 1 teaspoon of the Seasoning Mix. Mix thoroughly with your hands.

Add another 1 tablespoon of the Seasoning Mix and the remaining ¼ cup oil to the meat and rub in well with your hands. Heat a 12-inch cast iron skillet over high heat until very hot, about 8-9 minutes. Using tongs, add the meat to the skillet in batches and cook until browned on both sides, about 2-3 minutes. (Be sure to allow the skillet to get very hot before adding each new batch of meat.) Remove the meat to a bowl.

Let the skillet get very hot again, add the vegetables using a slotted spoon, and cook, tossing often with the spoon, until crisp-tender, about 4-5 minutes. Remove the peppers and onions from the pan with a slotted spoon or tongs, leaving the liquid in the skillet and add the meat. Toss to mix.

Add any liquid remaining in the marinating bowls to the skillet and cook over high heat, stirring and scraping the bottom of the skillet, until thickened. Pour over the meat and vegetables and toss to coat.

Meanwhile, heat the tortillas quickly in a skillet. Top each tortilla with ½ cup of the meat mixture and ¼ cup of the Guacamole and roll up. Serve immediately.

NOTE: These are the ground chile peppers we used. You can use whatever peppers are available in your area, but try to use a variety of heats for a "round" flavor. Don't use commercial chili powder

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