Grilled seasoned steak with pan-fried potatoes, charro beans, Mexican cheese and shredded green cabbage with chilli Colorado sauce.
Ingredients
Fried Potatoes
- 2 medium Sebago potatoes, washed peeled, cut into 1cm cubes, and rinsed
- ½ cup white onion, diced
- ½ tsp cumin
- ¼ cup vegetable oil
- Salt and pepper to taste
Charro Beans
- 250g can of pinto beans, not drained
- 1 tsp olive oil
- 1 Roma tomato, diced
- 2 tbsp chopped white onion
- 1 tbsp chopped jalapeño
- 2 tbsp coriander
- ½ cup beef stock
- Salt to taste
Chilli Colorado Sauce
- 10 dried Guajillo chillis, stemmed and deseeded
- 1 tbsp vegetable oil
- 1 small brown onion, diced
- 4 large garlic cloves, chopped
- 1 tbsp oregano
- 1 tsp paprika
- 1 bay leaf
- 3 cups beef stock
- 2 tbsp sherry vinegar, add more if needed· Salt to taste
Steak Burrito
- 4 Guerrero® Homestyle Burritos
- 1 tbsp Olive oil
- 450g flank steak, thinly sliced
- ½ tsp Mexican oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- 110g Mexican blend cheese, shredded
- 1 cup green cabbage, shredded
- Nonstick spray
- 450g charro beans or prepared recipe
- ½ cup Chilli Colorado sauce or prepared recipe
- Salt to taste
Method
Chilli Colorado Sauce
1. Cut off the stems of the Guajillo chillis, split in half, and remove the seeds. In a large pot, sauté onion, garlic, and seasonings until the onions soften.
2.Add stock to the pot and bring to a boil. Turn off the heat, add the dried chiles and let steep for 20 minutes.
3. After the chillis have softened, reserve 1 cup of the stock.
4. Pour the remainder of the chillis and stock into a blender along with the sherry vinegar and blend on high until fully processed. If the sauce is too thick, slowly add remaining stock until you get a smooth consistency.
Crispy Potatoes
1. In a large pan over medium heat, drizzle in vegetable oil until it coats the bottom of the pan and heat for 1 minute. Add potatoes, onion, and seasonings and stir until potatoes are fully coated. Place a lid on the pan and let cook uninterrupted for 8 minutes.
2. Remove the lid, toss the potatoes, and cover again to cook for another 5 minutes or until crispy outside and soft inside.
Charro Beans
1. In a small saucepan over medium heat, add olive oil and let heat for 30 seconds. Add chopped tomatoes, onions, jalapeño, and salt and sauté for 2 minutes.
2. Drain and rinse pinto beans before adding to the pot. Add ½ beef stock and cook for 5 minutes or until the beans are warm.
Seared Flank Steak
1. Cut with the grain into multiple 3-inch steaks. Turn 90 degrees and cut against the grain into thin 1cm slices. Once the meat is cut into slices, toss with spices and let rest at room temperature for 5-10 minutes.
2. Preheat a skillet over medium heat and add olive oil. When warm, add steak and seasonings. Cook for 5-7 minutes or until cooked as preferred. Remove and set aside.
Assemble
Warm a pan over medium heat. Place tortillas on a working surface. In the centre of each, keeping a border on all sides, evenly divide potatoes, charro beans (about ½ cup) steak, cabbage, and cheese. Pour about one-eighth of sauce onto the top of the burrito fillings. Fold in the top and bottom toward the centre and roll tightly to form a burrito. Spray the pan with nonstick oil, and lay one burrito on the surface, folded side down to create a seal and heat the tortilla. After a minute, spray the top of the burrito and carefully flip it to get a nice sear on both sides. Serve with additional Chile Colorado sauce on the side.
