Christmas Burrito

Appetizers | Mexican cuisine

⏳ Time

1 hour 30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Christmas Burrito

Ingredients

Veal Tenderloin - 3 lbs
Salt - to taste
Ground Black Pepper - to taste
Vegetable Oil - 1 cup
Campbell's Beef Broth - 2 cups
Garlic - 4 cloves
Spanish onions - 3 heads
Wheat Flour - 1 cup
Ground Cumin - 1 teaspoon
Dried Rosemary - 1 teaspoon
Ground ancho chili pepper - 4 tablespoons
Chicken Broth - 1 cup
Habanero Pepper - 6 pieces
Tomatoes - 6 pieces
Freshly squeezed orange juice - 1 tablespoon
Tortillas - 4 pieces
Monterey Jack Cheese - 7.1 oz
Spanish onions - 1 head
Iceberg Lettuce - 2.5 oz

Step by Step guide

Step 1

Season the beef with salt and pepper. In a large pot over medium heat, heat 2 tablespoons of vegetable oil. Sear the beef for 12-14 minutes, turning until golden brown. Pour in the beef broth, add 1/4 of the finely chopped garlic, 1/3 of the chopped onion, mix well, and reduce the heat slightly. Cover and simmer on low heat for about 3 hours. Then remove from heat and let cool. Shred the cooled beef by hand. Skim off the foam and fat from the broth and transfer it to a container.

Step 2

In a saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1/4 of the chopped white onion and 1/3 of the garlic and cook for about 10 minutes until the onion becomes translucent. Stir in half of the flour, 1 teaspoon of ground cumin, and half of the oregano. Cook until fragrant, then add the ground chili and 1.5 cups of water. Stir, increase the heat, and bring to a boil. Mix thoroughly, reduce the heat, and cook for another 2-3 minutes. Season with salt and pepper. Set aside.

Step 3

In a small saucepan over high heat, heat 2 tablespoons of vegetable oil. Add 1/3 of the remaining chopped white onion and half of the garlic, stir and sauté until the onion becomes translucent. Stir in the remaining flour, cumin, and 1/4 teaspoon of black pepper. Cook for 2 minutes. Pour in the chicken broth and stir, scraping up any bits stuck to the bottom. Add 2/3 of the poblano peppers (chopped and seeded) and the remaining dried oregano. Mix thoroughly. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, for about 20 minutes. Then transfer the contents of the saucepan to a blender and blend until smooth. Set aside the resulting sauce.

Step 4

Heat the remaining oil in a large skillet over high heat. Sauté the remaining white onion and garlic. Add the shredded meat and cook, stirring, for 12-14 minutes. Then pour in the remaining broth, add the poblano peppers, half of the chopped tomatoes, and lime juice. Reduce the heat and cook until most of the liquid evaporates. Season with salt and pepper to taste.

Step 5

Warm the tortillas in a skillet, then place beef and shredded cheese on each tortilla. Roll up the burritos, tucking in the edges, place on plates, and drizzle with both sauces. Top with the remaining cheese, chopped tomato, lettuce leaves, and red onion.