This delicious Mexican burrito is made from beef stewed in tomato sauce with spices, onions, sweet peppers and chili peppers. In cooking, a skirt steak is used – a piece of meat that differs in large saturated fibers. After a long languishing, it is easily divided into fibrous pieces, which together with the sauce and are used as a filling for burritos. Meat pre marinated overnight in the refrigerator, then it It turns out very juicy and fragrant. Wrap the finished beef in warm tortillas, and the burrito is ready. In this form, you can take have a delicious lunch with you on the road or on a picnic. Share with friends: 
Time: 2 hour. 45 minutes Difficulty: easy Quantity: 12 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l Maggi sauce or 1 tbsp. l soy sauce + 1 tbsp. l Worcester sauce
- 2 tbsp. l water
- 4 tbsp. l freshly squeezed lime juice
- 3 cloves, minced garlic
- 1 serrano pepper, peeled of the stalk, seeds and shredded
- 0.5 tbsp. olive oil
- 1 skirt steak (weighing 1-1.3 kg.), Trimmed and cut into 3 a piece
- 3 tbsp. l vegetable or olive oil
- 1.5 tbsp. diced onions
- 1 tbsp. diced red bell pepper
- 2 peppers of serrano, peeled of stalks, seeds and shredded
- 1 tbsp. beef broth
- 1 can of chopped tomatoes in one’s own juice
- 0.5 tsp dried oregano
- 12 wheat tortillas with a diameter of 15 cm.
- Lime wedges for serving
Recipes with similar ingredients: Maggi sauce, lime, garlic, pepper serrano, beef, onions, sweet peppers, broth, tomatoes, oregano tortilla
Recipe preparation:
- Mix Maggi sauce, water, lime juice in a medium-sized bowl. garlic, serrano, salt and black pepper to taste. Slowly, constantly whipping, pour 0.5 tbsp. olive oil.
- Put the meat in the marinade, making sure it is completely covered a mixture. Put meat with marinade in a bag for freezing. Seal and refrigerate for at least 8 hours or preferably at night. Bring the meat to room temperature for 30 minutes before cooking. Remove the marinade steak and get wet dry with paper towels. Marinade is no longer needed.
- In a large pot with a thick bottom over a moderate high heat heat the vegetable oil. Fry in lots of meat on all sides, about 4 minutes on each side. Transfer the fried steaks to the dish.
- Add onion, serrano, garlic and sweet to a hot pot pepper. Strain for 5 minutes, then pour in beef broth, add tomatoes in own juice, oregano, salt and black pepper to taste. Stir well, then return the meat to the pan. Bring to boil, reduce heat, cover and simmer slowly until the beef will not become very tender, about 2 hours. Shift steaks on a cutting board and let them rest until they cool enough to hold them for about 15 minutes. Keep boiling the sauce until most of the liquid has evaporated, about 10 minutes.
- Use your hands or two forks to chop the steaks into pieces 5 cm long. Return the meat to the pan, mix and cook, until it warms up, about 3 minutes.
- Warm tortillas over a gas burner or in a dry frying pan over medium heat for 20 seconds. Put about 2 tbsp. l the meat mixture in the center of each cake and wrap in a thin burrito. Put all the burritos on a serving platter and garnish with slices lime.
