Fajita Fiesta Burrito
Marinated beef, spicy beans, green chile rice, all in a tortilla, topped with sauce, queso, pico and avocado.
Equipment
- cutting board
- kitchen knife
- glass bowl - for marinating the beef
- glass bowl - for making pico de gallo
- glass bowl - for guacamole
- sauce pan - for the enchilada sauce
- sauce pan - for the beans
- sauce pan - for the queso
- sauce pan - for the chicken stock
- skillet - for cooking the beef
- skillet with a lid - for the rice
- baking sheet
- foil
- spatula
- spoons
Ingredients
Ingredients From Other Recipes You Will Need
- 1 cup Fajita Marinade - see attached recipe
- 1 cup Frijoles Charros - see attached recipe
- 2 cups Green Chile Rice - see attached recipe
- 2 cup Texas Enchilada Sauce - see attached recipe
- 1 cup Queso Poblano - see attached recipe
- 1 cup Pico de Gallo - see attached recipe
- 1 cup Guacamole - see attached recipe
Remaining Ingredients
- 2 large tortillas - burrito size
- 1 tbsp olive oil
- 12 ounces beef tenderloin - sliced across the grain in ¼" thick slices
Instructions
- Slice the beef tenderloin across the grain in ¼ inch slices.12 ounces beef tenderloin
- Make the Fajita Marinade, then toss it with the beef. Cover and refrigerate for at least a few hours or overnight for best results.1 cup Fajita Marinade
- Make the Frijoles Charros according to the linked recipe.1 cup Frijoles Charros
- Make the Green Chile Rice according to the linked recipe.2 cups Green Chile Rice
- Make the Texas Enchilada sauce according to the linked recipe.2 cup Texas Enchilada Sauce
- Make the Queso Poblano according to the linked recipe.1 cup Queso Poblano
- Make the Pico de Gallo according to the linked recipe.1 cup Pico de Gallo
- Make the Guacamole according to the linked recipe.1 cup Guacamole
- Add oil to a large skillet over medium heat. Add the tenderloin slices not allowing them to touch each other. Cook only until slightly charred on each side, no more than a few minutes. Cook the meat in batches if necessary to allow it to properly brown.1 tbsp olive oil
- Remove the cooked beef to a dish and set aside.
- Heat up a comal over medium heat. Warm the tortillas on each side, then add them to a foil lined baking sheet.2 large tortillas
- Add a generous scoop of rice, beans, and meat to each tortilla. Roll up the tortilla in burrito style.
- Pre-heat oven to 400℉. Using a large spatula, carefully add the burritos seam side down to a hot comal or large dry skillet. Allow the tortilla to toast slightly, then carefully turn the burrito over to toast the other side. Do this for each burrito separately.
- Return the toasted burritos seam side down to the foil lined baking sheet.
- Ladle some hot Texas Enchiladas sauce and/or queso on top of each burrito. Put the baking sheet into the pre-heated oven, and bake for about 10 minutes.
- Remove from the oven, and carefully plate the burritos. Top with fresh Pico de Gallo, or avocados.
- As a variation, this burrito is topped only with melted queso.
Nutrition
Calories: 694kcal | Carbohydrates: 75g | Protein: 26g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 3122mg | Potassium: 1109mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2840IU | Vitamin C: 48mg | Calcium: 556mg | Iron: 5mg
