Recipe courtesy of Marcela Valladolid
Episode: Good To Go
Warm Picnic Burritos (
Total:
2 hr 45 min
Active:
15 min
Yield:
12 burritos
Level:
Easy
Total:
2 hr 45 min
Active:
15 min
Yield:
12 burritos
Level:
Easy

Ingredients

  • 2 tablespoons Maggi sauce* or 1 tablespoon soy sauce, plus 1 tablespoon Worcestershire sauce
  • 2 tablespoons water
  • 4 tablespoons fresh lime juice
  • 3 garlic cloves, minced
  • 1 serrano chile, stemmed, seeded, and minced
  • Salt and freshly ground black pepper
  • 1/2 cup olive oil
  • 1 (2 to 3-pound) skirt steak, trimmed and cut into 3 pieces
  • 3 tablespoons vegetable or olive oil
  • 1 1/2 cups diced onion
  • 1 cup diced red bell pepper
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 cup beef broth
  • 1 can diced tomatoes with juice
  • 1/2 teaspoon dried oregano
  • 12 (6-inch) flour tortillas
  • Lime wedges, for serving

Directions

Combine the Maggi sauce, water, lime juice, garlic, chile, salt, and pepper, to taste, in a medium-size bowl. Slowly add the 1/2 cup of olive oil, whisking constantly.

Add the beef to the marinade, making sure each piece is coated with the mixture. Transfer the meat and the marinade to a quart-size freezer bag. Seal and refrigerate for at least 8 hours or preferably overnight. Allow the meat to come to room temperature before cooking, about 30 minutes. Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.

In a large heavy pot, heat the vegetable oil over medium-high heat. Sear the meat on all sides, a few pieces at a time, about 4 minutes per side. Transfer the browned meat to a platter and set aside.

Add the onions, peppers, garlic, and chiles to the hot pan. Saute for 5 minutes, then add the beef broth, tomatoes, oregano, salt and pepper, to taste. Mix well, then return the meat to the pan. Bring to a boil, reduce the heat, cover, and simmer slowly until the meat is very tender, about 2 hours. Transfer the meat to a cutting board and allow to rest until cool enough to handle, about 15 minutes. Continue to cook the onion mixture until most of the liquid has evaporated, about 10 minutes.

Using your fingers or 2 forks, shred the meat into 2-inch-long pieces. Return the shredded meat to the pot, stir to combine, and cook until meat is very hot, about 3 minutes.

Warm the tortillas over a burner or in a dry skillet over medium heat for 20 seconds. Put about 2 tablespoons of the meat mixture in the center of each tortilla, and roll into a thin burrito. Arrange them on a serving platter and garnish with lime wedges.

Cook's Note

*Maggi sauce is a popular seasoning in Mexico that can be found in Latin markets

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Picnic Tabbouleh

Recipe courtesy of Laura Calder

Fruit Burritos

Recipe courtesy of El Guzii

Duck Burrito

Recipe courtesy of Emeril Lagasse

Breakfast Burrito

Recipe courtesy of Ellie Krieger

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here