Steak burritos from Mexican Food Made Simple by Thomasina Miers

  • spring onions
  • avocados
  • bay leaves
  • black beans
  • crème fraîche
  • garlic
  • limes
  • onions
  • oranges
  • thyme
  • cheddar cheese
  • corn tortillas
  • store-cupboard ingredients
  • beef skirt steaks
  • chiles de arbol

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast chipotle salsa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 14, 2015

    p. 117 – These were terrific! Though the author recommends skirt steak we prefer flank and that’s what I used here. Our steak marinated overnight and was cooked to a perfect medium rare over charcoal. The smokiness of the grilling process and the flavours of the marinade made for a perfect pairing and even on its own, the steak would have made for a delicious meal. When combined with the other ingredients it really exceeded our expectations. I especially liked the author’s technique of toasting the stuffed burrito in a dry pan. Prior to this I’ve always baked my burritos but I’ll be toasting from now on as we loved the crispiness achieved by doing this. I’m excited about the other recipes in this book after such a positive experience with the three I’ve prepared thus far. Photos here:

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