These burritos are prepared with a stew of steak with potatoes and cuaresmeño chili and are served with Freshly® by Eva® romaine lettuce, an option to add freshness to this different burrito recipe.
Boil enough water in a pot, then add a teaspoon of salt and cook the baby potatoes for 8 minutes over medium heat or until the vegetables are soft in the center. Drain, let cool and set aside.
Pour the olive oil into a hot skillet and cook the onion with the garlic until they have a shiny tone. Add the tomato, cuaresmeño chili, beef steak, and potatoes, then season with salt and pepper and cook over medium-low heat, stirring until the meat has a darker color. Pour in the tomato puree and cook for 10 more minutes over low heat or until the liquid from the puree reduces by 80%.
Remove the leaves from a Freshly® by Eva® romaine lettuce. Set aside.
Spread a flour tortilla for burritos with refried pinto beans, add the leaves of Freshly® romaine lettuce, the steak with potatoes, the panela cheese in strips, the red onion, cilantro, and sliced avocado. Close in an envelope shape and heat the burritos on a hot griddle. Serve with lemon and sauce to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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