Name: Beef Steak Burrito with Potatoes
Prep time: 60 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 Romaine Lettuce Freshly® by Eva®, 3-piece bag; water, hot for cooking the potatoes; 300 grams new potatoes, with skin, in quarters; 2 tablespoons olive oil; 1 cup onion, finely chopped; 2 tablespoons garlic, finely chopped; 1/2 cups tomato, seedless, in small cubes; 1 cuaresmeño chile, finely chopped; 400 grams beefsteak, in strips; salt, for seasoning; pepper, for seasoning; 1/4 cups tomato purée; 8 flour tortillas, for burritos, hot; 1 cup refried beans; 200 grams panela cheese, in strips; 1/4 cups red onion, finely chopped; 1/4 cups cilantro, finely chopped; 1/2 avocados, in slices; lime, in quarters, for serving; salsa, green or red, for serving

Preparation

35 mins

25 mins

Low

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%.

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Beef Steak Burrito with Potatoes

Ingredients

Preparation

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