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Rexal

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Recipe of Burritos de Arrachera with Flour Tortillas
Rexal

Rexal

Recipe of Burritos de Arrachera with Flour Tortillas
Rexal

Rexal

Recipe of Burritos de Arrachera with Flour Tortillas
Rexal

Rexal

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Recipe of Burritos de Arrachera with Flour Tortillas
Recipe

Burritos de Arrachera with Flour Tortillas

40 mins
13 mins
Low
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Nothing like a homemade burrito of arrachera with delicious flour tortillas made by hand. They are fluffy and delicious, the most incredible thing is that you only need 5 ingredients to prepare the tortillas. Your mouth will water with every bite!
Learn more about Rexal

Ingredients

4 portions
  • 4 cups wheat flour, for flour tortillas
  • 1/3 teaspoons salt, for flour tortillas
  • 2 teaspoons Rexal® Baking Powder, for flour tortillas
  • 1 cup vegetable shortening, for flour tortillas
  • 1 cup Water, hot, for flour tortillas
  • 1 cup bacon, finely chopped
  • 1/2 onions, finely chopped
  • 1 green bell pepper, cut into strips
  • 1 red pepper, cut into strips
  • 500 grams flank steak, marinated
  • to taste lettuce
  • to taste green sauce, To accompany

Preparation

For the tortillas, in a bowl mix the flour with the salt, the Rexal® Baking Powder, the butter and the water. Knead until obtaining a homogeneous mass. Let stand for 15 minutes.
Take a ball of dough and on a floured surface, stretch the dough to form the tortilla.
Place the tortilla on a griddle over low heat and cook for 3 minutes, or until the tortilla inflates and is cooked inside.
For the arrachera: in a pan over medium heat add the bacon, onion, peppers and flank stew, cook for 10 minutes.
On a flour tortilla, place a leaf of lettuce, add flank steak and accompany with sauce.

PRESENTATION

On an extended plate, accompanied by green salsita.

TIPS

Rexal® baking powder makes your tortillas inflate and stay smooth.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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