Makes 4 large Burritos
YouTube instructional video is at the bottom
What you’ll need
1- and 1/2-pounds beef chuck steak
Flour tortillas (9-inches diameter)
All-purpose flour
Vegetable or canola oil
Better than bouillon beef base
8 ounces Pepper jack cheese
8 ounces shredded sharp cheddar cheese
Day old, cooked rice
Seasonings
Yellow onion
Green bell pepper
Green chili pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul Prudhomme’s meat magic
Tools you’ll need
Cheese shredder
9 by 13-inch glass or metal pan
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, half of a green bell pepper and half of a green chili pepper. Make sure you Rinse the green bell pepper and green chili pepper before chopping. Remove the core from the center of your bell pepper before you chop it and remove the seeds from the green chili pepper before you chop it. Press 2 cloves garlic with a garlic press or chop the garlic until minced with a knife.
Beef steaks
Step 2-Cut each beef steak in half. Cut each beef steak into strips. Place the beef steak strips into a strainer. Rinse the beef steak strips off with cold water.
Step 3- Add the beef steak strips, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning, and 1/2 teaspoon chef Paul Prudhomme’s meat magic into a medium-sized bowl. Coat the seasonings on to the beef steak strips with your hands. Cover the bowl with a lid. Let marinate in the fridge for 2 to 4 hours or overnight.
Cheeses
Step 4- Shred 5 ounces in weight of Pepper jack cheese and 5 ounces in weight of sharp cheddar cheese using the cheese shredder. Once done place the shredded cheeses in the fridge.
Beef stock
Step 5- Add 5 cups hot water and 1 teaspoon better than bouillon beef base into a medium-sized bowl. Stir all ingredients together with a whisk until the beef base has dissolved into the water.
Cooking the beef steak and sautéing the seasonings
Preheat fire to medium heat.
Step 6- Add 1 tablespoon salted butter, 2/3 cup chopped yellow onion and 1/2 cup chopped green bell pepper into a large saucepan. Stir all ingredients together. Cover the saucepan with a lid. Let sauté for 6 minutes stirring occasionally.
Step 7- Add 2 cloves pressed or chopped garlic, 1/8 cup chopped green chili pepper, beef steak strips and 5 cups beef stock. Stir all ingredients together. Cover the saucepan with a lid. Let simmer for 1 hour.
Step 8- Make sure you taste test the beef strips to see if they are tender. Add cooked beef steak strips along with the beef stock into a mesh strainer with a fat separator underneath it. Stir the beef strips while they are in the strainer to allow the beef stock to drain into a fat separator. Once done you should have 1 and 1/3 cups beef stock and 1/4 cup beef fat.
Making the gravy | Making the beef filling
Preheat fire to medium heat.
Step 9- Add 1 tablespoon beef fat or vegetable or canola oil and 1 tablespoon all-purpose flour into a large saucepan. Stir continuously for 4 minutes or until the roux reaches a brown color. Add 1 and 1/3 cups beef stock and 1 cup water. Stir all ingredients together. Cover the saucepan with a lid. Let simmer for 15 minutes stirring occasionally.
Step 10- Add cooked beef steak strips and 1/3 cup day old, cooked rice. Stir all ingredients together. Let cool for 10 minutes.
Toasting the tortillas
Preheat fire to medium heat.
Step 11- Let a large saucepan or frying pan get hot for 1 to 2 minutes. Add Tortilla one at a time. Heat the tortillas on one side for 15 to 20 seconds. Remove from the saucepan or frying pan and set aside to cool.
Assembling the Burritos
Step 12- Make sure the side of the tortilla you toasted is faced down onto the serving plate. Add 4 ounces in weight of the beef steak filling, 1 or 2 ounces in weight of the shredded pepper jack cheese and 1 or 2 ounces in weight of the shredded sharp cheddar cheese onto the middle of the tortilla. Make sure you add the filling closer to the side you fold the tortilla over the filling.
Step 13- To fold the tortilla, take the sides of the tortilla and bring them toward the center. Take one end of the tortilla and fold it over the filling. Push the edge of the tortilla into the filling. From there bring the sides of the tortilla toward the center. Carefully roll the tortilla.
Baking the burritos
Preheat oven to 375-degrees F.
Step 14- Add wrapped burritos into a baking pan. Place into a preheated 375-degree F. oven on the middle rack. Bake for 15 minutes. Once the baking time is up, remove the burritos from the oven. Let cool for 5 to 10 minutes before serving. You can also serve them the next day if you like.
YouTube instructional video
