It’s just another normal day of the week but today there are burritos involved!
I realize that I haven’t done a taco tuesday in a while. I guess they sort of fell off the radar a little bit between traveling, family stuff, keeping up with blogging, and just the general busyness of life. I’ve just had other recipes on my list that were higher priority, you know? I’m sure you can understand because that seems to be the case for everyone these days. Apparently the future’s not slowing down.
So something I’ve discovered I’ve failed to take advantage of is marinating meats in ziplock bags. Not only is it way faster than other methods, but when you’re done you can just throw it out without the dishes -> Magic. Of course, you probably already know this but the reason why I’ve rarely done it in the past is because I’m almost always making enough for an army which means it usually won’t fit into a freezer-sized bag. Recently though, my fam has been more or less scattered all over the place and it’s not as often that I’m feeding a big group. I’ve been focusing on learning to make smaller portions.
That doesn’t mean I don’t still have people around to feed though. Actually, this week a few of my cousins are staying with us and that bumps up the number of hungry boys hanging around the kitchen. I can count on them to always take care of any extras that involve meat, cheese, chocolate, or sugar.
Mexican food is a really big favorite for everyone in the gang and I haven’t made burritos in a long time so I thought it was about time. These are really quick and easy to make too. After you cook the meat the rest is super simple. I mean, you kinda need the skills to be able to roll up a burrito, which I know from experience not everyone can do, but no worries if you don’t possess this skill. If that’s the case then you can just throw everything into and bowl with rice, lettuce, and/or chips (which is honestly my personal preference for burrito night).
The real star if this show is the carne asada beef and the rest is up to you. You can cut things short by only marinating it for about an hour, but for the best finished result I’d recommend planning ahead and letting it go overnight.
Hope your week is going awesome and I’m excited to know what you think of these!
You’re basic breakfast burrito just got an upgrade! These are a great quick meal with minimal dishes.
Ingredients
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- 1 3/4-2 pounds flank steak, pre-sliced
- 1/4 cup worchestershire sauce
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chili powder
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh lime juice
- 4 cloves garlic, minced
- 4-6 large flour tortillas
- 8 large eggs, beaten
- 1 tablespoon butter
- sea salt+black pepper to taste
- 1 1/4 cups shredded mexican blend cheese
- 1 cup tomato salsa, plus more for serving
- 1 cup sour cream (or Greek yogurt)
- 1-2 medium (ripe) avocados, pitted and sliced
- 1 1/2 cups baby spinach (or lettuce)
- fresh cilantro (optional)
Instructions
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- Combine the ingredients for the marinade in a freezer-sized ziplock bag and seal tightly. Shake the bag and massage it a bit to cover all the meat. Chill the marinade in the fridge for at least an hour and up to 48 hours.
- When you’re ready to make the burritos preheat oven to 374 degrees F (190 C) and heat a large skillet or outdoor grill to medium high. Remove the meat from the marinade and cook on each side for 3-4 minutes or until fully done. Remove from heat put all the meat into a separate bowl or dish and add a tablespoon of butter to the pan. Pour in the eggs and season to taste with salt and pepper. Cook until the eggs are fully cooked and just starting to brown, then remove from heat.
- Fill each burrito with the beef, eggs, sour cream, cheese, avocado, salsa, and spinach or lettuce. (Feel free to adapt this to your taste).Wrap them up tightly and wrap in foil, then put them in the oven to heat for 10-20 minutes until as hot as you’d like (I’m the type that likes my food really hot so just adjust this to your preference or if you like things more lukewarm just serve them immediately and skip the oven.)
