Friday, March 16, 2012
Braised Beef Burritos with Tomatillo Salsa
PDM came up with this recipe to improve our beef burritos, which were always tasty but sometimes a bit on the chewy side. The braising method tenderizes the meat and adds to the flavor, plus it makes a nice sauce that can go into the burrito with the other ingredients.
Braised Beef Burritos - serves 4 (~400 mg sodium per serving)
1.5 lb skirt steak, trimmed of excess fat and cut into skillet sized slabs
1 T canola oil
1 cup beef broth (low sodium if possible)
1 medium onion, sliced into half rounds
1 T unsalted butter
Tumaro's Gourmet Tortillas - multigrain, low in carbs variety
Mexican shredded cheese blend
Tomatillo salsa (recipe below)
Hot sauce to taste
Preheat oven to 300 F. Sprinkle the skirt steak slabs liberally with cumin, cayenne, and chile powder. Dust lightly with black pepper and garlic powder. (See photo below.)
Sear seasoned beef in oil, working in stages using a cast iron dutch oven or oven-safe skillet over medium high heat. Remove and set aside. Add broth to pan and use wooden spoon to deglaze the pan and incorporate the fond into the liquid. Return the beef to the pan, cover, and cook in oven for about one hour. Turn the meat over half way through the cooking time, and add enough water to keep the liquid level about halfway up the side of the meat.
During the braising time, melt the butter over medium low heat. Add onion slices and cook, covered, stirring occasionally, until onion begins to carmelize (~30 minutes).
Remove meat from braising liquid, transfer to cutting board and slice into small, bite-sized pieces. Meanwhile, reduce the braising liquid over medium heat on the stovetop until it is about 1/3 of the original volume. Return chopped beef and any juices to the pan, toss and saute briefly, and remove pan from heat.
Steam or heat tortillas topped with cheese until the cheese melts and tortilla is softened. Fill with beef mixture, carmelized onion, hot sauce and tomatillo salsa; wrap and serve.
3 tomatillos, diced into medium cubes
~1/3 medium onion, diced medium
2 fresh jalapeno peppers, seeded and finely diced
juice of 1 lime
1 t sugar
1 t cumin powder
2 T minced cilantro
Saute tomatillos 3-5 minutes until softened. Drain excess liquid and allow to cool. Add the remaining ingredients, mix and refrigerate until ready to use.