Steak and Chicken Burritos - Lord, Have Mercy!
Lord Have Mercy!
Umh, umh so Good!
This recipe is easy and a favorite for everyone! (Black beans are optional) Ha!
- 2-3 large boneless, skinless chicken breast
- 2-3 sizable strip steaks
- 1 medium yellow or white onion
- 4 tablespoons Fajita seasonings
- 3 tablespoons crackled black pepper
- 1 teaspoon sea salt
- 3 tablespoons of oregano (fresh or dried)
- 2 tablespoons of crushed garlic (optional)
- 1 medium can diced tomatoes
- 1 cup sweet corn (steam in bag in microwave)
- 1 cup Goya Black beans - or any brand of black beans (make sure you are black bean tolerant)
- 3 cups of Mexican blend cheese in a bag
- Ortega or Picante or any-type of mild chunky red salsa
- Sour cream - at your discretion
- 1 package of 12 extra-large Tortilla flour shells
- Extra virgin olive oil, or margarine or butter
- 2 tablespoons fresh cilantro ( you can use dried, but fresh is always better )
Cut chicken breast and steak in small and medium pieces. Cook on stove in a large frying pan over medium low fire. Add fajita seasoning, onion, sea-salt, crackled black pepper, oregano, cilantro, and garlic. Let cook till steak is brown and chicken is not pink.
Then on Extra large Tortilla's (make as many as you'd like) add the diced tomatoes, corn, black beans, cheese, and some of the Picante chunky sauce.
Add the above ingredients to your liking, including a dollop of sour cream if you want to. Make sure you don't over-stuff shell, so that you can fold. Use a butter knife or something flat without sharp wedges in order to spread a light coating of Extra virgin oil, or margarine, or butter on the top, without tearing the tortilla.
Put in oven at 275 degrees for 10 minutes until brown on top. Burritos will be extra crispy on the top, so you will have to use a knife and fork. Unless you have some big ole giant hands, good luck trying to hold that big baby in your little-bitty averaged sized clappers!
If you do not want to add Extra virgin olive oil, or margarine, or butter, you don't have too.
You can just add as much as you'd like on the Tortilla and fold, make sure the meat is hot so that the cheese can melt.
Yields - 12 large Burritos. If you want to make less, use less amounts of ingredients. You have to do the guessing. Be smart about how much and how little you use, and you can't lose.
And yes, this is somewhat caloric and delicious. You can use non-fat sour cream, and low-fat Mexican cheese to wipe those calories away and make it thigh and stomach friendly.