Seared Sonora Steak Burritos

Ingredients:

Fried Potatoes
2 medium russet potatoes, washed peeled, cut into ½” cubes, and rinsed
½ cup sweet onion, diced
½ tsp cumin
¼ cup vegetable oil
Salt and pepper to taste

Charro Beans
16 oz. can of pinto beans, not drained
1 tsp olive oil
1 Roma tomato, diced
2 tbsp chopped white onion
1 tbsp chopped jalapeño
2 tbsp cilantro
½ cup beef broth
Salt to taste

Chili Colorado Sauce
10 dried Guajillo chiles, stemmed and deseeded
1 tbsp vegetable oil
1 small yellow onion, diced
4 large garlic cloves, chopped
1 tbsp oregano
1 tsp paprika
1 bay leaf
3 cups beef broth
2 tbsp sherry vinegar, add more if needed
Salt to taste

Steak Burrito
4 Guerrero® Sonora Style 12 in. Tortillas
1 tbsp Avocado oil
1 lb skirt steak, thinly sliced
½ tsp Mexican oregano
½ tsp garlic powder
½ tsp onion powder
4 oz. asadero cheese, shredded
1 cup green cabbage, shredded
Nonstick spray
16 oz. charro beans or prepared recipe
½ cup chili colorado sauce or prepared recipe
Salt to taste

how to make it:

Step 1: Chile Colorado Sauce
Cut off the stems of the Guajillo chiles, split in half, and remove the seeds. In a large pot, sauté onion, garlic, and seasonings until the onions soften. Add broth to the pot and bring to a boil. Turn off the heat, add the dried chiles and let steep for 20 minutes. After the chiles have softened, reserve 1 cup of the broth. Pour the remainder of the chiles and broth into a blender along with the sherry vinegar and blend on high until fully processed. If the sauce is too thick, slowly add remaining broth until you get a smooth consistency.

Step 2: Crispy Potatoes
In a large cast iron skillet over medium heat, drizzle in vegetable oil until it coats the bottom of the pan and heat for 1 minute. Add potatoes, onion, and seasonings and stir until potatoes are fully coated. Place a lid on the skillet and let cook uninterrupted for 8 minutes. Remove the lid, toss the potatoes, and cover again to cook for another 5 minutes or until crispy outside and soft inside.

Step 3: Charro Beans
In a small saucepan over medium heat, add olive oil and let heat for 30 seconds. Add chopped tomatoes, onions, jalapeño, and salt and sauté for 2 minutes. Drain and rinse pinto beans before adding to the pot. Add ½ beef broth and cook for 5 minutes or until the beans are warm.

Step 4: Seared Skirt Steak
If working with a whole strip steak, cut with the grain into multiple 3-inch steaks. Turn 90 degrees and cut against the grain into thin ½ in slices. Once the meat is cut into slices, toss with spices and let rest at room temperature for 5-10 minutes. Preheat a heavy-bottom skillet over medium heat and add avocado oil. When warm, add steak and seasonings. Cook for 5-7 minutes until desired temperature. Remove and set aside.

Step 5: Assemble
Warm a heavy bottom pan over medium heat. Place tortillas on a working surface. In the center of each, keeping a border on all sides, evenly divide potatoes, charro beans (about ½ cup) steak, cabbage, and cheese. Pour about 1/8 of sauce onto the top of the burrito fillings. Fold in the top and bottom toward the center and roll tightly to form a burrito. Spray the pan with nonstick oil, and lay one burrito on the surface, folded side down to create a seal and heat the tortilla. After a minute, spray the top of the burrito and carefully flip it to get a nice sear on both sides. Serve with additional Chile Colorado sauce on the side.