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Recipe: Barbecued Burritos
Similar Categories: Barbecued, Burritos
Serving Size : 6
1 pound beef boneless top round steak -- about 1 inch thick
Mexican Marinade (see below)
Orange-Jicama Salsa -- if desired, see
recipe
3/4 cup Spicy Texas Barbecue Sauce -- (see recipe)
6 flour tortillas (10 inches in diameter)
1 cup shredded Cheddar cheese (4 ounces)
1 medium onion -- chopped
1 medium tomato (1/2 cup) -- chopped
1 medium avocado (3/4 cup) -- chopped
MEXICAN MARINADE
1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon salt
Pierce beef with fork several times on both sides. Prepare Mexican
Marinade. Add beef, turning to coat with marinade. Cover dish or seal bag
and refrigerate, turning beef occasionally, at least 8 hours but no longer
than 24 hours.
Prepare Orange-Jicama Salsa and Spicy Texas Barbecue Sauce.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat (see "Grilling: Direct- and Indirect-Heat Grilling" tip).
Wrap tortillas in heavy-duty aluminum foil.
Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5
inches from MEDIUM heat 25 to 30 minutes for medium doneness, turning
once. Add packet of tortillas for last 5 minutes of grilling, turning
occasionally, until warm.
Cut beef across grain into thin slices. Place beef, cheese, onion, tomato
and avocado on center of each tortilla. Fold one end of tortilla up about
1 inch over filling; fold right and left sides over folded end,
overlapping. Fold remaining end down. Brush burritos with Spicy Texas
Barbecue Sauce.
Grill burritos uncovered 4 to 5 inches from MEDIUM heat 5 minutes, turning
once, until hot.
Serve burritos with Orange-Jicama Salsa.
MEXICAN MARINADE:
Mix all ingredients in shallow nonmetal dish or resealable plastic bag.
About 1/2 cup.
1 pound beef boneless top round steak -- about 1 inch thick
Mexican Marinade (see below)
Orange-Jicama Salsa -- if desired, see
recipe
3/4 cup Spicy Texas Barbecue Sauce -- (see recipe)
6 flour tortillas (10 inches in diameter)
1 cup shredded Cheddar cheese (4 ounces)
1 medium onion -- chopped
1 medium tomato (1/2 cup) -- chopped
1 medium avocado (3/4 cup) -- chopped
MEXICAN MARINADE
1 (5 1/2-ounce) can spicy eight-vegetable juice
2 tablespoons lime juice
1 tablespoon vegetable oil
1/4 teaspoon salt
Pierce beef with fork several times on both sides. Prepare Mexican
Marinade. Add beef, turning to coat with marinade. Cover dish or seal bag
and refrigerate, turning beef occasionally, at least 8 hours but no longer
than 24 hours.
Prepare Orange-Jicama Salsa and Spicy Texas Barbecue Sauce.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct
heat (see "Grilling: Direct- and Indirect-Heat Grilling" tip).
Wrap tortillas in heavy-duty aluminum foil.
Remove beef from marinade; discard marinade. Cover and grill beef 4 to 5
inches from MEDIUM heat 25 to 30 minutes for medium doneness, turning
once. Add packet of tortillas for last 5 minutes of grilling, turning
occasionally, until warm.
Cut beef across grain into thin slices. Place beef, cheese, onion, tomato
and avocado on center of each tortilla. Fold one end of tortilla up about
1 inch over filling; fold right and left sides over folded end,
overlapping. Fold remaining end down. Brush burritos with Spicy Texas
Barbecue Sauce.
Grill burritos uncovered 4 to 5 inches from MEDIUM heat 5 minutes, turning
once, until hot.
Serve burritos with Orange-Jicama Salsa.
MEXICAN MARINADE:
Mix all ingredients in shallow nonmetal dish or resealable plastic bag.
About 1/2 cup.
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