Saturday, November 7, 2009
I was starting to feel like an awful wife, because my husband is Hispanic and grew up eating more traditional Mexican food, but I, personally, have never been much of a fan. I may have made mention of this in another post, but I absolutely despise things like tamales and will only eat enchiladas if they are made with flour tortillas...I don't know what it is about the corn tortillas that makes me want to gag--the soft ones, that is! I love corn tortilla chips...I could make a meal on chips and salsa! I also love the more "Americanized" versions of Mexican food like fajitas, quesadillas, tacos, etc. Okay, enough of my rant! The point of my story was that I was feeling badly that I don't make more of an effort to incorporate some of the "comfort foods" that he was used to eating during his childhood. I tend to make comfort foods I remember my Mom making (ie: meatloaf), but always kind of cringed when I thought of the smell of some of his "comfort foods" permeating through the house--certain spices literally make me sick to my stomach! Anyway, I went in search of a dish that I thought would be a good compromise...one we'd both enjoy and I found a recipe for steak burritos. The recipe I found was relatively simple and it didn't call for much in the way of toppings, so I followed it for the basic cooking method of the meat and then I added all of our favorite toppings. This is something you could easily customize to your family's liking and the best part is that like tacos, you can kind of create your own burrito with whatever you like--it's not as if everyone has to have onions, tomatoes, cheese, etc. We ate after my son went to bed, but I know he would have had a lot of fun making his own burrito! My husband was very grateful and said he'd most definitely eat them again--when he walked in, he said the house smelled much like he remembered his parents' house smelling when he was growing up...I guess that was supposed to be a compliment :)
2 flank steaks, 1 pound each (I used round steak)
2 envelopes taco seasoning mix
1 medium onion, chopped
1 can (4 ounces) chopped green chilis
1 tablespoon white vinegar
1/2 cup water
8-10 burrito-sized flour tortillas
Your favorite toppings (Might I suggest any of the following: refried beans, onions, tomatoes, lettuce, cheese, sour cream)
Salsa Verde (Green salsa), for dipping
Rub steaks on both sides with taco seasoning. Place in slow cooker coated with cooking spray. Top with onion, chilies and vinegar. Add 1/2 cup water to bottom; cover and cook on low for 7-8 hours or until meat is tender.
Remove steaks and cool slightly; shred meat with two forks (or cut into small chunks). Return to slow cooker; heat through.
Warm flour tortillas and top with meat mixture and any combination of your favorite toppings. Fold ends and sides over filling. Serve with salsa verde for dipping.
NOTE: When I prepared my husband and my burritos, I did so in the following order: I warmed the tortillas, spread a thin layer of refried beans, put the meat on top of the beans, sprinkled Mexican-style cheese over the meat and then topped with lettuce, tomatoes, onions and sour cream. They were REALLY good like that!
Source: Taste of Home Online