When we were in San Diego last year on our honeymoon, I had the most amazing steak burrito in this little Mexican restaurant. I think that burrito was the sole reason I so fondly look back at our time in San Diego. That and kayaking with leopard sharks; that was pretty cool.
But I digress. Back to the burrito. To start, it was massive -- in fact the waiter kindly called it a "gut buster." It was baked to perfection and when I cut into it, mounds of steak and delicious sauce poured out. I rarely remember meals but I have been pining for another steak burrito for months.
Apparently I loved it so much, I took a picture:
San Diego burrito
I couldn't find a recipe that met what I was looking for so I took a leap of faith and created my own. It wasn't exactly the same, but a pretty good burrito all around. This may join our regular meal rotation!
- 1/2 pound of stir fry steak strips
- 1 small red pepper, julienned
- 1 small yellow pepper, julienned
- 1 small onion, diced
- 2 tbsp taco seasoning (more if you like spicier)
- 2 tbsp cream
- 1/4 cup water
- 1/2 cup shredded cheese
- 4 large tortilla shells, warmed
- salsa, sour cream and/or guacamole to serve
- In a frying pan, saute the onion and add the beef
- Once beef is mostly cooked, add the red and yellow peppers, cook for a couple of minutes
- Add the taco seasoning and water, stir in and let simmer for a few minutes
- Add cream to make a sauce
- Spoon mixture evenly over tortillas in a line down the middle of the tortilla and top with shredded cheese
- Roll tortilla long side first, then tuck in ends and roll
- Place seam side down on cookie sheet and bake in oven preheated to 350 degrees, for about 20-25 minutes, until tortilla is brown and golden
- Serve with salsa, sour cream and guacamole