Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Wagyu Beef Burritos
Wagyu Beef Burritos
Wagyu Beef Burritos
Recipe from the famous Lobel's meats uses Wagyu skirt steak in a garlic, lime and cumin marinade with fresh roasted corn salsa and creme fraiche.
Recipe By:
Lobel's Meats
Prep
N/A
|
Total
N/A
|
Serves
4 Burritos
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Mexican Burrito
Mexican Meat Recipes
Email
Ingredients
2
lbs
Wagyu Skirt Steak, cut into 4 steaks
4
flour
tortillas
Creme fraiche, to serve
1
dash
hot chili oil, to taste
MARINADE:
2
tablespoons
lime juice
Zest of one lime
1
tablespoon
olive oil
2
cloves
garlic, chopped
1
teaspoon
ground cumin
2
tablespoons
Mexican oregano leaves
SALSA:
2
ears
of corn
2
ripe
tomatoes, peeled and seeded
1
small
Spanish onion, finely chopped
1
chile
(jalapeno, Fresno, or Holland), seeded and finely chopped
1
tablespoon
lime juice
1
tablespoon
olive oil
1/3
cup
fresh cilantro leaves, finely chopped
Instructions
1. Combine all marinade ingredients. Place beef in marinade and refrigerate overnight.
2. Preheat oven to 450°F.
3. Peel back the corn husk and remove the silky threads. Pull the husk back over the corn to cover and soak the ears in water for 20 minutes. Remove from water and roast in oven for one hour.
4. Remove the corn from the oven, remove husk and cut kernels from the cob.
5. Mix the corn kernels with remaining salsa ingredients together.
6. Remove steaks from marinade, pat dry with paper towels and cook in hot frying pan for 2 minutes each side. Remove the steaks from the pan and let them rest for five minutes. Slice each steak across the grain into strips.
7. Warm the tortillas briefly in the oven or in a heated, dry frying pan. Spread each tortilla with creme fraiche. Top with beef and salsa and drizzle with chili oil. Fold and serve.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Chorizo-Vegetable Burritos
Apple Chipotle Pork Burritos
Nopalitos and Beef Chili
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
La Cereza Picante Margarita
Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.
Blue Cheese Burgers
The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.
Mustard-Herb Chicken Breast
This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.