We made a very delicious dinner tonight.. It was all pretty experimental and I’m glad it turned out well!
A while back I bought a 2 lb Flank Steak to make carne asada with, but never got around to making it and decided today to try something new.
Shredded beef & black bean burritos smothered in homemade enchilada sauce and melted cheese.
Now, I’m a huge fan of red enchilada sauce and Mike loves the green enchilada sauce, so of course I make both!
- 2lb Flank Steak
- 1 14oz can of stewed or diced tomatoes
- 1 baggie of home made fajita seasoning (see recipe below)
- 6 cloves of garlic, smashed
- salt & pepper
- 1 lime
- Olive oil
- Warm a pan or griddle big enough to sear the flank steak.
- Turn your slow cooker on low and add in the tomatoes and garlic, then stir in the fajita seasoning until it’s throughly mixed.
- Rub one side of the flank steak with enough olive oil to coat and season with salt and pepper.
- When your pan is hot, put the flank steak on it oil side down and while that side is searing rub oil on the top side and add salt and pepper. Turn the flank steak to sear the other side.
- Once the flank steak is seared add it to the slow cooker and squeeze the juice of 1 lime onto the meat and cook on low for 5 – 6 hours. After 5 – 6 hours, take the flank steak out of the slow cooker and shred it using 2 forks. Put shredded meat back into the sauce until you’re ready to assemble your burrito.
- 3 Tbsp. cornstarch
- 2 Tbsp. chili powder
- 1 Tbsp. salt
- 1 Tbsp. paprika
- 1 Tbsp. sugar
- 2-1/2 tsp. crushed chicken bouillon cube
- 1-1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. cumin
- Recipe makes enough seasoning to equal 3 packages of store bought fajita seasoning.
- Combine all of the ingredients into a bowl and seal with a tight lid. Shake the bowl up to mix all of the ingredients thoroughly. Separate mixture into 3 small zipper baggies and store in a cool dry area.
Green Chile Enchilada Sauce
- 1 small onion
- 1 8oz can of green chiles
- 1 jalepeno pepper
- 1 clove of garlic
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cups chicken, pork or vegetable broth (or stock)
- Combine onion, green chiles, jalapeno pepper and garlic into your food processor. Using your food processor on low, run it for about 30 seconds at a time to get your ingredients to a finely chopped state, don’t do it too much as you don’t want it pureed.
- Once the mixture is finely chopped add it to a sauce pan with the remaining ingredients and bring to a boil. Once to a boil, turn to low and allow to simmer uncovered for 30 minutes.
Red Enchilada Sauce
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1/4 cup chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp garlic powder
- 2 cups chicken, pork or vegetable broth (or stock)
- 8oz can of tomato sauce
Heat the oil in a medium sauce pan over medium heat. Stir in the flour and cook for 1 minute. Then add the chili powder, cayenne pepper and garlic powder and cook for 1 more minute.
Gradually stir in the broth mixing well with a wisk to make sure you get out all of the lumps. Then stir in the tomato sauce.
Reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Note: if sauce thickens too much, just add a little water to thin it out.
Now once you get your beef and sauces made, assemble a burrito using your favorite ingredients. I prefer beef, black beans and shredded cheese but Mike likes avocado, sour cream and salsa in his. You can also put in rice or shredded cabbage (lettuce wilts too much for me). Pour a couple of tablespoons of enchilada sauce on the top and top with more cheese. You might need to toss it in the microwave or under the broiler for a few seconds to get the cheese to melt properly.
*I inhaled my food before I had a chance to take a picture. I’ll be sure to throw a picture up when I have one for lunch tomorrow!