Beef Burritos

Name: Beef Burritos
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: shredded cos lettuce; 2 tsp ground coriander; salt and freshly ground black pepper; 8 flour tortillas; 1 bay leaf; several coriander sprigs, leaves and stalks separated, with the stalks tied together; 1 tbsp ground cumin; skinned and deseeded tomatoes, thinly sliced; pitted black olives, sliced; coarsely grated Cheddar or Monterey Jack cheese; 2 red peppers, halved lengthways, deseeded and coarsely chopped; 4 tbsp passata; 1 tsp hot pickled jalapeño chillies, or to taste; 1 tbsp sweet paprika; 700 g/1 lb 9 oz skirt steak, halved lengthways, then quartered; 450 g/1 lb tomatoes, coarsely chopped; 4 large garlic cloves, peeled; 1 tbsp dried oregano; 2 tbsp sunflower oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
11 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

4 large garlic cloves, peeled
1 tbsp dried oregano
1 tbsp

Americas
Mexico
Main course
Sandwich

Method

Put the garlic on a chopping board, lightly sprinkle with salt and use the tip of a knife to crush into a paste. Transfer the paste to a small bowl and stir in the oregano, paprika, cumin, ground coriander and oil. Use your hands to rub the mixture all over the pieces of steak, then season with salt and pepper.

Put the tomatoes, peppers, passata, pickled chillies, coriander stalks and b