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

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

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