Smothered Chile Colorado Burritos
The word colorado means “reddish color” in Spanish and to achieve that we chose to work with our Pollo Asado Seasoning. Though there's no pollo, or chicken, in this dish, Pollo Asado has a deep earthiness and a complex flavor that goes well with steak, and is the right shade of vibrant red to appeal to the eye, too.
Make the Chile Colorado sauce a day ahead of time and give the flavors the opportunity to come together in your refrigerator. The sauce will be better for it, and the batch will probably make more than you need unless you really want to smother your burritos. Enjoy it afterward scooped onto some chips or served next to a chicken taco salad.
Ingredients:
- 1/2 cup apple cider vinegar
- 2 Tablespoons olive oil, divided
- 3 Tablespoons Pollo Asado Seasoning, divided
- 12 ounces flank steak
- 2 cups Chile Colorado sauce
- 1 Anaheim pepper
- 1 green bell pepper
- 1 Tablespoon cold water
- 2 Tablespoons corn starch
- 1 can or 2 cups cooked black beans, drained and rinsed, divided
- 4 burrito sized whole wheat flour tortillas
- 4 tablespoons Mexican style shredded cheese
- Sour cream or Mexican crema, shredded lettuce, tomatoes, and fresh cilantro for serving
Instructions:
- In a glass baking dish large enough to fit the flank steak, combine vinegar, 1 Tablespoon olive oil, and 2 Tablespoons of Pollo Asado Seasoning. Stir to combine.
- Add steak to the marinade and refrigerate for at least 1/2 hour.
- Heat grill to high with both a direct- and and indirect-heat cooking area.
- Grill steak over direct heat for 1-2 minutes per side, enough to sear the outside.
- Move meat over indirect heat and continue cooking for 3 minutes per side, or until the internal temperature of the flank steak reaches 125-130°F.
- Remove meat from the grill. Let it rest under a foil tent for at least 10 mins.
- In a large saucepan over medium heat, add remaining Tablespoon olive oil. When it is hot, add chopped Anaheim and bell peppers and remaining Pollo Asado Seasoning. Saute for 5-8 minutes, until peppers are soft but not starting to char. Add Chile Colorado sauce and simmer together for another 2-3 minutes.
- Whisk together cold water and corn starch and immediately add it to the rest of the ingredients in the saucepan.
- Reduce heat to a simmer and cook for about 15 minutes.
- Warm up black beans in a pan or in the microwave.
- Slice rested flank steak across the grain, and then into bite-sized pieces.
- Add cut steak to the sauce and stir to combine.
- Add 1/4 cup of the black beans and 1/4 cup of steak mixture to the middle of each tortilla.
- Fold in the sides and roll tightly to wrap the burrito. Repeat with remaining three tortillas.
- Fold a large piece of foil big enough to hold the burritos, and lay it over the indirect heat side of the grill.
- Place seam side down on the foil and pour the remaining beans, beef, and shredded cheese over the top of the burritos.
- Cover the grill and cook for 5-10 minutes until burritos are heated through and cheese is melted.
- Serve with lettuce tomatoes, Mexican crema, and cilantro.
