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The Arizona Burrito<\/p>\nThe Arizona Burrito<\/p>\n
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1 lb. skirt steak (cut into bite-sized cubes)<\/p>\n
1 large russet potato, peeled and diced<\/p>\n
1 poblano pepper or bell pepper, diced<\/p>\n
1\/2 medium onion, diced<\/p>\n
1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste<\/p>\n
1 C. shredded Oaxaca or Monterey Jack cheese<\/p>\n
2-3 large flour tortillas<\/p>\n
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Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat. Remove and set aside. Cook the veggies & potatoes: In the same skillet, add the diced potatoes, onions, and poblano peppers. Cook until the potatoes are tender and browned. Combine: Return the steak to the skillet, add the cumin, and mix well. Assemble: Warm your flour tortillas. Add a scoop of the steak and potato mixture down the center, top with a generous handful of cheese, and roll it up burrito-style. Toast the burrito on the skillet for 1-2 minutes per side to melt the cheese, and serve with pico de gallo<\/p>\n","protected":false},"excerpt":{"rendered":"
The Arizona Burrito 1 lb. skirt steak (cut into bite-sized cubes) 1 large russet potato, peeled and diced 1 poblano pepper or bell pepper, diced 1\/2 medium onion, diced 1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste 1 C. shredded Oaxaca or Monterey Jack cheese 2-3 large flour tortillas Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat….<\/p>\n