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Party Burrito

Mexican.Chef's picture
Ingredients
  Flour tortillas 2 Dozen
  Chicken breasts 2 1⁄2 Pound
  Beef steak 1 1⁄4 Pound (Use Top Round Or Sirloin)
  Ground cumin 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Chorizo 1 Pound, skinned (Use Purchased, Otherwise Use 2 Cups Bulk Chorizo)
  Water 1 Cup (16 tbs) (Use More If Required)
  Butter/Margarine 2 Tablespoon, melted
  Olive oil 2 Tablespoon
  Smoked sausage links 10 Ounce, fully cooked (2 Packages About 5 Ounce Each, Miniature Variety)
  Jack cheese 6 Ounce, thinly sliced
  Mild onions 2 Large, thinly sliced
  Guacamole 1 Tablespoon
  Tomato salsa 1 Tablespoon
Directions

Remove skin and bones from chicken breasts and slice into 1/2-inch-wide strips.
Slice steak on the diagonal 3/8 inch thick, then into 1/2-inch-wide strips.
Sprinkle both meats evenly with cumin, salt, and garlic, rubbing in lightly with your fingertips.
Place purchased chorizo in a pan, cover with water, and simmer for 10 minutes; drain.
Heat frying pan over high heat, add 1 tablespoon each of butter and oil, and lay chicken strips in pan in a single layer.
Cook quickly, uncovered, turning, until browned on all sides (about 2 minutes).
Remove from pan and arrange in a chafing dish or warm serving pan or dish.
Heat remaining 1 tablespoon each butter and oil in frying pan and put in steak strips in a single layer.
Cook quickly, uncovered, turning once, until browned on both sides (about l minute).
Transfer to dish with chicken.
Slice chorizo on diagonal about 1/4 inch thick, or crumble into pan along with smoked sausage, and heat just until hot through.
Then arrange in dish with other meats.
Place dish of meats on warming tray.
Arrange cheese and onion slices on a plate.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Chicken

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