Tex-Mex beef burritos

Fairlady
6 servings
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Beef

By Food24 November 03 2009
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Ingredients (14)

5.00 ml chillies — powder
5.00 ml cumin — ground
1.00 garlic — cloves, crushed
30.00 ml fresh chillies — 573
45.00 ml lime juice
750.00 g rump steak
2.00 ml salt
410.00 g black beans — red kidney beans, tinned and drained
2.00 tomatoes — diced
45.00 ml onion — chopped
2.00 fresh chillies — diced
1.00 avocado — small
6.00 tortillas
65.00 ml fresh coriander — chopped
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Method:

In a small bowl, whisk chilli powder, cumin, garlic, oil and 15 ml (1 tbsp) lime juice. Pour over steak (cut into 3 pieces) and marinate for up to 2 hours.
Combine 15 ml (1 tbsp) lime juice, salt, beans, tomatoes, onion and chillies, set aside.
Preheat a grilling pan. Remove steak from marinade and cook for 2 to 3 minutes a side (medium rare) or 3 to 4 minutes (medium). Remove and place on a plate.
Toss avocado cubes in remaining lime juice. Heat tortillas in oven at 180 ºC for about 5 minutes.
Cut steak into thin lengthways slices, across the grain. Place on a large serving platter with warmed tortillas, black bean mixture (salsa), cubed avocado and coriander.
Guests fill and roll up tortillas at the table.



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