Ingredients with Measurements:
- 1 lb flank steak
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 1 tbsp olive oil
- 4 large flour tortillas
- 1 cup cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Season the flank steak with cumin, chili powder, paprika, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear on both sides until browned, about 3-4 minutes per side.
3. Transfer the steak to a slow cooker and add the onion, red bell pepper, garlic, tomato sauce, and beef broth.
4. Cover and cook on low for 6-8 hours, until the steak is tender and can be easily shredded with a fork.
5. Remove the steak from the slow cooker and shred it with a fork.
6. Preheat the oven to 350°F.
7. Lay out the flour tortillas and divide the cooked rice, black beans, and shredded cheese evenly among them.
8. Top each tortilla with the shredded beef and roll up tightly.
9. Place the burritos seam-side down in a baking dish and bake for 10-15 minutes, until the cheese is melted and the tortillas are lightly browned.
10. Garnish with chopped cilantro and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours in the slow cooker, 10-15 minutes in the oven
Temperature:
- Slow cooker: low heat
- Oven: 350°F
Serving size:
- 4 burritos
Nutritional information:
- Calories: 580
- Fat: 23g
- Carbohydrates: 54g
- Protein: 39g
- Fiber: 8g
- Sugar: 5g
Substitutions for ingredients:
- Flank steak can be substituted with beef chuck roast or brisket.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add sliced jalapeños or hot sauce for extra heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add avocado or guacamole for extra creaminess.
Tips and tricks:
- To make shredding the beef easier, let it cool slightly before shredding.
- Make sure to roll the burritos tightly to prevent the filling from falling out.
- Leftover carne mechada can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, wrap the burritos in foil and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and sour cream.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with a side of Mexican rice and a salad.
Suggested side dishes:
- Mexican rice
- Black bean salad
- Corn on the cob
Troubleshooting advice:
- If the beef is tough, it may need to cook for longer in the slow cooker.
- If the burritos are falling apart, make sure to roll them tightly and use toothpicks to hold them together if needed.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Carne mechada is a traditional Venezuelan dish made with shredded beef, onions, and peppers.
Flavor profiles:
- Savory, smoky, slightly spicy
Serving suggestions:
- Serve with a side of salsa and sour cream for dipping.
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Region: Mexican