Barbecued Burritos are a lot of work.
Let’s just get that on the table right now. That’s not a reason to avoid making them. The cost – benefit ratio is there. Just be warned, it turns into a frenzy at the end.
This recipe comes from my Betty Crocker Great Grilling cookbook. I have no shame, I like Betty Crocker and I am not afraid to admit it. Of course, I should add that I got it as a gift. I did not go out and buy it.
I am intentionally loose on the quantities of the ingredients. My experience is that this is a “less is more” type of dish. Try to stuff too much into each burrito and the whole thing falls apart. Think in terms of tablespoons. One or two tablespoons of ingredients is all you need.
Steak. The specific cut is up to you but the better ingredients make for a better finished product.
8″ soft tortilla shells
1 or 2 tomatoes
1 red onion
Shredded cheddar cheese
1. Grill the steak to your liking.
2. While the steak is on the grill, chop your tomatoes, onions and avocados.
3. Stage the other ingredients. What I mean by “stage” is divide them into piles depending on how many burritos you intend to make. If you plan to make eight, make eight piles of the tomato – onion – avocado combination.
4. For the last five minutes of grilling, wrap the tortillas in aluminum foil and place them on the grill. You want them warm because that makes them easier to work with. Be careful not to overcook.
5. When your steak is done, remove it from the grill and cut it into bite sized pieces suitable for the burritos.
6. Place your desired amount of ingredients in each tortilla (steak, tomato-onion-avocado, and cheddar cheese). Remember, less is more.
7. Fold one side of the tortilla over. Brush the folded side with barbecue sauce and fold the other side over on top of it. The barbecue sauce acts like glue and holds the burrito together. Repeat the process with the ends of the tortillas. Flip the wrapped burrito over and brush the whole thing with barbecue sauce.
8. Put it on the grill and watch it. It won’t take long, maybe 5 minutes each side and probably less.
I like this recipe but it is easy to screw up. Ideally you will have someone to work out. These are best done as a team.