Steak And Egg Burritos Oamc Recipes

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STEAK BURRITOS



Steak Burritos image

Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. -Valerie Jones, Portland, Maine

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 9

2 beef flank steaks (about 1 pound each)
2 envelopes reduced-sodium taco seasoning
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 tablespoon white vinegar
10 flour tortillas (8 inches), warmed
1 cup shredded Monterey Jack cheese
1-1/2 cups chopped seeded plum tomatoes
3/4 cup reduced-fat sour cream

Steps:

  • Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with onion, chiles and vinegar. Cover and cook on low for 8-9 hours or until meat is tender. , Remove steaks and cool slightly; shred meat with 2 forks. Return to slow cooker; heat through. , Spoon about 1/2 cup meat mixture into the center of each tortilla. Top with cheese, tomato and sour cream. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts : Calories 339 calories, Fat 12g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 816mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

STEAK AND EGG BURRITOS (OAMC)



Steak and Egg Burritos (Oamc) image

This evolved from a camping recipe that my DH and I usually come up with on Sunday mornings before we break-down camp. I decided to make them easy to travel so that DH wasn't stopping at the local burrito shop and getting stuff that wasn't included in his diet. Time includes marinating time.

Provided by Bippie

Categories     Breakfast

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 lime, juice of
1/4 cup cilantro, Chopped
3/4 cup fresh tomato, Chopped
1/2 cup onion, Chopped
salt & pepper
24 ounces top sirloin steaks (I use Coleman's Organic Beef)
1 1/2 cups bell peppers, any kind, Chopped
1 1/2 cups mushrooms, any kind, Sliced
1 garlic clove, Crushed
5 eggs, Beaten
6 (10 inch) flour tortillas
wax paper or aluminum foil, and zip baggies

Steps:

  • In a medium bowl, combine Worcestershire sauce, olive oil, lime juice, cilantro, tomatoes, onion, salt and pepper.
  • Place steak in a shallow non-metallic container and cover with marinade. Cover container and place in refridgerator for 1-4 hours.
  • Grill steak on outside grill or under a preheated broiler until desired doneness has been achieved. (I like mine medium-rare) Remove from heat and let sit for 5 minutes before cutting into small cubes. Set aside.
  • In a non-stick pan, cook and scramble eggs until done. Remove from pan and set aside.
  • In same pan, pour in marinade and bring to a simmer over medium heat. Add peppers, mushrooms and garlic; simmer 10 minutes or until liquid is almost gone.
  • Warm tortillas on a grill or in microwave. (I like to line them up on my counter and top all at once.) Divide eggs into 6 portions and place on tortillas. Repeat process with meat and place on top of eggs. Spoon vegetables evenly between all 6 tortillas.
  • Fold each tortilla like a burrito, wrap in Wax paper or Aluminum Foil and place in Zip Baggie.
  • I throw these right in the freezer. Then in the morning, I can pop the ones with Wax paper right in the microwave, or the ones with Aluminum foil right in the toaster oven for about 2-3 minutes each. Time may vary according to your appliance.

BREAKFAST BURRITOS WITH MOCHA-RUBBED STEAK, GREEN EGGS AND CHOCOLATE BBQ SAUCE



Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 38

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups ketchup
1 cup chocolate stout beer
2 tablespoons dark brown sugar
1 tablespoon molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo sauce, chopped
Kosher salt and freshly ground black pepper
2 tablespoons ancho chile powder
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon paprika
1/4 teaspoon chile de arbol or cayenne chile powder
1 ounce bittersweet chocolate, chopped
3 tablespoons ancho chile powder
1 tablespoon high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon ground espresso
2 teaspoons ground celery seed
2 teaspoons ground coriander
2 teaspoons dried oregano
2 teaspoons Spanish paprika
1 teaspoon ground allspice
1 teaspoon ground mustard seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 16-ounce New York strip steak (1 1/2 to 2 inches thick), fat trimmed
2 tablespoons canola oil
8 large eggs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup grated aged white Cheddar
3 tablespoons finely chopped fresh cilantro
1 small bunch green onions, chopped
4 large flour tortillas
Sour cream, for spreading

Steps:

  • For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and chile de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes.
  • Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container.
  • For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl.
  • Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months.
  • Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices.
  • For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions.
  • For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired.

CHORIZO AND EGG BREAKFAST BURRITOS - OAMC



Chorizo and Egg Breakfast Burritos - OAMC image

Chorizo is a Mexican sausage. It's high in fat but it's very flavorful so you don't need much of it. If you can't find it, substitute bulk pork sausage and add 1 t. taco seasoning. It won't be as good, but you'll still have a filling breakfast. If your family is larger, you may want to double this recipe but you'll need a very large skillet. Bonus - these burritos were a huge hit at an early morning tailgate party - we kept them warm in a pan sitting over some simmering water.

Provided by CookinDiva

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

10 (8 inch) flour tortillas, Soft Taco size
1/4 lb chorizo sausage
12 eggs
1/3 cup chunky salsa
4 ounces Mexican blend cheese, shredded
1/4 teaspoon salt
pepper

Steps:

  • Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly. Remove to paper towels to drain. Clean skillet of any blackened bits.
  • Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl. Don't add water or milk because you want firm scrambled eggs.
  • Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking) and scramble the eggs. When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
  • Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds. Repeat for other 5 tortillas.
  • Assemble - Put egg mixture onto warm tortilla and roll up. Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
  • To reheat - microwave 2 minutes at 50% power.

Nutrition Facts : Calories 356.9, Fat 17.8, SaturatedFat 6.7, Cholesterol 245.1, Sodium 820, Carbohydrate 30.5, Fiber 1.9, Sugar 2.1, Protein 17.5

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