a unique twist on everybody's favorite burrito recipe. Grilling
adds a bit of interest, while the savory barbecue sauce gives
it the right kick.
1 pound boneless beef top round steak, about 1-inch Mexican
Marinade 6 flour tortillas 1 cup cheddar cheese, shredded
½ cup onion, chopped ¾ cup tomato, chopped 1 medium avocado,
chopped ¾ cup barbecue sauce
1 (5 ½ oz.) can spicy V8 (eight vegetable) juice 2 tablespoons
lime juice 1 tablespoon vegetable oil ¼ teaspoon salt
Mix all ingredients together.
Pierce beef with fork several times on both sides. Prepare
Mexican Marinade in shallow glass or plastic dish or resealable
Add beef; turn to coat with marinade. Cover dish or seal bag
and refrigerate, turning beef occasionally (at least 8 hours
but no longer than 24 hours).
Heat coals or gas grill. Wrap tortillas in heavy duty aluminum
Remove beef from marinade; discard marinade. Cover and grill
beef 4 to 5 inches from medium heat 25 to 30 minutes for medium
doneness, turning once. Add packet of tortillas for last 5
minutes of grilling, turning occasionally, until warm.
Cut beef across grain into thin slices.
Place beef, cheese, onion, tomato, and avocado on center of
each tortilla. Fold one end of tortilla up, about 1-inch over
filling; fold right and left sides over folded end, overlapping.
Fold remaining end down. Brush burritos with barbecue sauce.
Grill burritos, folded sides down, uncovered 4 to 5 inches
from medium heat, about 5 minutes, turning once, until hot.
Donna Monday Cha...cha...cha...it's chili time! http://www.best-chili-recipes.com