Cheesy steak dipping burritos with creamy chipotle and avocado ranch sauces
Cooking Con Claudia · ♥ 2.4K likes · 31.5K views · 6 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup sour cream
- 2 tbsp mayo
- 1 tbsp chipotle and adobo sauce
- 2 whole chopped pickled jalapeno
- 2 tbsp pickled jalapeno juice
- ½ cup sour cream
- ¼ cup mayo
- 3 tbsp buttermilk
- 1 packet ranch seasoning
- 2 lb thin sliced flank steak
- 2 tbsp avocado oil
Toss the sliced flank steak in a bowl with the avocado oil and the spices until coated; marinate at least 20 minutes.
Creamy chipotle sauce: mix the sour cream, mayo, chipotle in adobo, chopped pickled jalapeno with its juice and the spices; taste and adjust.
Creamy chipotle dipping sauce
- 1½ small avocados
- 1 tbsp lime juice
- salt
Avocado ranch: mash the avocados with about a tablespoon of lime juice, then mix in the sour cream, mayo, buttermilk, ranch seasoning and a pinch of salt; taste and refrigerate both sauces.
Cook the steak in a hot pan, in batches without crowding, about 5 minutes until fully cooked.
Cooking the steak with flour and water
- 2 tbsp all-purpose flour
- ½ cup water
Sprinkle in the flour and mix, add the water and stir until it evaporates, a few minutes.
- fajita flour tortillas
- four blend cheese
Fill warmed tortillas with cheese and steak without overstuffing, fold the ends and roll.
Rolling the little burritos
On a comal over medium-low heat, seal the burritos seam side down, then flip.
Sealing and wrapping in melted cheese
Melt a little cheese on the comal, press a burrito onto it until the cheese melts, wrap the cheese over the burrito and flip. Serve with the sauces for dipping.