Steak and Chorizo Burrito Minis

By garciamoss

Ingredients

• Basic Flour Tortilla Recipe
• Approximately 18 thin 4-inch tortillas
• 2 cups all-purpose flour
• 1/4 cooking oil (or shortening)
• 1/2 cup warm water
• 1 teaspoon salt
• Steak and Chorizo Burrito Minis
• Makes approximately 18 minis
• 1 pound eye of round (cut thin)
• 6-8 ounces chorizo

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Tortilla:
Mix flour and oil together. Stir salt into ½ cup warm water until dissolved. Gradually pour into flour/oil mixture until doughy, but not sticky. Adjust water and flour as needed. Knead for 15 minutes, divide into half and let rest for 30 minutes.

You'll need a large surface for rolling out the dough. Keep rolling until it's very thin, but not tearing. Use a 4-inch diameter cookie cutter or similar rimmed object to cut out circles.


Burritos:
--Coat the steaks with a Tex-Mex seasoning or use your own favorite blend.
--Cover in plastic and let them marinate for at least an hour.
--Grill over hot coals; a few minutes on each side.
--Fry chorizo in a skillet and drain well. It should be crumbly, but not too brown.

--Slice steaks into thin, matchstick sized strips about 1½ inches long.
--Toss in bowl with chorizo to blend.

--Place 4-inch tortilla on a plate and add filling. Roll over the leading edge closest to you and tuck under ingredients. Fold in sides, then roll to end. Use a little water to seal the edge if necessary.

--Coat foil-lined cookie pan lightly with cooking spray.
--Bake in a pre-heated 350 degree oven for about one hour. (Test one to make sure the tortilla is cooked completely through.)

Serve with red and green dipping sauces. You may prefer to keep them a little chunkier. I used a simple tomatillo recipe for this round, along with a classic salsa roja - about 1½ cups of each. They'll be easier to scoop onto individual serving plates.