Ingredients
- 1/3 cup of water
- 1/4 cup lime juice
- 1 large clove garlic minced
- 2 Tablespoons vegetable oil
- 2 teaspoons vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
- dash of onion powder
- 1 Pound leanest ground round
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 spanish onion sliced
- 2 Tablespoons vegetable oil
- 2 10" Mission Flour Tortilla Shells
- 3 Tablespoons Bulleye BBQ Sauce or Sweet Baby Rays
Preparation
Step 1
Mix first 12 ingredients together
reserve 1/4 cup for later use
take the rest of the mixture and cook with the
ground round
drain well when done
set aside
in the skillet now add 1Tablespoon oil along with the
onion and peppers saute until soft and then add the
1/4 cup of marinade and cook until vegetables are brown
warm up the tortillas until they are soft and pliable
lay tortilla on clean surface and position the meat near the bottom edge of the burrito with about a 1 inch margin
take half of the sauteed vegetables and lay next to the meat on the tortillas
Roll the burrito by folding the bottom up and over the filling fold in the sides and then roll the filling up over twice, being careful to make a neat little package
Rub 1 tablespoon of oil over entire burrito
put the burrito seam side down into a large skillet that has been warmed to medium heat heat burrito until golden brown and then flip over and brown the other side
top with 1 and 1/2 tablespoons of BBQ Sauce and remaing peppers and onions