Beef Burritos with Salsa & Homemade Tortillas
1kg Mick's Meat Barn Porterhouse Steaks
1/2 tsp Cumin
1/4 tsp Ground Coriander
1/4 tsp Dried Oregano
1/4 tsp Smoked Paprika
Sea Salt & Pepper, to taste
1 Spanish Onion, finely sliced into wedges
1 Capsicum, cut into strips
2 Garlic Cloves, minced
3 Tomatoes, finely diced
2 Spring Onions, finely sliced
2 tbsp Coriander, finely chopped
1 Lime, juiced
1/2 tsp Sea Salt
2 cups Plain Flour
1/2 tsp Sea Salt
3/4 cup Water
3 tbsp Olive Oil
Step One - To marinate the beef, combine the cumin, coriander, oregano, smoked paprika, salt, pepper and olive oil in a medium sized bowl. Add the steaks and toss to combine. Refrigerate for 30 minutes.
Step Two - In a medium sized bowl combine the finely diced tomatoes, coriander, lime juice and sea salt.
Step Three - To create the tortillas, in a large bowl sift together the salt and flour. Whisk in the water and oil. On a floured surface, knead into a smooth dough. Allow to rest, covered for 10 minutes.
Step Four - Divide the dough into eight equal portions. On a lightly floured surface roll each portion into a thin circle. Over a medium heat, lightly oil a non-stick frying pan and cook each tortilla for a 1-2 minutes each side or until lightly browned. Plate and put aside.
Step Five - In a lightly oiled large frying pan over medium-high heat sear the steaks for 3-4 minutes each side, or to taste. Rest, covered, for 5 minutes. Thinly slice.
Step Six - In the large frying pan, cook the garlic, onion and capsicum until desired softness.
Step Seven - Assemble the burritos by layering the tortillas, sour cream, vegetables, beef and salsa.