Bistec Encebollado Burrito
One of our favorite Boricua dishes is transported to this easy and tasty hand-held version.
By: Patrick Baez | @sabrosollc
Growing up, I was fortunate to have an awesome mom and cook! Although she’s from Peru, she mainly cooked Puerto Rican dishes because of my father (who was Boricua) and because we lived in a predominantly Puerto Rican neighborhood. Bistec Encobollao was commonplace at our dinner table! My mom would always serve it with arroz con gandules and plátano maduros, along with a salad of lettuce, tomatoes, and aguacate. In honor of National Burrito Day I put these same ingredients into a flour tortilla, and the Bistec Encebollado Burrito was born! Enjoy!
Bistec Encebollado Burrito
Patrick Baez
4
10 minutes
20 minutes
One of our favorite Boricua dishes is transported to this easy and tasty hand-held version.
Ingredients
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- 4 cube steaks, cut into thin strips
- 1 large yellow onion, sliced
1 tsp. Loisa Organic Oregano
- 2 tbsp. white vinegar
- 4 tbsp. olive oil, divided
- 1 tbsp. minced garlic
- 2 tbsp. Loisa Sofrito
Loisa Sal Marina to taste
- ¾ cups water
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- 4 flour tortillas
- 2-3 maduros per burrito
2 cups of arroz con gandules (½ cup per burrito)
- 2 cups shredded lettuce (1/2 cup per burrito)
- 1 cup each tomato and avocado (1/4 cup per burrito)
- 1 cup crema (1/4 cup per burrito)
- Spicy crema (optional)
Directions
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Over medium heat, add the remaining 2 tablespoons of olive oil to a large sauté pan.
Once oil is hot, add garlic and sauté for 20 seconds. Add the Sofrito and sauté for an additional 30 seconds.
Add the marinated steak and onions and sauté for 4-5 minutes or until the beef begins to brown. Add the water, then bring it to a boil. Reduce heat and simmer uncovered for 15 minutes or until the meat is tender.
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Serve with arroz con gandules, maduros, lettuce, diced tomatoes, avocado, and crema (optional). Buen Provecho!
*Pro tip*: Add a crispy texture by placing the burrito in a hot pan until it's browned on both sides.
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Bistec Encebollado Burrito
Patrick Baez
4
10 minutes
20 minutes
One of our favorite Boricua dishes is transported to this easy and tasty hand-held version.
Ingredients
blank
- 4 cube steaks, cut into thin strips
- 1 large yellow onion, sliced
1 tsp. Loisa Organic Oregano
- 2 tbsp. white vinegar
- 4 tbsp. olive oil, divided
- 1 tbsp. minced garlic
- 2 tbsp. Loisa Sofrito
Loisa Sal Marina to taste
- ¾ cups water
blank
- 4 flour tortillas
- 2-3 maduros per burrito
2 cups of arroz con gandules (½ cup per burrito)
- 2 cups shredded lettuce (1/2 cup per burrito)
- 1 cup each tomato and avocado (1/4 cup per burrito)
- 1 cup crema (1/4 cup per burrito)
- Spicy crema (optional)
Directions
blank
Over medium heat, add the remaining 2 tablespoons of olive oil to a large sauté pan.
Once oil is hot, add garlic and sauté for 20 seconds. Add the Sofrito and sauté for an additional 30 seconds.
Add the marinated steak and onions and sauté for 4-5 minutes or until the beef begins to brown. Add the water, then bring it to a boil. Reduce heat and simmer uncovered for 15 minutes or until the meat is tender.
blank
Serve with arroz con gandules, maduros, lettuce, diced tomatoes, avocado, and crema (optional). Buen Provecho!
*Pro tip*: Add a crispy texture by placing the burrito in a hot pan until it's browned on both sides.
