Bistec Encebollado Burrito

#Adobo #recipes #salt-free #Sazón #sofrito

Bistec Encebollado Burrito

One of our favorite Boricua dishes is transported to this easy and tasty hand-held version.

Apr 05, 2023

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!

cube steak uncooked, bisetec, loisa salt-free flavor trio chef pouring crema, burrito cut in half, bistec encebollado burrito

Bistec Encebollado Burrito

Rated 4.5 stars by 4 users

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

One of our favorite Boricua dishes is transported to this easy and tasty hand-held version.

Author:

Patrick Baez

Ingredients

For the Steak

4 cube steaks, cut into thin strips
1 large yellow onion, sliced
2 tsp. Loisa Organic Salt-Free Adobo
1 tsp. Loisa Organic Salt-Free Sazón
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

For the Burrito

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

For the Steak

Place cube steak, onion, Adobo, Sazón, Oregano, salt, vinegar, and 2 tablespoons of olive oil into a large ziploc bag. Toss evenly to coat. Marinate for at least 4 hours or overnight.
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.

For the Burrito Assembly

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.