Barbecued Burritos

Barbecued Burritos

Betty Crocker's Great Grilling cookbook shares a recipe! Brushing the folded burritos with barbecue sauce before grilling is a bit unusual, but the wonderful flavor is well worth it!

Prep Time

25

Minutes

Total Time

9:00

Hrs:Mins

Makes

6

servings

Beef
1
boneless beef top round steak, about 1 inch thick (1 lb)
1
can (5 1/2 oz) spicy eight-vegetable juice
2
tablespoons lime juice
1
tablespoon vegetable oil
1/4
teaspoon salt
Orange-Jicama Salsa, if desired
1
medium orange, peeled, chopped
1/2
cup chopped peeled jicama
1/4
cup chopped tomatillas
1/4
cup chopped red onion
2
tablespoons chopped fresh cilantro or parsley
1
tablespoon lime juice
1
teaspoon honey
1/4
teaspoon salt
1
small serrano chile, seeded, finely chopped (1 tablespoon)
Burritos
6
flour tortillas (10 inches in diameter)
1
cup shredded Cheddar cheese (4 oz)
1
medium onion, chopped (1/2 cup)
1
medium tomato, chopped (3/4 cup)
1
medium avocado, chopped
3/4
cup spicy barbecue sauce
  1. With fork, pierce beef several times on both sides. In shallow nonmetal dish or resealable food-storage plastic bag, mix all remaining beef ingredients. Add beef; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  2. In small nonmetal bowl, mix all salsa ingredients until blended. Cover; refrigerate at least 2 hours to blend flavors.
  3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Wrap tortillas in heavy-duty foil.
  4. Remove beef from marinade; discard marinade. Place beef on grill rack. Cover and grill beef over medium heat 25 to 30 minutes for medium doneness, turning once. Add packet of tortillas for last 5 minutes of grilling, turning occasionally, until warm.
  5. Cut beef across grain into thin slices. Place beef, cheese, onion, tomato and avocado on center of each tortilla. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Brush burritos with barbecue sauce.
  6. Grill burritos uncovered over medium heat 5 minutes, turning once, until hot. Serve burritos with salsa.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Jicama is related to the sharp-tasting turnip, but it is very mild in flavor and packs an inviting crunch in the fresh salsa. Peel the brown outer skin, and then chop the white flesh. Tomatillos are green vegetables that look like cherry tomatoes. They come in husks, so remove the husks and rinse off any sticky residue before chopping.
Time Saver
Although the flavor may not be as refreshing, you can serve any favorite salsa with these burritos.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 7 g,),
  • Cholesterol 60 mg;
  • Sodium 640 mg;
  • Total Carbohydrate 50 g
    • (Dietary Fiber 5 g,
  • Protein 27 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.