Beef
Burritos
with
Monterey
Jack
Sauce
-
serves
2
1/2
pound
boneless
chuck,
cut
into
1/4-inch
cubes
1
tbsp
vegetable
oil
1
1/4
cups
finely
chopped
broccoli
1
small
clove
garlic,
minced
1
small
onion,
minced
1/2
cup
tomato
purée
1/2
tsp
chili
powder
1/4
tsp
ground
cumin
Sauce:
3
ounces
Monterey
Jack
cheese
1/2
cup
sour
cream
4-ounce
can
chopped
green
chiles
2
tsp
fresh
lemon
juice
four
8-inch
flour
tortillas
In
a
large
heavy
skillet
cook
the
chuck
in
oil
over
moderately
high
heat,
stirring
until
it
is
just
browned.
Add
broccoli,
garlic,
onion,
tomato
purée,
chili
powder,
cumin,
salt
to
taste,
and
1/2
cup
water.
Cook
mixture,
covered,
over
moderate
heat
15
to
17
minutes
or
until
filling
is
thickened.
Keep
the
filling
warm,
covered,
over
low
heat.
In
a
small
saucepan,
combine
Monterey
Jack
cheese,
sour
cream,
chiles,
and
lemon
juice.
Heat
over
moderately
low
heat
until
cheese
is
melted
and
keep
warm,
covered.
Do
not
let
sauce
boil.
Heat
a
dry
8-inch
skillet
and
heat
each
tortilla,
turning
frequently,
for
30
seconds
or
until
soft.
Transfer
to
a
work
surface.
Spoon
1/4
of
filling
onto
tortilla
and
roll
up
burrito.
Arrange
filled
burritos
seam
side
down
on
platter
and
nap
with
sauce.
Submitted By (Miki)
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