This is one recipe that has 3 main steps or maybe more 🙂 it’s sure worth the regard. This is a burrito that fills you up all day.
Length of time from start to finish: 2:30 min
-Start off by marinating the flap meat. You want to combine all ingredients in a blender and blend until smooth. I used my molcajete for this step. Once the steak is marinaded set aside. I like to salt my steak first before adding the marinade for proper salting.
-Now it’s time to work on the salsa, roast all ingredients except the cilantro, (add cilantro fresh) then blend and add salt to taste. At this time once your salsa is made, roast the poblano peppers. After a nice char add to a zip lock bag and seal for 15 min, this will make the skins nice and easy to remove.
-Once the Chiles are steaming in the bag grill up the meat over high heat. I cooked mine for about 3 min per side as it was very thin. Now place the meat once cooked in a foil pan and cover with foil to remain warm. Now remove the poblanos from the bag and remove all the skin by using a spoon to scrape it off. Then with the tip of a knife, cut down the middle of the Chile, just don’t pierce it all the way through. Remove all the seeds. Then fill them with cheese, use a toothpick to try and seal them.
-Place the Chiles back on the grill until the cheese melts. After this is done remove the Chiles and set aside, warm a tortilla slightly for about 1 min, just enough to make it pliable. Now it’s time to assemble, lay your tortilla down, then add beans, rice, the meat, Chile Relleno, cilantro onion and a squeeze of lime juice. Then fold your burrito nice and tight. Place back on the grill, crisp the tortilla 2 min per side. Then remove let cool before serving.