Steak and Chorizo Burrito Minis
- Basic Flour Tortilla Recipe (yields about 18 thin 4-inch tortillas)
- 2 cups all-purpose flour
- 1/4 cup cooking oil (or shortening)
- 1/2 cup warm water
- 1 teaspoon salt
- Steak and Chorizo Burrito Minis (yields approximately 18 minis)
- 1 pound eye of round (cut thin)
- 6-8 ounces chorizo
Burritos get a downsizing while going upscale with a steak strip filling. Appetizer sizes are typically six inches in diameter, but these are even smaller at four inches. They’re still extra hearty bites with their super-sized fillings. Really, the only way to get them this small is to use homemade flour tortillas. I’ve included a quick and easy recipe below that will produce 18 of these little two-bite tapas.
We’ll say goodbye to the classic fillings for these – that means no rice, beans or cheese. Instead we’re going to dress them up with thin-cut eye of round and chorizo. The steak is heavily seasoned, then grilled. You really can’t overdose on spicing for this recipe as it will play off the amount of tortilla dough needed to build the burrito shape. When they’re baked, just choose your favorite red and green salsas/sauces for toppings.
In true Northwestern-style Mexico fashion, burritos don’t receive a lot of filling. North of the border, however, they’re always a bit fatter. That works best for these minis, too. When filling, keep stretching and pulling the dough; otherwise, they’ll be all tortilla and no filling. Also, the dough should be rolled out really, really thin. You only get one chance to do this; otherwise the tortillas turn tough. A margarita glass turned out to be just the right size for this batch, but cookie cutters work best, of course.