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.
Basic Flour Tortilla Recipe (yields about 18 thin 4-inch tortillas)
Mix flour and oil together. Stir salt into ½ cup warm water until dissolved. Gradually pour into flour/oil mixture until doughy, but not sticky. Adjust water and flour as needed. Knead for 15 minutes, divide into half and let rest for 30 minutes.
You’ll need a large surface for rolling out the dough. Keep rolling until it’s very thin, but not tearing. Use a 4-inch diameter cookie cutter or similar rimmed object to cut out circles.
Steak and Chorizo Burrito Minis
Coat the steaks with a Tex-Mex seasoning or use your own favorite blend.
Cover in plastic and let them marinate for at least an hour.
Grill over hot coals; a few minutes on each side.
Fry chorizo in a skillet and drain well. It should be crumbly, but not too brown.
Slice steaks into thin, matchstick sized strips about 1½ inches long.
Toss in bowl with chorizo to blend.
Place 4-inch tortilla on a plate and add filling. Roll over the leading edge closest to you and tuck under ingredients. Fold in sides, then roll to end. Use a little water to seal the edge if necessary.
Coat foil-lined cookie pan lightly with cooking spray.
Bake in a preheated 350-degree oven for about 1 hour. (Test one to make sure the tortilla is cooked completely through.)
Serve with red and green dipping sauces. You may prefer to keep them a little chunkier. I used a simple tomatillo recipe for this round, along with a classic salsa roja – about 1½ cups of each. They’ll be easier to scoop onto individual serving plates.