Cowboy chili burritos with steak strips and pimientos

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Stir sour cream until smooth, season with salt and pepper. Grate cheese roughly. Line a baking tray with baking paper. Place the tortillas on top of each other and wrap in aluminium foil. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see

2. 2

   Pour the beans into a sieve, rinse with cold water and drain. Finely dice the bacon. Peel and finely dice onions. Wash and coarsely dice the tomatoes. Fry bacon in a pot without fat until crispy, remove.

3. 3

   Fry the onions in bacon fat until transparent. Add tomato paste and sweat briefly. Add beans, tomatoes and bacon, bring to the boil and braise for 8-10 minutes.

4. 4

   Place the tortillas in the foil on one half of the baking tray. Heat up in a hot oven for 10-15 minutes. In the meantime heat 2 tablespoons of oil in a frying pan. Pat the steaks dry, cut the fat edge several times.

5. 5

   Fry the steaks in a pan over high heat for 1-2 minutes on each side. Season with salt and pepper. Place on the free side of the baking tray (set the pan aside) and fry at the same temperature for the last 5-6 minutes.

6. 6

   Wash Pimientos and dab dry. Heat 2 tablespoons of oil in steak frying fat. Fry the Pimientos in it all around. Remove and sprinkle with coarse salt.

7. 7

   Season the bean mix vigorously with salt, pepper and cayenne pepper. Then crush them with a fork, sometimes slightly. Take the steaks out of the oven for about 1 minute, then cut them into strips. Arrange tortillas with the bean mix, steak strips, sour cream, pimientos and cheese.