Servings: 4 - Prep time: 20 minutes - Cook time: 60 minutes
Ingredients
- 8 to 10 shallots, halved
- 2 to 3 cloves garlic
- 1 cup olive oil (about halfway up the shallots)
- 2 packages beef fondue (about 1.8 to 1.9 cups)
- 30 ml (2 tbsp) steak spice mix
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) oil for cooking the meat
- 1 green bell pepper, thinly sliced
- 4 jalapeño peppers, seeded and white membranes removed, thinly sliced
- 4 large tortillas, 10 to 12 inches (10 to 12 inches)
- 500 ml (2 cups) hot cooked rice
- 500 ml (2 cups) cheese, grated (cheddar or Tex-Mex blend)
- 30 ml (2 tablespoons) maple syrup
- 250 ml (1 cup) corn chips, lightly crushed
- Salt and pepper to taste
Preparation
- Place the shallots and garlic in an ovenproof dish, add olive oil until halfway covered, add maple syrup, cover
- with aluminum foil and bake at 350°F (180°C) about 60 minutes, stirring halfway through cooking, until the shallots are tender and caramelized.
- In a hot skillet, sauté the fondue beef, steak spices, and soy sauce in oil for 3 to 4 minutes.
- Add the green pepper and jalapeños and continue cooking for 6 to 8 minutes, stirring, until the meat is cooked through and the vegetables are slightly tender. Season with salt and pepper to taste.
- On a work surface, for each tortilla, spread the hot rice, grated cheese, meat mixture, then the caramelized shallots and top with crushed corn chips for crunch. Fold in the sides and roll tightly.
- Place the burritos in a lightly oiled, hot skillet, seam side down, and cook for 2 to 3 minutes on each side, until the cheese inside melts and the burritos are nicely browned. Serve hot.
