Easy Homemade Beef Burrito

Mix 1 cup of flour and 1 tablespoon of salt well in a blender.

Add 1 tablespoon of lard, blend, then gradually add water while blending until a doughy texture results.

Remove dough and knead for 10 minutes or until it doesn’t stick to your hands, adding flour as needed. Let rest for 20 minutes.

Heat vegetable oil in a cast-iron pan. Cook chorizo for several minutes. Add a little more oil. Cook the steak in the chorizo fat until done but not too dry. Remove from pan.

Tres Chiles Sauce Instructions

Remove stems from dried chiles, break them open and remove seeds. Heat oil in a pan, add chiles and roast a bit. Then turn off the heat and add water. Let boil a few minutes and remove chiles.

Empty water out, heat more oil, and fry 1/3 cup of onion with a bit of salt. Add sliced tomatillos and tomatoes and 3 cloves of garlic.

Simmer at low heat for 15 to 20 minutes. Put vegetables in a blender, add 1 tablespoon of vinegar and some salt. Blend until mostly smooth.

Put avocado pieces in a blender. Add a handful of cilantro, a little bit of onion, serrano, 1 clove of garlic, lime juice, a little salt and about 1/2 cup of water. Blend until smooth.

Form a circle with a piece of dough, roll flat with a rolling pin until about 12-inch wide. Warm both sides in a pan to make it flexible. Melt some white cheddar and Oaxaca cheese in a pan.

Press the tortilla on the cheese, then flip the pan and put the tortilla on a surface. Add chorizo and steak to one side of the tortilla; don’t overfill. Put tres chiles salsa on the meat, then the avocado salsa, some onions and cilantro.

Fold in left and right sides a little, then tightly roll the burrito, keeping the sides closed. Heat for a minute in a pan to secure it.