California-Style Burritos

Ingredients

• 1 pack Silver Fern Farms Beef Medallions
• 1tsp ancho poblano powder (optional, can be substituted with chilli powder and adjusted to heat preference) 
• 1 ½ tsp ground cumin
• 1 ½ tsp smoked paprika
• 2 garlic cloves, finely diced
• Salt and pepper
• ½ Tbsp vegetable oil
• ½ c grated cheese
• ¼ c sour cream
• Handful of fries (optional)
• 4 flour tortillas

Guacamole:

• 2 avocados, mashed
• 3 Tbsp finely diced red onion
• 2 Tbsp finely chopped coriander
• Lime juice, to taste
• Salt and pepper, to taste

Pico de Gallo:

• 2 tomatoes, finely diced
• 3 Tbsp finely diced red onion
• 4 Tbsp finely chopped coriander
• Lime juice, to taste
• Salt and pepper, to taste

Method

Marinate the beef with the anchopo blano powder, cumin, paprika, garlic, and oil for at least 2 hours.

Season the meat with salt and pepper and add oil. Heat a cast iron fry pan on high and sear the meat.

To make the guacamole, simply mix all the ingredients together in a bowl.

Same for the Pico de Gallo, simpley mix all the ingredients together in a bowl.

To assemble, arrange the beef, guacamole, pico de gallo, fries, and sour cream in a tortilla and wrap tightly. Wrap in foil and toast in a sandwich press, or eat untoasted.