What kind of Steak in a Burrito?

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Joined Aug 31, 2012
One of my all-time favorite things on this planet is a steak burrito with white cheese sauce on top. We often frequent the Mexican chain called El Rancho. Anyway, I always get their Steak Burrito and of course, a Margarita. ;)

I want to make these Burritos at home!

Here's what I think is in them:

1. Steak (no clue what kind they use!!)

2. Rice

3. Beans (re-fried)

4. Sauce (no idea)

I may be missing more ingredients but man, are they tasty.

What kind of steak does the typical Mexican restaurant use? It appears to be thin strips, never any fat or gristle. It's excellent! If I could buy this at the store and make my own Steak Burritos I may gain a few hundred pounds but I would certainly die happy. lol

Thanks for any advice or links to recipes!
 
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Could be regional, but around my part of the Mexican Republic it is flap meat or skirt steak (less frequently). Sauce inside is salsa generally. When served wet it is more like red or green enchilada sauce than a cheese sauce. In the more Mexican shops quest fresco is used; in the gringo eateries it is generally a mix of cheddar and Jack. Guacamole and sour cream is often put on a gringo burrito too, but sometimes served with lettuce and tomato salad. Roasted jalapeño and pickled carrot sometimes on the side at more Mex places.
 
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I don't know how to break the news to you, but the "California burrito " is a complete fraud. Norhing like that exists in SoCal. Maybe in weirddo San Francisco but I doubt it.
 
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Joined Aug 31, 2012
I don't care if it's a fraud or not. I'm just here to find out what the ingredients are. :)

I'm sure it's not as "authentic" as traditional Mexican dishes because it's the typical chain joint.
 

cerise

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Try duplicating the dish at home from the tastes you recall, ingredients available in your area, & cooking experience. There are many chain restaurants. What ingredients were used at a chain or specific restaurants, is anyone's guess. It's like asking for a KFC's recipe. You can find copycats online.
 
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OK. Maybe unless I'm missing something here I'm thinking your best bet is to just go buy a few more and take them apart before you eat them. We ain'te talking rocket surgery here.
 

kuan

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Saline injected utility grade from the lower hind quarter.  Precooked.

OK, maybe not, but that's what a lot of chains use.  Chilli's, Applebee's, Sizzler... you name it.
 
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Joined Aug 31, 2012
 
Saline injected utility grade from the lower hind quarter.  Precooked.

OK, maybe not, but that's what a lot of chains use.  Chilli's, Applebee's, Sizzler... you name it.
Do they sell those prepackaged in the frozen meat section?? I'm kidding....that would be too easy!

Thanks for the info.
 
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Your local market may also have what they call flat iron steak, taken from the chuck. Like flank it has long grained muscle fibers and can be tough, but thinly sliced across the grain has some good flavor.

mjb.
 
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