2 anaheim chili fresh whole green canned peeled seeded cut into thin strips, or chiles, , cut into thin strips
8 ounces flank steak
4 8-inch flour tortilla ()
1 large garlic clove crushed
0.3 teaspoon ground cumin
1.5 teaspoons juice of lime fresh
1.3 cups monterrey jack cheese divided grated
2.5 tablespoons olive oil divided
1 large onion thinly sliced
0.5 teaspoon oregano dried crumbled
7 ounce roasted peppers red drained cut into thin strips
0.5 cup whipping cream
Equipment
frying pan
oven
baking pan
aluminum foil
Directions
Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice.
Let stand while preparing peppers.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
Add chiles and peppers and stir until heated through.
Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
Add oregano. Season with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
Transfer to work surface. Halve across width, then cut against grain into thin slices.
Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat.
Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas.
Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
