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What kind of Steak in a Burrito?

post #1 of 20
Thread Starter 

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!

post #2 of 20
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.
post #3 of 20
Thread Starter 

http://www.elranchonuevo.info/menu/

 

Burrito Ranchero

 

Read the description... and it's definitely some type of white cheese sauce. Good stuff whatever it is! lol

 

Thanks for the steak info! I'll look into it more.

 

I'd love to still know what the heck that white cheese sauce they use is.

post #4 of 20

The most popular cut in Chicago's Mexican meat cases seems to be flank steak. 

 

http://www.thekitchn.com/whats-the-difference-between-flank-steak-and-skirt-steak-meat-basics-212263

 

You sometimes see skirt steak as well, but mostly I see flank steak.

post #5 of 20

At those prices, I'd guess they're using sirloin

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #6 of 20
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.
post #7 of 20
Thread Starter 

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.

post #8 of 20
Have you asked the restaurant? Most are very willing to answer questions like you'd.
post #9 of 20

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.

post #10 of 20

I don't know what they use but I'd try skirt or flank.

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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #11 of 20
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.
post #12 of 20

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.

post #13 of 20
Thread Starter 
Quote:
Originally Posted by kuan View Post
 

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.

post #14 of 20

LOVE steak so much !  i want to be vegetarian actually but when i think about steak i feel pity !!  :lips:

post #15 of 20

If it is a chain the cheese sauce probably comes in a bag or can.

post #16 of 20
Quote:
Originally Posted by IceMan View Post

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.

 

My favorite mixed metaphor ever. 

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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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post #17 of 20
Thread Starter 

I missed that at first glance...LOL! Funny.

post #18 of 20
Thank You!

I'm here all week. Try the chx-fried steak ... it's the best in town.
post #19 of 20

Oh you must use flank steak!!

post #20 of 20

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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Food nourishes my body.  Cooking nourishes my soul.
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