Burritas de Bistec Ranchero

I grew up eating Burritos.  Any leftovers of my Grandparents' food was wrapped in a flour tortilla and taken as lunch to school.  Burritos were my family's version of the sandwich. 

Once I moved to Yahualica, I noticed something on the menu of one my favorite restaurants.  Burritas.  All of a sudden, a number of questions flooded my mind.  Was it a typo?  Or were Burritos the result of Gringo mispronunciation?  Finally, I asked Hubby to explain the Burrito/Burrita name.

Hubby laughed, then he explained that Burritos and Burritas are essentially the same thing, with one tiny difference.  A Burrito has chile (the spicy kind) and a Burrita doesn't!  (Or atleast that is how they are prepared in Los Altos de Jalisco.)

Burritos and Burritas can be filled with a number of yummy foods.  My Hubby likes them filled with Carne de Puerco con Chile .  I will always love Garbage Burritos.  (They have a little of everything!)  And my children love everything from Tinga to Carne Asada.  But the one filling we all like is Bistec Ranchero.  Its a simple Steak and Potato filling that can be prepared in 30 minutes.  (Wow, I felt like Rachael Ray for a second!)

Burritas are traditionally topped with a Tomato Salsa.  (Salsa refers to any type of sauce.  This explains why, not all salsas are spicy!)  Bistec Ranchero can be prepared with any type of chile, but in keeping with the Burrita not having spicy chile, I used bell pepper.  And finally, Burritas are eaten with a fork. 

Burritas de Bistec Ranchero


  • 6 to 8 roma tomatoes
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 pound steak, thinly sliced (Use your favorite cut of meat. I used filete.)
  • 2 potatoes, cut in 1-inch cubes
  • 2 tomatoes, sliced or chopped
  • Shredded lettuce (for garnish)

Place 6 to 8 roma tomatoes in a saucepan; cover with water.  Bring to a boil over high heat.  Let cool slightly. 

Puree the tomatoes with no more than a 1/2 cup of the cooking water.  Pour puree into a bowl and season with salt; set aside.

In a large skillet, heat 1 tablespoon of vegetable oil over high heat.  Add onions and bellpeppers; saute 2 minutes. 

Add the remaining ingredients plus 1/2 cup water.  Season with salt and pepper.

Cover and let cook until all of the liquid has been absorbed and the meat and potatoes are fully cooked.  Remove from heat and set aside.

Heat flour tortillas on a griddle or comal over medium heat.

To assemble the Burritas: Place a tortilla on a plate.  Spoon a couple tablespoons of filling onto tortilla.

Roll up tortilla and place seamside down on a serving plate.

Top with shredded lettuce and Tomato Salsa.


With Love,
Leslie Limon 

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  1. Love your new blog look!! do you make your own flour tortillas? I grew up watching my mom, dad and aunties make flour tortillas and fried bread(kind of like sopapillas) and I just can't, but I can corn though! my family thinks i'm weird!

  2. Mo,
    I don't make flour tortillas as often as I would like. The hardest part of making flour tortillas is rolling them out. I still end up with a few tortillas that look more like maps than tortillas! :D

  3. shredded cabbage is more traditional also you forgot the cream

  4. Anonymous: I prepare them just as the restaurants in our small town do. And I agree, a little crema would make these even better! :)