Best Beef Tortillas Recipes

BEEF TORTILLAS

Steps:

• Pre-heat oven to 180 degrees c
• Heat oil in pan, add minced garlic and onion and fry until onion is clear.
• Add mince and brown. add the tomatoes, chili, cumin and coriander.
• Allow to cook over a low heat for 20-30 minutes (I stuck mine in the oven for half an hour with the lid on).
• Lightly grease a baking dish.
• Divide meat filling between tortillas and roll them up to enclose filling. Place them in the greased dish.
• Pour white sauce over tortillas and sprinkle cheese on top.
• Bake for 20 minutes until cheese melts and tortillas are piping hot.

BEEF TORTILLAS

Steps:

• 1. Heat a cast iron sauce pan with the olive oil and add beef, garlic, tomatoes, onions and jalapeño; gently sauté until the onion is softened and the garlic fragrant. Add the water, beans and seasonings and continue to gently simmer. Small Tomato Salad for the Tortilla Topping: Combine all of the above in a small bowl and mix. For the Flatbread: In a large bowl combine the flour, salt, pepper and baking powder. Mix and make a well in the center; add the oil and slowly add enough water to bring the flour together. Form the flour into a soft, springy ball. Four a clean surface and place the dough on the surface. Cut the dough into quarters; for into small balls and then cut in half again. Form into balls and roll out as thin as possible but still manageable to lift. Heat a cast iron pan and place the flatbread on the pan. When it bubbles and becomes firm; flip and finish cooking. Wrap in a cloth until ready to use. To Build the Tortilla: Plate the flatbread; fill with the beef followed by the tomato salad, sour cream and finally the shredded cheese; finally fold over and EAT!!

MOO SHU BEEF TORTILLAS

Steps:

• Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef.
• Combine all marinade ingredients in a large bowl.
• Add in the beef strips and toss to coat with the marinade.
• Cover and refrigerate for 1 hour.
• Drain the beef and discard marinade.
• heat oil in a large skillet or wok over medium-high heat until hot.
• Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl.
• Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer
• In a small cup or bowl combine the cold water with cornstarch until smooth.
• In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly.
• Season with salt if desired.
• Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla.
• Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.

GROUND BEEF ENCHILADAS WITH FLOUR TORTILLAS

Steps:

• In a large skillet brown the ground beef for about 10 min, then drain the grease from the pan and return the ground beef (make sure your burner is either off or on the lowest setting). once you have returned the ground beef to the pan you are going to want to add your onion, sour cream, shredded cheese, parsley and pepper. Mix all these together till cheese is almost all the way melted, binding all this together, then set aside.
• In a separate skillet open your can of diced tomatoes and chilies add that, tomato past and sauce along with the bell pepper, cumin seasoning, oregano and garlic powder to this skillet. Bring all this to a warm temperature, you are not going to want this to warm because you are going to be dipping your flour tortillas into this mixture.
• Grab some flour tortillas and dip them into the sauce making sure both sides are coated. Remove coated tortilla shell from sauce setting flat into an 11 x 7 x 1 1/2 baking dish, grab you a spoon and start filling your tortilla shells with beef mixture (about one spoonful per tortilla) roll and place into backing dish. Repeat this process till backing dish is full. Once filled pour remainder of sauce over tortillas, then top with remaining filling, shredded cheese, sour cream, and green garden onions.
• Make sure oven is warmed to about 200 degrees and place baking dish into oven. You are going to want to let this warm up till cheese is melted then you are ready to eat.

SOUTHWESTERN BEEF TORTILLAS

Steps:

• Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened., Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.

MEXICAN BEEF/CHEESE WITH SOFT CORN TORTILLAS

Steps:

• For Corn Tortillas:.
• Combine Masa with salt and add 3/4 cup of water, mix well. Let stand for about 10 minutes, then knead well about 10 times and divide into 8 balls. Use tortilla press to create first tortilla. Place on medium-high griddle for 60 seconds, then flip and repeat -- try to get a bit of char on each side. Do this 8 times, stacking toasted tortillas on towel to cover. Repeat until all 8 tortillas are finished -- set aside for assembly.
• For Meat Filling:.
• In a medium sized skillet or frying pan, saute onion in oil until they start to colour. Add ground beef and cook until nicely browned. Drain fat if necessary. Break up meat as desired then add taco seasoning and 3/4 cup water. Mix well and simmer for about 15 minutes -- stir occasionally. Remove to bowl and set aside for assembly.
• Assemble:.
• Hold one tortilla in your palm and create taco shape. Spoon some meat filling along centre. Cover with grated cheese and sour cream. Garnish with green onions and chopped cilantro. Stand two filled tortillas upright in centre of plate and add side dishes. Serve immediately.

BEEF 'N' CHEESE TORTILLAS

Steps:

• Spread about 2 tablespoons spreadable cheese over each tortilla. Layer with roast beef and spinach. Remove seeds from peppers and slice into thin strips; arrange over spinach. Roll up each tortilla tightly; wrap in plastic. Refrigerate until ready to serve.

SOFT BEEF TORTILLAS

Steps:

• Heat the oven to 250. Place the tortillas, one at a time, in a large nonstick skillet over medium heat and warm for 1 minute, flipping once or twice, until soft. Wrap them in a dish towel and keep them warm in the oven.
• To make the beef filling, heat the oil in the skillet over medium. Add the onion and saute for 3 minutes or until soft.
• Add the ground beef and cook, stirring to break up the meat, until it's no longer pink (about 4 minutes). Pour off the liquid.
• Add the garlic, chili powder, cumin, coriander, salt, and tomato sauce. Cook, stirring occasionally, over low heat for 10 minutes. (If the sauce is too thick, add a few tablespoons of water.)
• Meanwhile, place your toppings in separate small bowls and set them on the table. Choose four or more toppings, depending on your family's tastes.
• Place the warm tortillas in a basket and the beef filling in a bowl. Allow each person to layer ingredients into his or her own tortilla, then fold them up.

SOUTHWESTERN BEEF TORTILLAS

Steps:

• Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened., Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.