a href="http://www.afamilythateatstogether.com/on-boarder-burritos"img align="left" alt="On the Boarder Burrito’s" class="alignleft wp-post-image tfe" hspace="5" src="http://www.afamilythateatstogether.com/wp-content/uploads/2013/09/On-the-Boarder-Burrito’s-300x235.jpg?9d7bd4" title="" width="150" //aOne of our favorite skillet dishes is my Skillet Steak Peperonata, which has Italian influences. So, I have re-invented this dish with a Southwestern flair and turned it into Burritos. In this recipe, I use Skirt Steak but Chicken would work well too. If you prefer vegetarian burritos, leave out the meat and use the vegetables. The vegetables are what make this recipe so amazing and if you fear your kids won’t eat them leave them out of their burrito and serve them on the side so that they might taste them. This dish will win over your whole family.
- 1-½ pounds skirt steak or chicken (either breast or thigh)
- 2 tablespoons vegetable oil
- juice of 1 lime
- 2 garlic cloves, minced
- 1 ½ tablespoon Ancho-chili powder
- 1 teaspoon salt