I’ve been sitting on this recipe for a while–waiting for summer to come around when mangos are in season! There is a type of magic that happens when you combine beef with mango that I really can’t explain. In the case of these flap meat burritos, the sweet and tartness of the mango and lime salsa cuts the richness of the salty, seasoned beef perfectly. Add a little guacamole to the whole thing, wrap it in a tortilla with some caramelized onions and it’s pure heaven.
In fact, we had this meal last night since my husband’s nephew was in town with two of his 20-something-year-old friends. It’s a good BBQ meal to make and a nice way to unwind in the backyard after a work day during the summer while playing with the kids. And the kids really like the bits of cut up steak and LOVE the mango–a great way to incorporate some fruit into their diet. Instead of wrapping the kids’ meat into a burritos, I cut triangle wedges out of the tortillas and butter them and then serve the meat, salsa and guacamole on the side.
Here’s what you’ll need for a meal for four people:
– A pound and a half (or more, if you like) of flap meat beef
– Chef Merito carne asada seasoning (Check to see if your local grocery store carries it. I love the tang, and I prefer it because it doesn’t have the strong cumin taste that some of these types of seasonings do.)
– One red onion, cut in half and sliced. Chop about a tablespoon and reserve for the salsa.
– A handful of chopped, fresh cilantro. Save a tablespoon for the salsa.
– Two tablespoons of vegetable oil
– Two mangos
– One serrano pepper, seeded and cut into tiny bits
– Two avocados
– One lime
– Tabasco sauce
– A bag of flour tortillas
The night before your BBQ, lay all the pieces of flap meat out flat and fully season both sides of the meat with the carne asada seasoning and with black pepper. Make sure you don’t coat too heavily, but try not to be skimpy either. Then put the meat into a zip bag with the sliced onion and cilantro and add the two tablespoons of oil. Zip the bag and massage the meat with the other ingredients until it’s well mixed. Put the bag onto a plate or dish and refrigerate over night.
The next day, start to prepare your salsa and guacamole before putting the meat on the grill. Stand the mango upright and slice it from the top downward on both sides. Next, cut lines down and across each slice of the mango and then bend the peel backward and cut the chunks loose into a bowl. Cut any other eatable chunks off of the pit and use for the salsa. Then add the chopped red onion, cilantro, serrano pepper and squeeze the juice of half of the lime into the mixture. Salt and pepper to taste.
To make the guacamole, cut each avocado in half by running a knife around the circumference of the avocados. Once you have two halves, stick the blade of your knife into the pit and twist. The pit should come right out. Take a big spoon and scoop out the inside meat and put it into a bowl. Mash the avocado with a fork, making it as chunky or creamy as you like. Add the juice from the other half of lime and some Tabasco sauce, salt and pepper to taste.
Place the flap meat on a high-heat grill and add the onions from the marinade to a metal, grill-safe bowl in order to caramelize the onions on top of the grill. Grill the meat until it is well done (no longer springs back to the touch) or you can grill more rare, if you prefer. Keep mixing the onions to cook them.
When the meat is done, allow it to cool a bit. Remove caramelized onions from the grill and set aside. Now, the trick to getting tender, bite-sized pieces of meat is cutting against the grain. Gently pull on each piece of the meat and you will see a natural grain appear. You want to cut the meat in thin strips going the opposite way of this grain. Once you have strips, cut these slices into bite-sized pieces.
Now all you have to do to make your burrito is place some meat in the middle of the tortilla, top with caramelized onions, salsa and guacamole, roll it all up and take a scrumptious bite. I can’t even tell you how good this is. It’s definitely one of my favorites. Enjoy!