Wet Burrito Shaved Steak Fajitas

Wet Burrito Shaved Steak Fajitas
(This recipe makes 4 servings)


1 sweet Maui onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
2 lbs shaved steak
2 tablespoons FCC Hatch Red Chile Powder
1 teaspoon cumin
1 teaspoon smoked paprika
6 cloves garlic, minced
1 lime, juiced
3/4 cups FCC Roasted & Frozen Hatch Chile
1/2 - 3/4 cups FCC Sun-Dried Chile


Place onions, peppers, and shaved steak in the slow cooker, and mix all the dry spices; top steak with seasonings, garlic, lime, FCC green/red chiles, and sun-dried chile.
Cover and cook on high for 4 hours or on low for 8 hours.
One extra large flour tortilla.
Fill the tortilla with the mixture and then ½ cup drained pinto beans.
Roll and fold the tortilla and roll until you make your burrito.
Place each burrito into a baking dish sprayed with olive oil, and top the burritos with the rest of the FCC sun-dried chile.
Top each burrito with 1/2 to 3/4 cups of Monterey Jack cheese, green onions, sliced black olives, and place in the oven at 400° until the cheese has melted.


sour cream
black olives, sliced
FCC Salasa (Mama's or Papa's)
fresh cilantro
crumbled cotija cheese
I also roasted two jalapeños for the top of our burritos.

Homemade Avocado Sauce:

2 avocado, 1/2 cup plain yogurt or sour cream, 2 cloves garlic, 2/3 cups cilantro, juice from 2 limes, kosher salt, pepper.
Place in blender and blend.
Then drizzle over your wet Burrito Steak Fajitas along with the other garnishments.
Serve and Enjoy!!

Recipe by Cindi Duncan from Fresh Chile Cookin'! group on Facebook. 


Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!