Guajillo Beef and Avocado Wraps

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Guajillo Beef and Avocado Wraps

Guajillo Beef and Avocado Wraps
2 (7.75- oz.) cans El Pato Tomato Sauce (Mexican Hot Style)*
2 dried guajillo peppers stemmed and seeded
1-1/4 lb. Raley's Black Angus Beef flank steak
2 large, ripe California avocados peeled and mashed
6 burrito-size flour tortillas
3 cups romaine lettuce thinly sliced
1-1/2 cups Monterey Jack cheese shredded
1-1/2 cups Raley's Fresh Pico de Gallo (in the Produce Dept.)
*Substitute 1 (8- oz.) can tomato sauce for less heat.
Puree tomato sauce and peppers in a blender until smooth. Place half of mixture in a large resealable bag. Pierce flank steak well on both sides with a fork; add to bag. Seal and refrigerate overnight. Simmer remaining sauce for 5 minutes over low heat; cover and refrigerate until ready to serve. Grill steak over medium heat for 5 to 7 minutes on each side or until cooked to desired doneness. Let stand for 5 minutes before thinly slicing against the grain; toss with cooked tomato-pepper sauce. Spread mashed avocado on tortillas. Top with beef, lettuce, cheese and pico de gallo; roll up tightly.

Makes 6 servings.
Nutritional Information:
820 calories, 45 g protein, 37 g total fat (13 g sat., 0 g trans), 74 g carbohydrate, 9 g fiber, 5 g sugar, 75 mg cholesterol, 1360 mg sodium, 19 points


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