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1
Preheat oven to 450 degrees.
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2
Grease 9-inch square baking pan.
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3
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice; let stand while preparing peppers.
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4
Heat 1 tablespoon oil in medium skillet over medium-high heat.
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5
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
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6
Add chiles and peppers and stir until until heated through.
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7
Add cream, then 3/4 cup cheese, and stir until mixture thickens, about 1 minute.
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8
Add oregano and season with salt and pepper.
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9
Heat 1 tablespoon oil in large skillet over high heat.
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10
Season steak with salt and pepper and cook until brown, about 1 1/2 minutes per side for very rare.
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11
Transfer meat to work surface and halve across width, then cut against grain into thin slices.
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12
Hold tortillas over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side.
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13
Place on work surface and spoon 1/4 cup pepper mixture down center.
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14
Top with 1/4 of meat and roll up tortilla, enclosing filling.
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15
Arrange in baking pan, seam side down.
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16
Repeat with remaining tortillas, 3/4 cup pepper mixture and meat.
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17
Spoon remaining pepper mixture over tortillas and sprinkle with 1/2 cup cheese.
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18
(Can be assembled 2 hours ahead.
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19
Cover with foil and refrigerate.
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20
).
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21
Bake uncovered (covered if burritos were refrigerated) until cheese melts and burritos are warmed through, about 10 minutes.
