INGREDIENTS

INSTRUCTIONS

Recipe by: Jo Anne Merrill From: kmeade@ids2.idsonline.com (The Meades)
Date: Sun, 5 May 1996 20:09:56 -0400
* Use another cut of meat if flank steak is unavailable.
1. To prepare steak, cut into 3-4 pieces and sprinkle with the salt and
pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil
and brown the meat on each side.
2. Add hot water and cover tightly. Simmer on low heat for 2 to 2-1/2 hours
or until meat shreds easily. Add more water during cooking if necessary.
When meat is tender, shred into small bite-sized pieces.
3. Cut the onions into thin slices and separate the slices into individual
rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned
one if necessary).
4. In a large heavy skillet, heat 2 tablespoons oil; add the onions and
green peppers. Saute until onions are translucent and limp. Add the chopped
fresh tomato and the minced jalapeno and continue cooking for 3 minutes
more.
5. Add the shredded meat, 10 eggs which have been lightly beaten, and the
shredded cheese. Proceed as though you were scrambling eggs.
6. Warm the flour tortillas while cooking the filling, or quickly run each
tortilla over the flame on a gas stove, just to soften. Fill each tortilla
with 1/8th of the mixture. Roll the tortillas by turning one side up and
folding the edges inward. Wrap the lower third in foil or waxed paper and
serve immediately.
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From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
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