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Flank Steak Burrito With Avocado Dip

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CATEGORY CUISINE TAG YIELD
Meats, Grains Appetizers, Main dish, Meats, Snacks 8 Servings

INGREDIENTS

4 1/2 lb Flank steak
3 Bay leaves
1 White onion, finely diced
1 t Peppercorns
2 qt Chicken broth
3 oz Olive oil
3 Red onions
1 11 oz. can jalapeno chilies
seeded minced
5 Cloves garlic, finely
minced
12 oz Tomatoes, diced
2 T Cumino seeds, crushed
Salt to taste
White pepper to taste
4 oz Black or green olives, diced
16 Flour tortillas
AVOCADO DIP:
4 Avocados, peeled pitted and
chopped
1 1/2 T Lemon juice
1 1/2 T Rice vinegar
1 T Fresh cilantro, chopped
1 Red onion, finely chopped
1/2 Green onions, minced
Salt to taste
White pepper to taste

INSTRUCTIONS

Place flank steak in large 4 quart stock pot with bay leaf, white
onion, peppercorns and broth.  Bring to a quick boil and reduce to
gentle simmer. Cook flank steak until tender. Add additional broth if
needed. Remove from heat and cool.  Cut flank steak into small julienne
slices.  Discard broth.  In large non-stick skillet heat oil, add diced
red onion, jalapeno and  garlic.  Saute until translucent.  Add
tomatoes, simmer gently over low heat for 10 minutes. Add  cilantro and
cumino seed.  Combine thoroughly and add julienned flank  steak. Add
salt and white pepper to taste.  Add olives.  Heat  thoroughly, and
remove from heat.  Fill equal amounts of flank steak filling into the
flour tortillas.  Fold into cylinder shape and serve with Avocado Dip.
Avocado Dip:  Combine all ingredients thoroughly, season and keep
mixture chunky.  Serve with burritos. Serves 8 Typed in MMFormat by
cjhartlin@msn.com Source: Angus Beef Recipe Collection  Posted to
MM-Recipes Digest  by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Aug
18, 1998

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