| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Main dish, Meats, Snacks, Appetizers |
8 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Flank steak |
| 3 |
|
Bay leaves |
| 1 |
md |
White onion, finely diced |
| 1 |
ts |
Peppercorns |
| 2 |
qt |
Chicken broth |
| 3 |
oz |
Olive oil |
| 3 |
md |
Red onions |
| 1 |
|
11 oz. can jalapeno chilies, seeded, minced |
| 5 |
|
Cloves garlic, finely minced |
| 12 |
oz |
Tomatoes, diced |
| 2 |
tb |
Cumino seeds, crushed |
|
|
Salt to taste |
|
|
White pepper to taste |
| 4 |
oz |
Black or green olives,diced |
| 16 |
|
Flour tortillas |
| 4 |
|
Avocados, peeled, pitted and chopped |
| 1 1/2 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Rice vinegar |
| 1 |
tb |
Fresh cilantro, chopped |
| 1 |
md |
Red onion, finely chopped |
| 1/2 |
bn |
Green onions, minced |
|
|
Salt to taste |
|
|
White pepper to taste |
INSTRUCTIONS
AVOCADO DIP:
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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”