Burritos Con Huevos
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INGREDIENTS 1-1/2 pounds flank steak*
1/2 teaspoon black pepper
1/2 teaspoon seasoned salt
2 cups hot water
3 yellow onions
1 large bell pepper
1 jalapeno pepper, chopped
2 tomatoes, peeled and chopped
10 large eggs, lightly beaten
2 cups shredded Cheddar cheese
8 flour tortillasTO PREPARE STEAK: Cut steak into 3 to 4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with a tight-fitting lid. Add 1 tablespoon oil and brown the meat on each side. 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 the meat is tender, shred into small bite-sized pieces. Set aside.
Cut the onions into thin slices, separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper, use a canned one if necessary).
In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers. Sauté until onions are translucent and limp. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.
Add the shredded meat, eggs, and the shredded cheese. Proceed as though you were scrambling eggs.
Warm the flour tortillas while cooking the filling, or quickly run each tortillas over the flame of a gas stove, just to soften.
Fill each tortilla with 1/8 of the mixture. Roll the tortillas by turning 1 side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately. Serve with sour cream and avocado.
NOTE: *If flank steak is unavailable, use another cut of meat.