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Ингредиенты
- 4 1/2 lb Flank steak
- 3 x Bay leaves
- 1 med White onion, finely diced
- 1 tsp Peppercorns
- 2 quart Chicken broth
- 3 ounce Extra virgin olive oil
- 3 med Red onions
- 1 x 11 ounce. can jalapeno chilies, seeded, chopped
- 5 x Cloves garlic, finely chopped
- 12 ounce Tomatoes, diced
- 2 Tbsp. Cumino seeds, crushed Salt to taste White pepper to taste
- 4 ounce Black or possibly green olives,diced
- 16 x Flour tortillas
- 4 x Avocados, peeled, pitted and minced
- 1 1/2 Tbsp. Lemon juice
- 1 1/2 Tbsp. Rice vinegar
- 1 Tbsp. Fresh cilantro, minced
- 1 med Red onion, finely minced
- 1/2 bn Green onions, chopped Salt to taste White pepper to taste
Инструкции
- Place flank steak in large 4 qt stock pot with bay leaf, white onion, peppercorns and broth. Bring to a quick boil and reduce to gentle simmer.
- Cook flank steak till tender. Add in additional broth if needed. Remove from heat and cold.
- Cut flank steak into small julienne slices. Throw away broth.
- In large non-stick skillet heat oil, add in diced red onion, jalapeno and garlic. Saute/fry till translucent/soft.
- Add in tomatoes, simmer gently over low heat for 10 min. Add in cilantro and cumino seed. Combine thoroughly and add in julienned flank steak. Add in salt and white pepper to taste. Add in 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 mix chunky. Serve with burritos.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 711g | |
| Recipe makes 8 servings | |
| Calories 778 | |
| Calories from Fat 480 | 62% |
| Total Fat 53.47g | 67% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 526mg | 22% |
| Potassium 1573mg | 45% |
| Total Carbs 15.54g | 4% |
| Dietary Fiber 7.0g | 23% |
| Sugars 5.35g | 4% |
| Protein 59.1g | 95% |
