Entree
4 - 6 burritos
15 minutes
1 hour
Chef Tom Fraker
Serve these burritos with your favorite salsa!
1 pound boneless chuck steak
Water to cover
1 each onion - peeled, halved
4 cloves Melissa's peeled garlic - halved
To taste salt and pepper
4 to 6 large flour tortillas
2 each fresh tomatoes - diced
1/2 head Iceberg Lettuce - shredded
4 each New Mexico Hatch Peppers - roasted, peeled, seeded, diced
4 ounces sour cream
1 cup shredded cheese - Jack, Cheddar or both
Place the beef in a pot and cover with water. Add the onion and garlic and season with salt and pepper. Bring to a boil, reduce heat to a simmer and cook for an hour. Remove from the heat and, when cool enough to handle, shred the beef into pieces.
Place the tortillas on a flat surface and place equal amounts of all of the ingredients in the center of each tortilla. Roll them up and enjoy!
