Flank Steak Burrito w/Avocado Dip

---------- Recipe via Meal-Master (tm) v8.05

Title: Flank Steak Burrito w/Avocado Dip
Categories: Main dish, Meats, Snacks, Appetizers
Yield: 8 Servings

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
AVOCADO DIP:
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

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

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