Title: Burritos Con Huevos
Categories: Bread Dairy Ethnic Main
Yield: 6 Servings

1 1/2	lb	Flank steak; * see note
1/2	ts	Black pepper
1/2	ts	Seasoned salt
2	c	Hot water
3		Yellow onions
1		Large bell pepper
1		Jalapeno pepper; chopped
2		Tomatoes; peeled and chopped
10		Large eggs
2	c	Cheddar cheese; shredded
8		Flour tortillas

Recipe by: Jo Anne Merrill Preparation Time: 2:00 * Use another cut of meat if flank steak is unavailable.

: 1. To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper. Heat a very heavy pan with tight fitting lid. Add 1 tablespoon oil and brown the meat on each side. : 2. 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 meat is tender, shred into small bite-sized pieces. : 3. Cut the onions into thin slices and separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned one if necessary). : 4. In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers. Saute until onions are translucent and limp. Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more. : 5. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs. : 6. Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften. Fill each tortilla with 1/8th of the mixture. Roll the tortillas by turning one side up and folding the edges inward. Wrap the lower third in foil or waxed paper and serve immediately.

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