Spicy Beef Burritos
|10 inch flour tortillas||6 Large|
|Salad oil||1⁄2 Cup (8 tbs)|
|Boneless top round steak||2 Pound, thinly sliced, then cut into 2 inch long strips (about 1 inch thick)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Ground cumin||1 1⁄2 Teaspoon|
|Chili powder||1 1⁄2 Teaspoon|
|Dry oregano||1⁄4 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
Prepare condiments and place on a platter or in individual bowls.
Stack tortillas, wrap in foil, and place in a 350° oven until heated through about 15 minutes.
Meanwhile, heat 2 tablespoons of the oil in a wide frying pan over medium-high heat.
Add half the beef and cook, stirring, until browned on outside but still pink in center; cut to test about 5 minutes.
Remove from pan.
Repeat with remaining 2 tablespoons oil and remaining meat.
To drippings in pan, add onion, garlic, cumin, chili powder, oregano, and red pepper.
Reduce heat to medium and cook, stirring, until onion is soft about 10 minutes.
Add meat; stir until well combined, then heat through.
Season filling to taste with salt.
To eat, spoon filling onto a warm tortilla, top with condiments, and roll up.