Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Flank steak -

  2. 1/2 teaspoon 2 1/2ml Black pepper

  3. 1/2 teaspoon 2 1/2ml Seasoned salt

  4. 2 cups 474ml Hot water

  5. 3 Yellow onions

  6. 1 Bell pepper (large)

  7. 1 Jalapeno pepper - chopped

  8. 2 Tomatoes - peeled and chopped

  9. 10 Eggs (large)

  10. 2 cups 292g / 10oz Cheddar cheese - shredded

  11. 8 Flour tortillas

Instructions Jump to Ingredients ↑

  1. * Use another cut of meat if flank steak is unavailable, such as skirt steak or top sirloin.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese. Proceed as though you were scrambling eggs.

  7. 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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