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