Beef Burritos

Name: Beef Burritos
Total time: PT0D0H0M
Yield: makes 4-6 Burritos
Ingredients: 2 tbsp. vegetable oil; 1 yellow onion, peeled and diced; 1 lb. tri-tip, trimmed and cut into 1⁄2" dice; 2 fresh jalapeños, seeded and chopped; 2 tomatoes, diced; 1 clove garlic, peeled and minced; 2 cubes beef bouillon; Salt and freshly ground black pepper; <a href="https://www.saveur.com/article/Recipes/Flour-Tortillas">Flour/ Tortillas</a>

Serves
makes 4-6 Burritos

LAURIE SMITH

The secret to these delicious burritos is in the cut of beef: Use the tri-tip—also known as the triangle—part of the bottom butt of the sirloin tip.

Ingredients

2 tbsp. vegetable oil
1 yellow onion, peeled and diced
1 lb. tri-tip, trimmed and cut into 1⁄2" dice
2 fresh jalapeños, seeded and chopped
2 tomatoes, diced
1 clove garlic, peeled and minced
2 cubes beef bouillon
Salt and freshly ground black pepper
<a href="https://www.saveur.com/article/Recipes/Flour-Tortillas">Flour/ Tortillas</a>

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Instructions

Step 1

Heat vegetable oil in a large skillet over medium heat. Add onions and cook until translucent, about 20 minutes.

Step 2

Add tri-tip and jalapeños to onions. Increase heat to high. Brown meat for 2 minutes, then stir in tomatoes and garlic. Crumble in bouillon cubes, and season to taste with salt and pepper. To serve, wrap in warm tortillas.

Heat vegetable oil in a large skillet over medium heat. Add onions and cook until translucent, about 20 minutes.
Add tri-tip and jalapeños to onions. Increase heat to high. Brown meat for 2 minutes, then stir in tomatoes and garlic. Crumble in bouillon cubes, and season to taste with salt and pepper. To serve, wrap in warm tortillas.