6 lb. flank steak, trimmed1 tsp. mustard seed3 bay leaves2 tsps. black peppercorns, cracked2 quarts chicken broth1/4 cup olive oil8 oz. red onion, minced1 jalapeño pepper, seeded and minced3 tsp. garlic, minced16 oz. plum tomatoes, peeled, seeded, and diced1 Tbsp. cilantro, finely chopped1 tsp. cumin seed, crushed1/4 tsp. Kosher salt, to taste4 oz. black olives, seeded and diced24 flour tortillas, 8" diameter
Burritos de Carne de Res Estilo del Sur
1. In a large stockpot, combine the flank steak, mustard seed, bay leaves, peppercorns, and broth. Simmer gently until the flank steak is tender. Remove steak and cool. Cut the flank steak into a small julienne and reserve.
2. Heat the oil. Sauté the onion, jalapeño pepper, and garlic until tender. Add tomatoes and simmer gently over low heat for 10 minutes. Add cilantro, cumin seed, and reserved flank steak; continue to simmer.
3. Add the olives; adjust seasoning with salt. Remove pan from heat.
4. Portion the flank steak filling on tortillas. Roll up the burritos to enclose the filling.
Enjoy this delicious flank steak burrito Mexican recipe!