Burritos Con Juevos

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This burrito recipe is by Jo Anne Merrill. Burritos are filled with flank steak, eggs, bell peppers and cheese
Recipe By: Jo Anne Merrill
  • PrepN/A |
  • TotalN/A |
  • Serves6 Burritos


    • 1 1/2 pounds flank steak -- * see note
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon seasoned salt
    • 2 cups hot water
    • 3 yellow onions
    • 1 large bell pepper
    • 1 jalapeno pepper -- chopped
    • 2 tomatoes peeled and chopped
    • 10 large eggs
    • 2 cups cheddar cheese -- shredded
    • 8 flour tortillas


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.

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.
Cut the onions into thin slices, separate the slices into individual rings. Julienne the green pepper. Mince the jalapeno pepper (use a canned if necessary).

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.

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

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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