Saveur

Photo: Laurie Smith

MAKES 4 – 6 BURRITOS

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.

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 garlic clove, peeled and minced
2 cubes beef bouillon
Salt and freshly ground black pepper
Flour Tortillas

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

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.

This article was first published in Saveur in Issue #10