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.

Yield: makes 4-6 Burritos


  • 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=””>Flour/ Tortillas</a>


  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.