Spicy Southwestern Sirloin Burritos

Spicy Southwestern Sirloin Burritos

2 # Sirloin Flap meat (similar to flank steak or skirt steak in New England sold as sirloin tips)
1/4 cup Papa Jack’s Buffalo Hot Sauce 2011 1st Place Scovie Winner
3 cloves garlic minced fine
2 TBL Dijon Mustard
1/4 White Balsamic Vinegar
2 TBL Montreal Steak Seasoning
1 onion julienne in 1/8 inch strips
1 red pepper julienne in 1/8 inch strips
1 yellow pepper julienne in 1/8 inch strips
2 cups refried beans
3 cups diced plum tomatoes
2 cups fresh green chilies chopped fine
¼ cup Olive Oil
1 9 oz jar Mojo’s Tapenade 2010 1 st Place Award Winner
2 cups Monterey Jack Cheese
6 12” flour Tortillas
Lime Cilantro sour cream

Slice Sirloin Flap into thin sheets cutting with the grain
Place sirloin into a zip lock baggie and add garlic, mustard, Papa Jack’s Buffalo Hot Sauce, steak seasoning and Dijon mustard and marinate at least 4 hours or over night
Heat olive oil, add sirloin flap and cook quickly turning once, remove from pan
Add julienne onions and peppers to hot pan and sauté until tender
Place tortilla on a flat surface; add 1/6 of beans to center of tortilla spreading toward the sides at the 3 and 9 o’clock portion of the tortilla
Place beef over the beans
Sprinkle with green chilies and tomatoes and Mojo’s Tapenade
Last add cheese to each tortilla
Fold each tortilla from the 3 and 9 o’clock portion of the tortilla 2” toward center
Then roll the tortilla (you should end up with a 3” log)
Place the 6 tortillas into a light greased glass baking dish and pop into a 400 degree oven for 10 minutes to melt cheese and warm the middle

When plating drizzle with Lime Cilantro Sour Cream and serve with a side of Mexican Rice

Lime Cilantro Sour Cream:

1 cup sour cream
¼ minced fresh cilantro very fine
1 juice of fresh lime

With a wire whisk whip sour cream with lime juice and cilantro, place into a squirt bottle to drizzle over Burritos

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