Page 109 - 2019TOHCookbook

INSTRUCTIONS:
1. Rub steak on both sides with the seasoning and let rest for 15 minutes (If resting for longer than 15 minutes, refrigerate).
2. Line a baking pan with non-stick foil or parchment paper, and heat oven to 400˚ F. Prepare remaining ingredients.
3. After the meat has rested, heat 1 tablespoon of olive oil and 1 teaspoon of butter (if using)
over medium-high heat. When the pan is very hot, place the meat in the pan. If the piece of meat you have is too long for your pan, cut it in half first. Cook meat on both sides for 6-8 minutes. The meat will likely be rare, but will finish cooking in the oven.
4. Remove steak to a cutting board, and let rest for 5-10 minutes, leaving the drippings in the hot skillet.
5. Add onion and poblano to the skillet, cook for 6 minutes or until onion is translucent. Add tomatoes and cilantro, and cook for 30 seconds. Remove from heat.
6. Cut meat against the grain, into small pieces. The cheeses, onion mixture and meat will be divided among your eight burritos.
7. Lay a tortilla out on a cutting board; put three of the small cubed/sliced cheese pieces in the middle of the tortilla.
8. Put a spoonful of meat cubes on the cheese, and a spoonful of the onion mixture on the meat.
9. Add three tortilla chips slightly overlapping each other, with a generous pinch of shredded cheese on top. Fold the wrap beginning at the bottom, bringing it up to the middle, holding folds in place as you do the same all the way around. You should be left with a pentagon or hexagon shaped wrap. Turn it seam side down on the baking pan.
10. Repeat assembly process with remaining tortillas and fillings. If you like, you can spray your wraps with baking spray before baking to give them a little extra crunch.
11. Bake for 15 minutes.
12. Enjoy with a dollop of sour cream, juice of a lime, and/or a few drops of Valentina hot sauce if desired.
99