The Arizona Burrito

 

1 lb. skirt steak (cut into bite-sized cubes)

1 large russet potato, peeled and diced

1 poblano pepper or bell pepper, diced

1/2 medium onion, diced

1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste

1 C. shredded Oaxaca or Monterey Jack cheese

2-3 large flour tortillas

 

Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat. Remove and set aside. Cook the veggies & potatoes: In the same skillet, add the diced potatoes, onions, and poblano peppers. Cook until the potatoes are tender and browned. Combine: Return the steak to the skillet, add the cumin, and mix well. Assemble: Warm your flour tortillas. Add a scoop of the steak and potato mixture down the center, top with a generous handful of cheese, and roll it up burrito-style. Toast the burrito on the skillet for 1-2 minutes per side to melt the cheese, and serve with pico de gallo