![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2023\/09\/347561254_830600795095795_6127050186063273117_n-1.jpg\")
<\/p>\n<\/p>\n
4 lbs. Steak tips chopped (flap steak. Make sure it has fat in it)
\n1 Tbsp Garlic Salt
\n1 Tbsp Soy Sauce
\n3 Tbsp Olive Oil
\n1 tsp freshly ground pepper<\/p>\n
Burrito sized tortillas (as big as you can find) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Chop the steak and add the garlic salt, soy and olive oil. Let sit for 15 minutes or so or place in the fridge until you\u2019re ready to cook.<\/p>\n Heat a cast iron pan on high. Once the pan is hot, cook the steak in batches. Don\u2019t crowd the pan and don\u2019t stir the steak much. Place it in the pan and let it sit for a couple minutes. Stir and let it cook another minute or two. You should have a bit of charred steak here and there. That\u2019s what you want.<\/p>\n On a griddle, at 300\u00ba, place a tortilla and cook for 30 seconds or so. Flip and add a small handful of shredded cheese and a pinch of the scallions. Cook for another 30 seconds or so until the cheese begins to melt. Remove to a plate. In the center of the tortilla add steak, guacamole, pico de gallo, queso fresco, and chipolte mayo. Fold burrito. Pull in the left and right side and meet in the middle. Push down a little. Pull the tortilla end closest to you to the opposite side and tuck. Tuck in the left and the right side to round out and roll forward to finish.<\/p>\n Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients : 4 lbs. Steak tips chopped (flap steak. Make sure it has fat in it) 1 Tbsp Garlic Salt 1 Tbsp Soy Sauce 3 Tbsp Olive Oil 1 tsp freshly ground pepper Burrito sized tortillas (as big as you can find) Guacamole Pico de Gallo\u00a0(fresh tomato salsa) Green Onions diced (scallions) \u2013\u00a0optional Shredded Mexican […]<\/p>\n","protected":false},"author":1,"featured_media":4804,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-4801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4801"}],"version-history":[{"count":1,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4801\/revisions"}],"predecessor-version":[{"id":4805,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/posts\/4801\/revisions\/4805"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=\/wp\/v2\/media\/4804"}],"wp:attachment":[{"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/isticharati.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nGuacamole
\nPico de Gallo\u00a0(fresh tomato salsa)
\nGreen Onions diced (scallions) \u2013\u00a0optional<\/em>
\nShredded Mexican cheese \u2013\u00a0optional<\/em>
\nChipolte Mayo<\/p>\n<\/p>\nDirections:<\/h2>\n