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1
To prepare steak, cut into 3-4 pieces and sprinkle with the salt and pepper.
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2
Heat a very heavy pan with tight fitting lid.
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3
Add 1 tablespoon oil and brown the meat on each side.
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4
Add hot water and cover tightly.
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5
Simmer on low heat for 2 to 2-1/2 hours or until meat shreds easily.
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6
Add more water during cooking if necessary.
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7
When meat is tender, shred into small bite-sized pieces.
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8
Cut the onions into thin slices, separate the slices into individual rings.
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9
Julienne the green pepper.
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10
Mince the jalapeno pepper (use a canned if necessary).
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11
In a large heavy skillet, heat 2 tablespoons oil; add the onions and green peppers.
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12
Saute until onions are translucent and limp.
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13
Add the chopped fresh tomato and the minced jalapeno and continue cooking for 3 minutes more.
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14
Add the shredded meat, 10 eggs which have been lightly beaten, and the shredded cheese.
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15
Proceed as though you were scrambling eggs.
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16
Warm the flour tortillas while cooking the filling, or quickly run each tortilla over the flame on a gas stove, just to soften.
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17
Fill each tortilla with 1/8th of the mixture.
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18
Roll the tortillas by turning one side up and folding the edges inward.
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19
Wrap the lower third in foil or waxed paper and serve immediately.
