Bisteca Burritos

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 2 pounds boneless beef tri-tip steak, cut into thin strips
• 1/4 cup chicken broth
• 1 chipotle chili in adobo sauce, finely minced (from a 6-ounce can)
• 1 12 ounce jar (mild or medium) chunky salsa
• 1 teaspoon minced garlic (from a jar)
• 1/2 teaspoon salt
• 8 large flour tortillas
• 1 8-ounce container sour cream
• 1 4- to 6-ounce container prepared guacamole dip
• 1/4 cup finely chopped fresh cilantro

In a large skillet heat oil over medium-high heat; saute red onion for 5 minutes; add beef tips and continue cooking, flipping to brown all sides for 5-7 minutes. Add broth, chipotle chili, salsa, minced garlic and salt. Reduce heat to medium-low; simmer covered for 10 minutes. Meanwhile warm tortillas, wrapped in foil, in oven at 350 degrees for 10 minutes. To serve, spoon filling equally between warm tortillas; roll tightly, folding in ends, and garnish with sour cream, guacamole and cilantro.

This authentic-tasting South-of-the-Border dish is a favorite with my family. You can make the filling ahead and freeze it, or make them into the burritos and freeze them wrapped in foil. Just thaw in fridge overnight and heat in oven at 350 about 15-20 minutes. It's spicy, but not too "hot"--it's all flavor.