This was created to mirror a southwestern burrito we used to eat. The contents are tossed with a spicy serrano pepper pan sauce to keep things moist. The original one used Filet Mignon as the meat, but I find that flatiron has more flavor and is equally as tender. The marbeling keeps the meat juicy as well. Try to get the full size / large tortillas. You can find them at your local Mexican market and at some taco shops.

Ingredients

• 12oz Flatiron Steak
• 1/3lbs bay scallops
• 8oz Porcini #1 Mushrooms
• 2 Serrano Peppers
• Beef Stock
• 1 medium yellow onion
• large 13" flour tortilla
• kosher salt
• onion powder
• adobo seasoning
• canola oil

Prep

Beef

• let your beef rest for 30 minutes at room temperature
• rub a small amount of canola oil on both sides
• season evenly with kosher salt, and gently press into the meat's surface
• season evenly with adobo powder
• let rest for 20 mins if possible

onions

• cut the onion in half through the root. Remove the exterior paper. Slice. 

The Finished Dish