YIELD: 24 servings
3 lbs. potatoes, cut into 1 /2-in. cubes
vegetable oil as needed
2 lbs., 4 oz. beef flank steak, cut in thirds lengthwise, then cut across in 1 /4-in. slices
3 /4 cup Worcestershire sauce
salt and pepper as needed
6 oz. green onions, sliced (white and light green only)
12 oz. cheddar cheese, grated
24 warmed flour tortillas (10-in. diameter)
- In a large pot, combine potatoes and cold water to cover. Bring to a boil; reduce heat and simmer about 10 minutes or until tender. Drain and reserve.
- In large sauté pan, heat oil over high heat and cook beef in batches until it loses pink color. Transfer contents of pan to colander and set over bowl.
- In sauté pan, combine potatoes, Worcestershire sauce and beef juice from bowl. Simmer over low heat until potatoes have absorbed most of liquid. Season with salt and pepper. Refrigerate.
- For each serving: In a small sauté pan, heat oil over high heat; add 1 /2 cup steak and potato mixture and 4 tsps. green onions. When warm, add 2 Tbsps. cheese and heat just until cheese melts. Spoon onto center of tortilla and fold up to form wrap. Serve with steak sauce, if desired.
Recipe from National Potato Board.