Moe's Burritos

Steak Homewrecker


1 steamed 12" flour tortilla

3 oz of seasoned rice

4 oz of black beans

1 portion of steak

1-2 oz of shredded cheddar and Monterey jack cheese

2oz of Pico de Gallo

1 oz of lettuce

1.5 oz sour cream

1.5 oz of guacamole


Wrap it all up and enjoy


Pico de Gallo


Fresh diced and drained tomatoes

Chopped fresh cilantro

Diced fresh white onions

Diced red onions


Diced fresh jalapeno peppers

Lime juice

Moe's own southwestern seasoning


Mix everything together by hand with your hand






Diced white onion

Diced fresh jalapenos


Lime juice



Mash all the avocados with a potato masher. Then mix everything together by hand with your hand


Steak Marinade


Lemon juice

Lime juice

Apple cider vinegar

Whole cilantro

Canola oil

Roasted garlic powder


Black pepper

Moe's own southwestern seasoning


Blend all ingredients thoroughly



Black Beans


Black beans

Diced white onions


Diced fresh jalapeno peppers


Southwestern style spices   


Use 4 times as much water as beans

Add beans, water, onions, and spices to the pot.

Stir together thoroughly.

Boil for 30 minutes

Lower heat to simmer


Simmer for 2 more hours

Check the consistency of the beans. They should be soft, but not mushy.

After you like the consistency, add the salt and diced jalapenos.

Stir well.




Cut steak into bite size chunks.

Marinate over night.


On a flat grill or in a large sautee pan, cook steak for minute and a half at 375 degrees.

Turn the steak over and cook for one more minute.

Turn the steak again.

Add additional steak marinade to the steak and mix it all together for a final 30 seconds. Then remove it from the heat.