1 1/4 lb. chuck steak
1/4 lb. diced onion (optional)
1 large diced tomato
2 tbsp. cooking oil
12 flour tortillas (10 or 12-inches)
1/2 lb. potatoes
1/2 bell pepper
8 oz. salsa
1 garlic clove

In 4-inch deep, 10-inch diameter pan, heat oil at medium flame until it begins to smoke. Quickly add garlic, onion and diced bell pepper. Stir-fry for 3 minutes. Quickly add diced potatoes and stir-fry another 3 minutes. Add meat and stir constantly until meat browns, then cover pan. Five minutes later, add salsa and equal amount of water; cover and simmer on low flame about 25 minutes (until meat is cooked). Heat each flour tortilla on dry griddle 10 seconds per side.