| 4 1/2 | lb | Flank steak |
| 3 | | Bay leaves |
| 1 | md | White onion, finely diced |
| 1 | ts | Peppercorns |
| 2 | qt | Chicken broth |
| 3 | oz | Olive oil |
| 3 | md | Red onions |
| 1 | | 11 oz. can jalapeno chilies, seeded, minced |
| 5 | | Cloves garlic, finely minced |
| 12 | oz | Tomatoes, diced |
| 2 | tb | Cumino seeds, crushed |
| | Salt to taste |
| | White pepper to taste |
| 4 | oz | Black or green olives,diced |
| 16 | | Flour tortillas |
| | AVOCADO DIP: |
| 4 | | Avocados, peeled, pitted and chopped |
| 1 1/2 | tb | Lemon juice |
| 1 1/2 | tb | Rice vinegar |
| 1 | tb | Fresh cilantro, chopped |
| 1 | md | Red onion, finely chopped |
| 1/2 | bn | Green onions, minced |
| | Salt to taste |
| | White pepper to taste |
