If you have some extra time on your hands and like to plan in advance these 3-day burritos are well worth the wait. The robust beef flavors really develop into a rich filling that will have you wanting more.

Ingredients

* Guacamole, salsa, sour cream (optional)
* 1 tomato, chopped
* 1/4 head of lettuce, thinly sliced
* 8 flour tortillas
* DAY 1:
* 1/4 C. chile powder
* 6 cloves garlic, chopped
* 5 Tbs. lime juice, strained
* 3 Tbs. olive oil
* 1 tsp. ground cumin
* 2 1/2 lbs. sirloin steak, fat trimmed and cut into 1 inch cubes
* DAY 2:
* 1 28 oz. can crushed tomatoes
* 2 C. beef stock
* 1 (12 oz.) bottle dark beer
* 1 tsp. dried oregano
* DAY 3:
* 3 Tbs. safflower or canola oil
3/4 C. chopped white onion
* 3-6 fresh jalapeno chiles, chopped
* 10 oz. frozen corn
* 1 C. sliced stuffed green olives
* sea salt and fresh ground pepper

Directions

On the first day, mix the chile powder, garlic, lime juice, oil and cumin together in a bowl. Place the pieces of beef in a shallow glass baking pan and cover with the chile mixture. Seal and refrigerate overnight, stirring a few times.

On the second day, preheat the oven to 350 degrees. Combine the cubed beef in a dutch oven with the tomatoes, broth, and beer. Stir in oregano and adjust seasonings. Bring to a boil, then cover, place in the oven, bake for 45 minutes. Uncover and bake another 45 minutes. Cool. Remove the beef and shred. Place in a bowl and pour the liquid over the meat, refrigerate overnight.

On the third day, about an hour before serving, pour oil into skillet and heat. Add the onion and chiles, cook for 5 minutes. Pour beef mixture into skillet and simmer about 20 minutes. Add the frozen corn, olives, and salt and pepper to taste. Continue to cook for several minutes. Set out condiments and hot flour tortillas. Spoon the beef filling on the tortillas and some lettuce and tomato.