Instructions: To make the asado:
Preheat the oven to 350 degrees. Mix the flour and cayenne together and rub into the steak. Heat the oil in a heavy pot or Dutch oven and brown the steak. Add the onion, tomatoes, green chile, red chile powder, and garlic. Mix the water with the soy sauce and Worcestershire sauce and pour over the steak. Bake in a 350-degree oven for 2 hours or until the meat is tender enough to shred. Let cool enough to handle, then shred.

To make the burritos:
Heat the oil in a heavy saucepan and saute the onion, carrots, nopales, and squash for 5 to 6 minutes or until the squash is al dente.

if the asado is not warm, heat it for a few seconds in a microwave.

Heat the flour tortillas, 1 or 2 at a time, in a microwave on HIGH for 30 seconds or until warm. Do not overcook or they will become tough.

Lay the warm tortillas on plates and divide the squash mixture equally onto the tortillas, then top with a little of the shredded asado and some chopped tomato. Roll the tortilla around the mixture and top with a dollop of sour cream and a sprinkle of shredded cheddar cheese, if desired.

SERVING SUGGESTIONS: Serve with a pot of cooked Anasazi or pinto beans.

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