Lomo Wrap Recipe

Rinse the Milagrosa rice under cold water until the water runs clear. Drain well.

In a medium saucepan, heat 1 tablespoon butter or oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until fragrant.

Add 1 1/4 cups water and 1 teaspoon salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep warm until assembly.

Pat the sirloin strips dry with paper towel. In a bowl, toss the beef with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp smoked paprika until evenly coated.

Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons vegetable oil. When the oil is shimmering, add the beef in a single layer (work in two batches if needed to avoid crowding). Sear the strips for 2–3 minutes without moving to develop a brown crust, then stir and cook another 1–2 minutes until just cooked through (medium-rare to medium). Transfer the cooked beef to a plate and tent with foil.

Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 20–30 seconds until fragrant, scraping up any fond from the pan.

Add the sliced red onion and sauté 3–4 minutes until softened and slightly caramelized.

Return the seared beef to the skillet with the onions. Add the diced Roma tomatoes and cook 1–2 minutes just to warm and combine flavors. Stir in 2 tablespoons fresh lime juice and 2 tablespoons chopped cilantro. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm.

Warm the flour tortillas: wrap in a damp paper towel and microwave for 20–30 seconds, or warm individually in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred in spots.

Lay a warm tortilla flat. Spoon 1/4 cup (or desired amount) of the cooked Milagrosa rice down the center of the tortilla, leaving 1–2 inches clear at each end.

Top the rice with a generous portion (about 4–5 oz) of the beef, tomatoes and onion mixture.

Add a handful (~1/2 cup) of shredded lettuce or mixed greens on top of the beef and sprinkle 1/4 cup shredded cheese if using.

Drizzle your choice of hot or mild sauce over the filling to taste (start with 1–2 tablespoons).

Fold the bottom edge of the tortilla up over the filling, fold the sides in, then roll tightly to form a secure wrap. Repeat with remaining tortillas and filling.

Serve each Lomo Wrap with a lime wedge and your choice of one side (plantain chips, small side salad or fries).