Houston, we have a problem. We hope this doesn't rile anyone, but you'll notice below that we don't specify ingredient quantities for this recipe. Trouble is, no matter how many of these burritos you make, it won't be enough to serve the throngs of people who will show up on your doorstep once they smell what's cooking. Ah well. Get used to your new popularity.

• hamburger (ours, of course)
• sea salt
• black or green peppercorns, freshly ground
• olive oil
• butter
• red, yellow, or orange bell peppers, sliced
• jalepeño pepper, chopped
• tortillas, steamed
• black olives, sliced
• fresh cilantro, chopped
• crème fraîche
• lemon or lime wedges

Brown hamburger in a skillet with a pinch of sea salt and ground black or green peppercorns. Add a little bit of olive oil to the skillet if the ground beef is very lean.
In another skillet with the butter and sea salt (or just add it to the first skillet after you brown the beef) add the bell peppers and jalepeño. Grill just a bit to bring out the flavors.
Layer the beef and peppers into the steamed tortillas. Top with sliced black olives, chopped fresh cilantro, and a generous dollop of crème fraîche. Squeeze just a little fresh lemon or lime juice over the top. Roll it up and sneak several before your guests gobble it all up!

Grass-fed beef cooking tips:

• Bring grass-fed beef to room temperature before cooking, by thawing in the refrigerator or placing in water.
• Don't microwave to thaw.

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