| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Mexican, Tortillas, Sauces, Meats, Relishes |
8 |
Servings |
INGREDIENTS
|
|
Cucumber Salsa; * |
|
|
Southwest Cuacamole; ** |
| 1/4 |
c |
Lime Juice |
| 2 |
ts |
Red Chiles; Ground |
| 8 |
|
Flour Tortillas; **** |
|
|
Southwest Relish; * |
| 1 |
lb |
Top Round Steak;Boneless,*** |
| 2 |
tb |
Vegetable Oil |
| 2 |
|
Cloves Garlic;Finely Chopped |
INSTRUCTIONS
* Recipes for Cumcumber Salsa And Southwest Relish are found in
** Recipe for Southwest Guacamole is in Sowest 3.
*** Round Steak should be cut about 1/2 inch thick.
**** Flour Tortillas should be 10 inches in Diameter and be warmed.
Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set
aside. Cut beef steak diagonally acros the grain into thin slices, each 2
X 1/8-inch. Mix remaining ingredients except tortillas in a glass or
plastic bowl; stir in beef until well coated. Cover and refrigerate for
at least 1 hour. Set oven control to broil. Place beef slices on rack in
broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5
minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish,
and Southwest Guacamole in the center of each tortilla. Fold one end ot
the tortilla up about 1 inch over the beef mixture; fold right and left
sides over the folded end overlapping. Fold down the remaining end.
Serve with remaining salsa, relish and guacamole.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/meats.zip
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