| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Snacks |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Chuck Steak |
| 1 |
lg |
Clove Garlic; Smashed |
| 1/3 |
c |
Olive Oil |
| 12 |
|
Corn Tortillas |
| 2 |
lg |
Canned Long Green Chilies; |
|
|
Cut Into 12 Strips. Up To |
|
|
3 Chilies Can Be Used |
|
|
Santa Maria Salsa See Recipe |
|
|
Under Sauces |
INSTRUCTIONS
Cut the steak into fingers 1 X 1 X 3-inches. In a plastic bag, combine the
steak with the garlic and oil. Close tightly and turn to coat the meat
well. Marinate at room temperature for 1 to 1 1/2 hours. Grill the steak 3
to 4 inches above the hot coals, turning to brown evenly. Meat should be
rare to medium-rare. This takes 10 to 12 minutes total cooking time.
Meanwhile, wrap the tortillas in a clean kitchen towel and heat in a 325
Degree F. oven. As the meat comes off the fire, place a strip of steak and
a strip of chile in each tortilla and roll up. Serve with Santa Maria
Salsa. Two of these fat tortilla sandwiches make a nice portion, served
with refried beans or beans and rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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