| 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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