| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Diced onion |
| 1 |
lb |
Beef tri-tip; diced 1-inch (or meat of choice) |
| 2 |
|
Seeded fresh Jalapenos (Habaneros;etc) |
| 2 |
|
Ripe tomatoes; chopped |
| 2 |
|
Cloves garlic; chopped fine |
|
|
Hot flour tortillas |
INSTRUCTIONS
Date: Thu, 15 Feb 1996 08:43:30 -0500
From: "Mario A. Subia" <mas@inetdirect.net>
For those of you who do not subscribe to Saveur magazine there was recently
a section on authentic Mexican food. (No yellow cheese, a dribble of sour
cream, very little lettuce, ...etc.). One of the recipes Carne Picada
Burritos ( or Steak Ranchero ) was a featured item, to those of you who
like Texan-fajitas this is the forerunner and IMHO the easiest and best.
:^)
Heat 2 tbsp. oil in pan and add onions then cook till translucent for about
ten minutes, add jalapenos, turn heat to high then add meat and brown for 2
minutes. Now add garlic and tomatoes and let simmer for a few minutes and
serve as gravy begins to from, place in hot flour tortillas... Simple,
Wonderful, Traditional.
CHILE-HEADS DIGEST V2 #242
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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