| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1/4 |
c |
Red wine vinegar |
| 1/3 |
c |
Lime juice |
| 1/3 |
c |
Finely chopped onion |
| 1 |
ts |
Sugar |
| 1 |
ts |
Dried whole oregano |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Ground cumin |
| 3 |
|
Cloves garlic; minced |
| 2 |
lb |
Skirt or flank steak |
| 6 |
|
Flour tortillas |
INSTRUCTIONS
Combine first 10 ingredients in shallow container and mix well.
Pound steak to 1/4-inch thickness, add steak to marinade, turning to coat
each side thoroughly. Cover and refrigerate 8 hours or overnight.
Remove steak from marinade and drain well. Grill steak until desired
doneness. Slice. Wrap tortillas in foil and heat at 325 degrees for 15
minutes. Wrap tortillas around meat and choice of toppings: picante sauce,
guacamole, tomatoes, sour cream, lettuce.
HELENA DAILY WORLD, 01/18/1987,
"PHILLIPS COUNTY COOKS: JUDY
HOSEY SHARES DIFFERENT RECIPES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“What’s missing in the name ‘JES S’? U!”