| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Indo |
Mexico, Beef/veal |
16 |
Servings |
INGREDIENTS
| 3 |
lb |
Skirt steak;trimmed |
| 1/2 |
c |
Lime juice |
| 1/3 |
c |
Oil, salad |
| 1/3 |
c |
Tequila |
| 4 |
|
Garlic cloves; minced |
| 1 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Oregano; dried |
| 1/2 |
ts |
Pepper;ground |
| 4 |
|
Onion;halved;small |
| 16 |
|
Tortilla, flour |
| 4 |
c |
Salsa |
| 1 |
c |
Guacamole |
| 1 |
c |
Sour cream |
| 1/4 |
c |
Cilantro;sprig |
INSTRUCTIONS
Cut steak crosswise into 12 lengths. Mix lime juice, oil, tequila, garlic,
cumin, oregano & pepper and marinate meat and onion halves in mixture
overnight or at least 4 hours. Pre-cook onion halves until partly done.
Grill onions and meat on indoor or outdoor grill until meat is rare to
medium (do not overcook), and onions are soft. Keep warm. Heat tortillas
either on grill or in microwave unitl soft and warm. Have garnishes
assembled: Salsa, guacamole, sour cream, cilantro, etc. Each person
assembles their own -- meat slices down center of warm tortilla, garnishes
on top, fold up bottom, fold sides up to enclose filling, eat out of hand.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“God Answers Knee Mail”