| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Beef/veal, Mexico |
4 |
Servings |
INGREDIENTS
| 8 |
|
Flour Tortillas 8" |
| 1/4 |
c |
Salad Oil |
| 1 |
lb |
Lean Beef Steak |
|
|
About 1-Inch Thick |
|
|
Cut Into 1/8" Strips |
| 2 |
|
Cloves Garlic |
|
|
Minced |
| 1 |
|
Onion |
|
|
Thinly Sliced |
|
|
Separated Into Rings |
| 3 |
|
Jalapeno Chiles |
|
|
stemmed Seeded Minced |
| 1 |
|
Red Bell Pepper |
|
|
Seeded. Cut In Thin |
|
|
Strips |
| 2 |
t |
Ground Cumin |
| 3 |
T |
Lime Juice |
| 1 |
t |
Cornstarch |
| 2 |
|
Pear-Shaped Tomatoes |
|
|
Seeded Chopped |
|
|
Salt |
|
|
Pepper |
| 1 |
|
Firm, Ripe Avocado |
|
|
Lime Wedges |
|
|
Sour Cream |
INSTRUCTIONS
Stack Tortillas, wrap in foil, and place in a 350 Degree F. oven until
heated through, (about 15 minutes). Meanwhile, heat 1 Tbls of the oil
in a wok or wide frying pan over high heat. Add a third of the beef
and cook, stirring, until lightly browned, (about 2 minutes). With a
slotted spoon, transfer the beef to a bowl. Repeat to brown the
remaining beef, using 2 more Tbls of the oil. Add the remaining Tbls
of oil to the pan and then add the garlic, onion, chiles, and bell
pepper. Cook, stirring, until the onion is tender-crisp to bite,
(about 2 minutes). In a small bowl, mix the cumin, lime juice, and
cornstarch then add to the pan. Stir in the tomatoes, then add the
beef and accumulated juices; bring to a boil, stirring. Season mixture
to taste with the salt and pepper, then transfer to a warm serving
dish and keep warm. Pit, peel and dice the avocado. Spoon beef
mixture into the warm tortillas and offer the avocado, lime wedges,
and sour cream to add to the taste. Per Serving: 647 Calories, 34
Grams Protein, 63 Grams Carbohydrates, 29 Grams Total Fat, 69 Mg.
Cholesterol, 502 Mg. Sodium From Sunset's Quick And Easy Cookbook
Copyright 1991 Recipe courtesy of: Rich Harper, 03 Feb 93 10:02:00
~End Recipe Export- ~Begin Recipe Export- QuikBook version 0.96 Beta A
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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