| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Very lean skirt or bottom round steak; cut 1/4" thick |
| 1 |
|
Lime |
| 4 |
|
Cloves (large) garlic; pressed (up to) |
| 2 |
ts |
Pequin quebrado (up to) |
| 6 |
|
(12-inch) flour tortillas |
| 1/4 |
c |
Dry brandy (up to) |
| 6 |
|
Leaves Romaine lettuce; cut crosswise in 1-inch strips |
|
|
Guacamole (see index) |
|
|
Margarita Jalapeno Salsa (see index) |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Tomato; chopped |
| 1/3 |
c |
Chopped fresh cilantro |
| 2 |
c |
Sour cream |
INSTRUCTIONS
Trim steaks of all excess fat & sinew, then cut in 4-6 equal rectangles.
Pound steak pieces as thin as possible. Cut lime in half; squeeze juice
over both sides of steak, then evenly sprinkle steak with garlic & press in
pequin. (Pequin is intensely hot: 2 Tsp will be fiery, 1 Tsp will get your
attention!). Stack steaks on a plate & let rest 30 minutes at room
temperature. Meanwhile, prepare a bed of hot coals, using regular or
mesquite charcoal. Or, if no grill is available, heat a large, heavy,
well-seasoned cast-iron skillet over high heat about 20 minutes until very
hot. Stack tortillas, wrap in foil & place in 250-degree oven; warm 4-6
dinner plates in same oven. Quickly grill or pan-grill steaks, turning to
sear both sides. Heat brandy in small saucepan; carefully ignite. Spoon
over steaks. (Keep large piece of foil or lid handy in case flames rise too
high, cover until they subside) When flames die, place each steak peice in
a warm tortilla. Then add toppings of lettuce, Guacamole, salsa, onion,
tomato, cilantro and sour cream (or let guests add toppings for
themselves). Roll as for a blintz, folding sides of tortilla to center to
cover all the fillings. Makes 4-6 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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