INGREDIENTS

INSTRUCTIONS

Pound 5 cloves garlic to coarse puree in mortar and pestle. Add olive oil
and grind to paste. Scrape into mixing bowl and whisk in juice of 2 1/2
limes until smooth. (If using blender, grind garlic and oil together, then
pulse in lime juice.)
Cut pork and beef into thin 1/4- to 1/2-inch-thick slices. Dust liberally
with salt, pepper, red pepper flakes and oregano. Dip pork slices 1 at a
time in garlic paste and put in plastic storage bag. Then dip beef slices 1
at a time in garlic paste and put in another plastic bag. Seal bags tightly
and refrigerate at least 2 hours to overnight.
Broil tomatillos in single layer about 1 inch from heat source until tops
have begun to blacken and blister. Remove from broiler, cut in half and
puree in blender with remaining garlic clove and juice of 1/2 lime until
smooth. Season with salt to taste and, if necessary, add more lime juice.
Pour into serving bowl and stir in cilantro.
Thread meat onto skewers and grill over very hot fire until browned and
crisp on outside but still moist inside, about 7 minutes on first side, 5
minutes on second. Place skewers on platter and serve with Tomatillo salsa.
[8 servings. Each serving: 255 calories; 129 mg sodium; 68 mg cholesterol;
15 grams fat; 5 grams carbohydrates; 24 grams protein; 0.04 gram fiber.]
Notes: If you use wooden skewers, soak them in water for at least 30
minutes before cooking to keep them from burning. Pork shoulder butt steak
is available in Latino markets. If you can't find it, buy a small piece of
pork butt roast and slice it yourself. Flap meat is the same thing as
hangar steak. If you can't find it, substitute skirt steak. Failing that,
use round steak. SOURCES. Recipe taken from "Bump and Grind (molcajete),"
By Russ Parsons !We got this recipe from the LA Times. Mastercook editing
by kitpath@earthlink.net
Recipe by: Russ Parsons, LA Times 07/29/98(wed)
Posted to KitMailbox Digest  by Roberta Banghart <bobbi744@acd.net> on Aug
22, 1998, converted by MM_Buster v2.0l.

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