| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tex-Mex | 1 | Servings | |
INGREDIENTS
| 1 | lb | Trimmed boneless leg of |
| lamb or sirloin steaks | ||
| 3 | Cloves garlic, mashed | |
| 1 1/2 | Inch piece fresh ginger | |
| peeled and minced | ||
| glen's | ||
| note | ||
| 1/2 | c | Mild jalapeno jelly or jam |
| see NOTE | ||
| 4 | Flour tortillas, 8- to | |
| 10-inch size | ||
| Salsa for garnish |
INSTRUCTIONS
From "Live! With Regis and Kathie Lee" July 9, 1999 Posted by Tony Lima (TonyLima@ms.spacebbs.com) JANE BUTEL Best-selling author Jane Butel, who is credited with starting the Tex-Mex mania in the U.S., showed us a deliciously different take on tacos for the July 9 edition of LIVE's Grill Friday. Jane suggests serving this with a simple fruit salad, such as orange slices with red onion and poppy seed dressing. Cut lamb into 1/2-inch slices; set aside. Combine the garlic, ginger, and jelly. Spread the ginger mixture on each slice of lamb. Meanwhile, preheat an outdoor grill, stovetop grill, or heavy, seasoned skillet to medium-high. To cook, separate the lamb slices and place them on the grill or in the skillet; sear for two to three minutes per side, until medium rare. Meanwhile, warm the tortillas in a plastic bag in the microwave for one minute, or briefly over a burner. Divide the filling among the tortillas, and wrap each tortilla around the filling. Serve with a bowl of salsa, if desired. Serves 4 NOTE: Warm the jelly for in a boiling water bath, or for 30 seconds in a microwave oven, until it liquefies. Note from Tony: "mild" jalapen~o jelly for non-chile-heads only. Fire it up! Anyone who tries this with Napalm Jam please report results to the list. Glen's note: Not sure if this was meant to be "one 1/2-inch piece" or "a 1-1/2 inch piece" of ginger. Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Jul 12, 1999, converted by MM_Buster v2.0l.
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