| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Fixed | 20 | Servings | |
INGREDIENTS
| 1 1/2 | c | Durkee redhot? cayenne pepper sauce |
| 1 | c | Tequila |
| 1/3 | c | Lime juice |
| 1/2 | c | Vegetable oil |
| 1 | tb | Garlic; minced |
| 6 1/4 | lb | Beef round tip |
| 1/3 | c | Vegetable oil |
| 14 | c | Onion; sliced |
| 7 | c | Red bell peppers; coarsly chopped |
| 1 1/2 | tb | Garlic; minced |
| 2 | c | Cattlemen's? smoky barbecue sauce |
| 1/3 | c | Vegetable oil |
| 1 1/2 | c | Beef broth |
| 1 | c | Cattlemen's? smoky barbecue sauce |
| 5 | c | Green onions; sliced |
| 60 | Flour tortillas; 8 ", warmed | |
| As needed monterey jack cheese; grated | ||
| As needed sour cream |
INSTRUCTIONS
MARINADE Combine marinade ingredients together. Cut beef into thin strips. Pour marinade over meat; turn to coat all sides. Cover, refrigerate 30 minutes or overnight. in hot oil, saute onions, red peppers and garlic 5 to 10 minutes. Stir-in barbecue sauce; hold. Remove meat from marinade, drain, reserve marinade (approximatly 3 cups). In hot oil, brown and cook meat about 10 minutes. Add marinade, beef broth and barbecue sauce to meat; bring to a boil. Cover, reduce heat, simmer 30 to 40 minutes, or until meat is tender and sauce is reduced by half. Stir occasionally. Combine reserved sauced vegetable mixture with cooked meat; hold warm. To serve, portion out 5 ounces meat and 1/2 cup sauced vegetable mixture. Sprinkle with 1/4 cup sliced green onions. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Serving size: 1/2 cup ?1992 Reckitt Colman Commercial Group Typed-in by Marc Lavoie, Ottawa, Canada Recipe by: Durkee RedHot? Cayenne Pepper Sauce Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998
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