| 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
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”