| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Mexican, Beef, Poultry, Main dishes | 6 | Servings |
INGREDIENTS
| SHARON MEHL – CFFM46A—– | ||
| 1 1/2 | lb | Steaks — beef skirt |
| 1/4 | c | Oil — vegetable |
| OR Top Round cut 1/2-3/4" | ||
| 1 | ts | Juice — lemon |
| OR Flank Steak | ||
| 1 | ds | Pepper |
| OR Chicken breasts | ||
| 1 | ds | Powder — garlic |
| Boneless and skinless | ||
| 12 | Tortillas, flour (7-8") | |
| OR Pork Steaks cut 1/2-3/4" | ||
| Heated | ||
| OR Tenderloin cut 1/2-3/4" | ||
| Guacamole — chunky (page | ||
| 1 | c | Pace picante sauce |
INSTRUCTIONS
147 ) Pound meat with meat mallet to tenderize; place in plastic bag. Combine picante sauce, oil, lemon juice, pepper and garlic powder. Pour into bag; press out air and fasten securely. Refrigerate at least 3 or up to 24 hours, turning several times. Drain meat, reserving marinade. Place meat on grill over hot coals or on rack of broiler pan; cook 5 to 6 minutes on each side or to desired doneness, basting frequently with reserved marinade. Remove from grill; slice across grain into thin strips. (NOTE: Pork: 15 minutes, turn, 7-10 minutes or until cooked through. Chicken: 5-7 minutes, turn, 5-7 minutes or until cooked through.) Place meat on tortillas; top with Chunky Guacamole and additional picante sauce. Roll up. Makes 6 servings. Note from Pace: Fah-HEE-ta fever is spreading like wildfire across the nation. This version boasts the authentic Mexican flavor for which San Antonio is so justly famous. Source: Pace Picante 40th Anniversary Cookbook, page 108 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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