| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Beef, Main dishes, Mexican, Poultry | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Steaks, beef skirt |
| 1/4 | c | Oil, vegetable |
| OR Top Round cut 1/2-3/4" | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 709
Calories From Fat: 331
Total Fat: 36.9g
Cholesterol: 166.8mg
Sodium: 558.4mg
Potassium: 843.5mg
Carbohydrates: 33g
Fiber: 2g
Sugar: 1.3g
Protein: 57.1g