| 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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