| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Mexican |
1 |
Servings |
INGREDIENTS
| 6 |
|
Thin strips sirloin |
| 2 |
|
Chili anchos |
| 1 |
sm |
Tomato |
| 1 |
|
Clove garlic |
| 1/2 |
|
Onion |
| 6 |
|
Pieces queso asadero |
| 6 |
|
Tortillas |
| 2 |
|
Avocados |
| 1 |
|
Onion |
| 6 |
|
Limes |
| 4 |
tb |
Oil |
|
|
Salt |
INSTRUCTIONS
Toast, hollow out and soak the chilis. Liquify them with the tomato,
garlic, onion and salt. Fry until the flavor peaks. Put lime and salt on
the meat. Grill it, or barbecue it, preferably over a high flame. Grill the
cheese very quickly, taking care that it doesn't burn. On each plate, place
a strip of meat, a piece of the grilled cheese, a tortilla dipped in the
salsa and folded over, a half lime, guacamole and slices of onion. Serve
with hot tortillas and beans.
Posted to CHILE-HEADS DIGEST V3 #092
Date: Mon, 2 Sep 1996 11:42:58 -0400
From: kmeade@ids2.idsonline.com (The Meades)
A Message from our Provider:
“God is a know-all”