| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Mexican | Beef, Mexican, Vegetables, From cook4u, Meats | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Boneless sirloin each about |
| 1/2-in. thick | ||
| 1/2 | c | Corn oil |
| 3 | ts | Garlic, chopped |
| 4 | tb | Red wine vinegar |
| 1 | lb | Ripe tomatoes |
| 1/2 | c | Onion, chopped fine |
| 1/4 | c | Red chilies, chopped fine |
| 1/4 | c | Coriander, chopped fine |
| 12 | Flour tortillas |
INSTRUCTIONS
1. Prepare a very hot charcoal fire. 2. There should be about 6 individual steaks. Cut each of these in half. Blend the oil, 2 tsp garlic ans 3 tbsp vinegar in a flat dish. Add the steaks, turning to coat the pieces well. Set aside. 3. Core the tomatoes but do not peel them. Cut them into 1/4-in. cubes and put them in a mixing bowl. Add the onion, chilies, coriander, remaining garlic and vinegar. Blend well. Set this sauce aside. 4. Put about 4 slices of steak at a time on the hot grill and cook for 1 min. or less to a side, depending on the desired degree of doneness. Simultaneously, add a similar number of tortillas and cook them for a few sec. to a side just to heat through. Do not heat for for long or they will dry out. 5. Place one piece of steak in the center of a warm tortilla, spoon a little sauce over the meat and fold the side of the tortilla over the ends up to enclose the meat. Eat like a sandwich. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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