Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | SHARON MEHL - CFFM46A----- |
1½ pounds | Steaks -- beef skirt |
¼ cup | Oil -- vegetable |
\N \N | OR Top Round cut 1/2-3/4\" |
1 teaspoon | Juice -- lemon |
\N \N | OR Flank Steak |
1 dash | Pepper |
\N \N | OR Chicken breasts |
1 dash | Powder -- garlic |
\N \N | Boneless and skinless |
12 \N | Tortillas, flour (7-8\") |
\N \N | OR Pork Steaks cut 1/2-3/4\" |
\N \N | Heated |
\N \N | OR Tenderloin cut 1/2-3/4\" |
\N \N | Guacamole -- chunky (page |
1 cup | Pace picante sauce |
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 :
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