Bisteces rancheros

Yield: 6 Servings

Measure Ingredient
2 pounds Chuck Steak
1 large Clove Garlic; Smashed
⅓ cup Olive Oil
12 \N Corn Tortillas
2 larges Canned Long Green Chilies;
\N \N Cut Into 12 Strips. Up To
\N \N 3 Chilies Can Be Used
\N \N Santa Maria Salsa See Recipe
\N \N Under Sauces

Cut the steak into fingers 1 X 1 X 3-inches. In a plastic bag, combine the steak with the garlic and oil. Close tightly and turn to coat the meat well. Marinate at room temperature for 1 to 1½ hours. Grill the steak 3 to 4 inches above the hot coals, turning to brown evenly. Meat should be rare to medium-rare. This takes 10 to 12 minutes total cooking time. Meanwhile, wrap the tortillas in a clean kitchen towel and heat in a 325 Degree F. oven. As the meat comes off the fire, place a strip of steak and a strip of chile in each tortilla and roll up. Serve with Santa Maria Salsa. Two of these fat tortilla sandwiches make a nice portion, served with refried beans or beans and rice.

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