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.