Guadalajara beef

Yield: 4 Servings

Measure Ingredient
12 ounces Dark beer
¼ cup Low sodium soy sauce
3 \N Cloves garlic; minced
1 teaspoon Ground cumin
1 teaspoon Ground chili powder
½ teaspoon Ground red pepper
1 pounds Beef flank steak
6 mediums Red and green bell peppers; seeded and, quartered lengthwise
8 \N 7 inch flour tortillas
\N \N Sour cream; for accompaniment
\N \N Salsa; for accompaniment

Make marinade by combining beer, soy sauce, garlic, cumin, chili powder and red pepper in a resealable plastic storage bag; add beef and seal.

Refrigerate up to 1 day, turning occasionally. To complete recipe, remove beef from marinade; discard remaining marinade. Grill beef over hot coals 7 minutes per side or until desired doneness. Grill bell peppers 7 to 10 minutes or until tender, turning once. Slice beef and serve with bell peppers and tortillas. Note: Although the recipe doesn't suggest this, the illustration of the presentation shows the beef slices and peppers lying in the center of a folded, lightly toasted tortilla, and a garnish of salsa and sour cream.

Recipe by: No Time To Cook, July 1996 Posted to recipelu-digest Volume 01 Number 545 by Crane Walden <cranew@...> on Jan 17, 1998

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